Name: Sheet Pan Chicken Shawarma
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 4 lbs boneless, skinless chicken thighs, diced; 2 large red onions, diced; 3 red bell peppers, diced; 3 (15-ounce) cans chickpeas, rinsed and drained; 1 cup olive oil; 1/4 cup paprika; 3 tbsp ground cumin; 3 tbsp garlic powder; 2 tbsp onion powder; 3 tbsp ground oregano; 1 tsp red chili flakes; 1/2 tsp ground cinnamon; 2 tbsp salt; 4 lemons, halved; Tzatziki sauce, for serving; 1/4 cup fresh parsley, chopped, for garnish; Pita bread, for serving

1

In a very large bowl, combine the diced chicken thighs, diced red onion, diced red bell pepper, and chickpeas. Mix to combine.

2

Pour the olive oil over the mixture.

3

Add the paprika, cumin, garlic powder, onion powder, ground oregano, red chili flakes, cinnamon, and salt.

4

Using your hands, mix everything thoroughly until the chicken and vegetables are evenly coated in spices.

5

Preheat your oven to 425°F (220°C).

6

Pour the shawarma mixture onto a large, parchment-lined sheet pan and spread it into a single, even layer.

7

Roast for 20-30 minutes, or until the chicken is cooked through and the vegetables and chickpeas have crispy edges.

8

While the shawarma is roasting, heat a griddle or large skillet. Place the lemon halves cut-side down and char until deeply browned.

9

Once the shawarma is done, remove it from the oven. Squeeze the juice from the charred lemons all over the hot mixture.

10

To serve, place a generous portion on a plate. Drizzle with tzatziki sauce, garnish with fresh parsley, and serve with warm pita bread.

Sheet Pan Chicken Shawarma

Ingredients

Instructions

17 Ingredients

More from oldscoolkevmo

Keep Cooking