Description
A delicious and easy chicken shawarma recipe made on a sheet pan, perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1 lemon, juiced
- 1 red onion, sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- Pita bread or rice, for serving
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, minced garlic, and lemon juice.
- Add the chicken thighs to the bowl and toss to coat evenly with the marinade. Let it sit for at least 15 minutes or up to overnight in the refrigerator.
- On a large sheet pan, arrange the marinated chicken thighs in the center. Surround them with sliced red onion, bell pepper, and zucchini.
- Drizzle a little more olive oil over the vegetables and season with salt and pepper.
- Bake 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 it rest for a few minutes before slicing the chicken.
- Serve the chicken and vegetables with pita bread or over rice. Garnish with fresh parsley.
Notes
- For extra flavor, marinate the chicken for a few hours or overnight.
- Feel free to customize the vegetables based on your preference or what you have on hand.
- Serve with tahini sauce or yogurt sauce for added creaminess.
Keywords: chicken shawarma sheet pan, easy chicken shawarma, sheet pan dinner, Middle Eastern recipe, quick chicken recipe