This easy chicken shawarma recipe gives you tender, spiced chicken and chickpeas roasted on one pan for a quick, 30-minute flavorful dinner. It is perfect for busy weeknights.
Easy 30-Min Chicken Shawarma
This easy chicken shawarma recipe gives you tender, spiced chicken and chickpeas roasted on one pan for a quick, 30-minute flavorful dinner. It is perfect for busy weeknights.
Ingredients
- 500 g boneless skinless chicken thighs
- 1 can (400g) chickpeas drained and rinsed
- 2 tbsp olive oil
- 2 tbsp shawarma seasoning homemade or store-bought
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 small red onion thinly sliced (optional)
- 1 small bell pepper sliced (optional)
- For serving: fresh parsley chopped
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine chicken thighs, chickpeas, olive oil, shawarma seasoning, lemon juice, salt, and pepper. Add red onion and bell pepper if using, and toss to coat everything evenly.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the chicken is cooked through and lightly browned, and the chickpeas are slightly crispy. Flip halfway through cooking.
- Serve hot with pita bread, yogurt sauce, and fresh parsley.
Notes
For extra flavor, marinate the chicken for at least 30 minutes or up to 4 hours in advance. You can also add other vegetables like zucchini, cherry tomatoes, or sliced bell peppers. Serve with a sprinkle of sumac for a tangy finish, or a drizzle of tahini sauce.
