sheet pan shawarma wraps

a few sneaky tips to take this sheet pan meal from good to great in 45 minutes

Happy Sunday and welcome back to dinner, sorted 👋 . Let’s get your dinner, sorted.

I know I’m a bit overdue for a weekend “BTS” so I apologize, however it has been extreme chaos trying to wrap up my Thanksgiving guide. Who knew testing and shooting 13 recipes, and basically writing a mini cookbook would be so much work 🤷‍♀️ But it is almost done and will be hitting your inbox NEXT SUNDAY 🎉 🎉 🎉 🎉 (for paid subscribers only) and then I can breath for a sec and get back to normal.

So with that, I am going to keep things short and sweet this week. Hope you’re enjoying an inappropriate amount of mini chocolate bars this weekend (unless you have willpower and are actually “saving them for the kids”). And I hope you enjoy this weeks dinner, sorted.

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This week’s dinner, sorted:

sheet pan shawarma wraps

Shawarma is a middle-eastern dish that is typically layers of meat slow-roasted on a pit and typically served in a pita with a variety of veggies and sauces. The flavors are heavenly and exactly what I look for in a meal. A flavor bomb of meat, tangy pickled veggies, a sweet garlic sauce, plenty of carbs. YUM. So while this recipe that’s done on a sheet pan in less than an hour is clearly not a traditional shawarma, the flavors and vibe are inspired from the traditional dish.

Now I know there’s plenty of sheet pan shawarma recipes out there, but I’ve tried quite a few and they always seem to fall flat. So of course, I had to figure this out. I pulled out all the stops to amp up the flavors with the perfect spice blend, and the textures with a few secret ingredients, all while still clocking in just around the 45 minute mark (half of which is in the oven hands-off time 🎉 ).