A flavorful and effortless weeknight dinner, this chicken shawarma sheet pan recipe brings the vibrant tastes of the Middle East to your table with minimal fuss and cleanup.
Easy Sheet Pan Chicken Shawarma
A flavorful and effortless weeknight dinner, this chicken shawarma sheet pan recipe brings the vibrant tastes of the Middle East to your table with minimal fuss and cleanup.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp turmeric powder
- 0.5 tsp coriander powder
- 0.25 tsp cayenne pepper optional
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 lemon juiced
- 1 medium red onion sliced
- 1 cup cherry tomatoes halved
- Pita bread warm for serving
- Tahini sauce for serving
- Fresh parsley chopped for garnish
Instructions
- 1. In a large bowl, whisk together olive oil, minced garlic, cumin, smoked paprika, turmeric, coriander, cayenne pepper (if using), salt, black pepper, and lemon juice to create the shawarma marinade.
- 2. Add the chicken thigh pieces to the marinade and toss until evenly coated. Let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- 3. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- 4. Spread the marinated chicken, sliced red onion, and cherry tomatoes evenly in a single layer on the prepared sheet pan.
- 5. Bake for 20-25 minutes, or until the chicken is cooked through and slightly charred at the edges, tossing halfway through.
- 6. Remove from the oven. Serve immediately with warm pita bread, a drizzle of tahini sauce, and a sprinkle of fresh chopped parsley.
Notes
Serve with warm pita bread, a dollop of tahini sauce, and a fresh cucumber-tomato salad. You can also add bell peppers or zucchini to the sheet pan for more vegetables. For an extra kick, add a pinch of sumac to the finished dish.
