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Chicken Shawarma Sheet Pan Dinner


3 large boneless skinless chicken breast, sliced into 1 inch strips

1 cup plain Greek yogurt

2 tsp cumin

2 tsp cardamom

2 tsp tumeric

2 tsp cinnamon

2 tsp salt

2 tbsp Spectrum® Organic Extra Virgin Olive Oil

2 large red bell peppers, cut into thin strips

1 purple onion, cut into thin slices

1/2 cup peppadew peppers

Tahini Sauce:

1 cup tahini

4 garlic cloves, minced

1/3 cup Spectrum® Organic Extra Virgin Olive Oil

1/2 cup lemon juice

2/3 cup water

1/2 tsp salt


4-8 pita bread

1/2 english cucumber diced

1 Roma tomato, sliced


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