Description
This Chicken Shawarma Sheet Pan recipe is an easy and delicious way to enjoy the flavors of shawarma without the fuss of traditional cooking methods. Perfect for a weeknight dinner!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- Pita bread, for serving
- Tzatziki sauce, for serving
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Add the chicken thighs to the spice mixture and toss to coat evenly.
- Spread the chicken evenly on a sheet pan.
- Arrange the sliced red onion and bell peppers around the chicken on the same sheet pan.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and let rest for a few minutes.
- Slice the chicken and serve it in pita bread with roasted vegetables, tzatziki sauce, and fresh parsley.
Notes
- For extra flavor, marinate the chicken in the spice mixture for a few hours or overnight.
- Feel free to add other vegetables like zucchini or cherry tomatoes for variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 24
- Carbohydrates: 30
- Fiber: 4
- Protein: 28
Keywords: chicken shawarma sheet pan, easy chicken shawarma, sheet pan dinner, Middle Eastern chicken recipe, healthy chicken recipe