Sheet Pan Chicken Shawarma

[Kitty]

You should try something new, say no to boring snacks!

Ingredients:​

• 1.5 lbs (about 680g) boneless, skinless chicken thighs, trimmed of excess fat
• 1 large red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/4 cup (60ml) olive oil
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• Juice of 1 lemon
• Fresh parsley or cilantro for garnish
• Pita bread, hummus, tzatziki, or your choice of sides for serving

Instructions:​

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Chicken: In a large bowl, combine olive oil, minced garlic, ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, black pepper, and lemon juice. Mix well to form a marinade.
3. Marinate Chicken: Add the chicken thighs to the marinade and toss until they are evenly coated. Let the chicken marinate for at least 15-30 minutes in the refrigerator.
4. Prepare Vegetables: While the chicken is marinating, thinly slice the red onion and bell peppers.
5. Assemble Sheet Pan: Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the marinated chicken thighs, sliced onions, and bell peppers on the sheet pan in a single layer.
6. Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
7. Serve: Once done, remove the sheet pan from the oven. Sprinkle chopped fresh parsley or cilantro over the chicken and vegetables for garnish. Serve the chicken shawarma with warm pita bread, hummus, tzatziki, or your choice of sides.
8. Enjoy: Enjoy your delicious sheet pan chicken shawarma!

This recipe offers tender and flavorful chicken with perfectly roasted vegetables, making it a satisfying and wholesome meal.

 

[てって]

Sheet Pan Chicken Shawarma is a snacking superstar! It's bursting with spices and juicy chicken, making every bite a party for your mouth. And the best part? It's a breeze to make! Say goodbye to boring snacks!

 

[dale0429]

Thanks for sharing the Sheet Pan Chicken Shawarma recipe! It sounds delicious and super convenient for a quick and flavorful meal. I can't wait to try it out. Do you have any tips for getting that perfect blend of spices and tenderness for the chicken? Can't wait to give it a go!

 

[mndynthn12]

Yum, this Sheet Pan Chicken Shawarma looks like a game-changer! Can't wait to try it out for meal prep this week. Thanks for the inspo!

 

[corbin]

You should try something new, say no to boring snacks!
View attachment 3489

Ingredients:​

• 1.5 lbs (about 680g) boneless, skinless chicken thighs, trimmed of excess fat
• 1 large red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/4 cup (60ml) olive oil
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• Juice of 1 lemon
• Fresh parsley or cilantro for garnish
• Pita bread, hummus, tzatziki, or your choice of sides for serving

Instructions:​

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Chicken: In a large bowl, combine olive oil, minced garlic, ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, black pepper, and lemon juice. Mix well to form a marinade.
3. Marinate Chicken: Add the chicken thighs to the marinade and toss until they are evenly coated. Let the chicken marinate for at least 15-30 minutes in the refrigerator.
4. Prepare Vegetables: While the chicken is marinating, thinly slice the red onion and bell peppers.
5. Assemble Sheet Pan: Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the marinated chicken thighs, sliced onions, and bell peppers on the sheet pan in a single layer.
6. Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
7. Serve: Once done, remove the sheet pan from the oven. Sprinkle chopped fresh parsley or cilantro over the chicken and vegetables for garnish. Serve the chicken shawarma with warm pita bread, hummus, tzatziki, or your choice of sides.
8. Enjoy: Enjoy your delicious sheet pan chicken shawarma!

This recipe offers tender and flavorful chicken with perfectly roasted vegetables, making it a satisfying and wholesome meal.

Sheet Pan Chicken Shawarma sounds amazing! Love how easy it is to make and the flavors are just perfect for a weeknight dinner. Can't wait to try it!