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Sheet Pan Chicken Shawarma

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A quick and easy way to enjoy the vibrant flavors of Chicken Shawarma with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken thighs
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, juiced
  • 1 red onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup cherry tomatoes
  • 2 tablespoons chopped fresh parsley
  • 4 pita bread (optional)

Instructions

  1. Preheat the oven to 425°F and line a sheet pan with parchment paper or lightly grease it.
  2. Whisk together olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, black pepper, and lemon juice in a large bowl.
  3. Coat the chicken thighs in the marinade until evenly coated.
  4. Arrange the seasoned chicken, sliced red onion, red bell pepper, yellow bell pepper, and cherry tomatoes on the prepared sheet pan.
  5. Roast for 20 to 25 minutes, stirring vegetables halfway through, until chicken is cooked through and vegetables are tender.
  6. Garnish with chopped fresh parsley and serve with warmed pita bread, if desired.

Notes

Serve with a refreshing cucumber salad or tabbouleh for a complete meal. For extra creaminess, add tahini sauce or yogurt dressing on top.

Nutrition

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

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