Easy Lebanese Style Chicken Shawarma Flatbread w/ Ranch Tahini Sauce

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BakeItYourself #CollectiveBias #HomemadeBaking

Hey guys! Thanks for stopping by to check out this new recipe. I don’t know about you, but I love to eat Middle Eastern food. In fact, one of my and my husband’s favorite dishes is the Chicken Shawarma! This dish is traditionally served with pita, rice, veggies, and a garlic sauce. I wanted to try and recreate this dish but with a major twist. I tried to keep the traditional flavors alive but added my own twist by creating a Chicken Shawarma Flatbread topped with a Ranch Tahini Sauce. This dish may sound super difficult, but I promise it’s not.

I enjoy cooking, especially when it’s for my family. I believe love is shown through amazing meals and family time. So whenever I get the chance to cook for my family, I do! As I said, this was a pretty easy recipe. You can prep this by making the marinade for the chicken ahead of time and storing it in the fridge for 1-12 hours. You could also cut your veggies and store those as well. This ensures that your chicken (or beef if you like) will be super tender. Whenever I’m cooking a Middle Eastern dish, I always use greek yogurt in my meat marinades. There’s just something about it that makes everything taste more authentic.

The recipe actually comes together pretty quickly. I believed this dish deserved all the freshness it can get, so I made my dough from scratch using Fleischmann’s® RapidRise® Yeast. I used the pizza dough recipe from Fleischmann’s® website. It was super easy to make and came together in about 30 minutes. Instead of using the dough to make a traditional round pizza, I stretched the shape to make a flatbread. I kept my dough a little on the thick side during the shaping process, but feel free to thin yours out as much as you like. I don’t think it gets any better than making homemade pizza dough. You definitely can’t beat the taste!

I know baking with yeast can be a little intimidating, BUT let me tell you, if I can do it, so can you. I love using Fleischmann’s® RapidRise® Yeast because it doesn’t take as much time as some of the other yeast brands I’ve tried. I literally added all of my dry ingredients to a mixing bowl (as instructed by the recipe) and mixed it with very warm water and canola oil. I added the additional flour until the dough formed. After that, I removed the dough from the bowl and kneaded it for about 4 minutes before placing it in a bowl to rise for 10 minutes. Once the dough was done rising, I put it on parchment paper that I coated with oil and formed the shape of my flatbread. When cooking with Fleischmann’s® RapidRise® Yeast, make sure to follow the package directions and use lukewarm and not hot water. Hot water can kill the yeast. If you are unsure, use a thermometer to make sure the temperature is heated to 120˚F-130˚F. Also, never use expired yeast–it’s always best to make sure the yeast is fresh to prevent your dough from not rising. Baking from scratch is the best way to cook for your family. Measuring your ingredients and mixing are all part of the fun. And with Fleischmann’s® RapidRise® Yeast, the quality will always be amazing. To check out the exact recipe I used, click here

Ingredients
Chicken Marinade 2-3 Boneless Skinless Chicken Thigh (12 oz)
1/3 cup Greek Yogurt
1 tsp Lemon Juice
1 tsp Minced Garlic
1/4 Garlic
1/4 Cumin
1/2 tsp Onion Powder
1/4 tsp All Spice
1/2 tsp Seasoning Blend
1 tsp Olive Oil

Ranch Tahini
1/4 cup Tahini
2 tbsp Ranch Dressing Mix/Seasoning
1/4 cup Mayo
1 Tbsp Sour Cream
1/4 cup +1 tbsp Milk
Pinch Kosher Salt
1/2 tsp Lemon Juice

Pre-made Pizza or Flat bread

Toppings
1/2 cup Sliced Red Onion
1/4 Cup Chopped Banana Peppers
1/2 Cup Grated Mozzarella
1/2 Cup Crumbled Feta (save some for garnish) Fresh Toppings
1/4 cup Chopped Tomato
1/4 cup Chopped Cucumber
2 tbsp Fresh Parsley

“Pizza Sauce”
1/4 cup Classic Hummus
1/4 tsp Minced Garlic
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 tsp Paprika
Pinch of Pepper
Pinch of Salt

Instructions
1. Pizza Dough Recipe Instructions
2. here

Once the dough is formed into a bowl, set aside and allow to rise for 10 minutes.

Marinade
1. In a large bowl, add Greek yogurt, lemon juice, minced garlic, garlic powder, cumin, onion powder, all spice, seasoning blend, and oil. Mix until well combined.
2. Next, add your chicken thighs and make sure your meat is coated well with the marinade. Cover the bowl with plastic wrap and store in the refrigerator until you are ready to cook (1-12 hours).

Ranch Tahini
1. In a separate bowl, add tahini, mayo, sour cream, milk, kosher salt, ranch seasoning, and lemon juice and mix well. Place the mixture in a squeeze bottle or bowl and refrigerator to allow mixture to chill.

Toppings
1. Take time while you meat is marinating to slice and chop all your veggies. Set aside once complete or store in fridge.

Hummus Pizza Sauce
1. In a separate bowl, add classic hummus, minced garlic, onion powder, garlic powder, paprika, pinch of pepper, and a pinch of salt.
2. Mix until well combined and set aside.

Chicken
1. To cook the chicken, remove from marinade and pat dry.
2. Add cooking oil to a skillet and allow to heat before adding your meat. Cook on first side until meat is easily released from pan and a crust has formed.
3. Flip meat and continue until cooked.
4. Remove from heat and allow your chicken to rest before slicing.

Assemble
1. Place dough on oiled sheet pan (I used oiled parchment paper) and stretch to form the shape of the flatbread.
2. Brush with oil and season with a pinch of salt.
3. Add hummus “pizza sauce” to the flat bread, then top with mozzarella, chicken, red onions, banana peppers, and feta cheese.
4. Bake for 12-15 minutes until crust is golden brown and cheese is bubbly.
5. Remove pizza from oven and add chopped tomatoes, chopped cucumber, the reserved feta and fresh parsley.
6. Drizzle with the tahini ranch sauce and enjoy!

To see more dinner recipes click here!