Print

Sheet Pan Chicken Shawarma: Delicious 25-Minute Meal

Sheet Pan Chicken Shawarma
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy the vibrant flavors of chicken shawarma made simple with this sheet pan recipe. Marinated chicken and vegetables roast together for an easy and delicious meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • Pita bread or rice, for serving
  • Optional toppings: tahini sauce, yogurt sauce, chopped parsley, tomatoes, cucumbers

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, coriander, oregano, turmeric, cinnamon, cayenne pepper (if using), salt, and pepper. Whisk to combine.
  3. Add the chicken pieces to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
  4. On a large baking sheet, spread the marinated chicken in a single layer.
  5. Add the red onion wedges and bell pepper pieces to the same bowl used for the marinade (no need to wash it). Toss the vegetables with any remaining marinade.
  6. Arrange the seasoned vegetables around the chicken on the baking sheet.
  7. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
  8. Serve the chicken shawarma hot in pita bread or over rice with your favorite toppings.

Notes

  • For crispier chicken, you can broil for the last 1-2 minutes of cooking, watching carefully to prevent burning.
  • If you don’t have chicken thighs, boneless, skinless chicken breasts can be used, but adjust the cooking time as they cook faster.
  • Feel free to add other vegetables like zucchini or cherry tomatoes to the sheet pan.

Nutrition

Find it online: https://savorandpin.com/sheet-pan-chicken-shawarma-recipe/