Description
A quick and flavorful sheet pan chicken shawarma recipe that’s perfect for a weeknight meal. Tender chicken marinated in aromatic spices is roasted on a sheet pan with vegetables for an easy and delicious dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red onion, cut into wedges
- 1 green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- Optional: cherry tomatoes, zucchini slices
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the chicken pieces, olive oil, lemon juice, cumin, coriander, paprika, turmeric, garlic powder, cayenne pepper (if using), salt, and black pepper. Toss to coat the chicken evenly.
- Add the red onion wedges and bell pepper chunks (and any other optional vegetables) to the bowl with the chicken. Toss to coat the vegetables with the marinade.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. For extra browning, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
- Serve hot.
Notes
- Serve with pita bread, rice, or your favorite salad.
- Top with tahini sauce, yogurt sauce, or hummus.
- Feel free to customize the vegetables based on what you have on hand.
- Marinating the chicken for at least 30 minutes (or up to 4 hours) in the refrigerator will enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern