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.