why make this recipe
Sheet Pan Chicken Shawarma is a perfect dish for busy weeknights. It’s simple to prepare, quick to cook, and filled with flavor. The best part is that you only need one pan, making cleanup a breeze. Whether you are cooking for your family or planning a small gathering, this recipe is a crowd-pleaser. Plus, it’s easy to customize with your favorite vegetables and dips.
how to make Sheet Pan Chicken Shawarma
Ingredients:
- 2 pounds boneless, skinless chicken thighs, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon cardamom
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon crushed red pepper
- 1 red onion, chopped
- 4 carrots, chopped
- 1 green pepper, chopped
- Toum, for serving
- Arabic-style pita, for serving
Directions:
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Pat the chicken dry with paper towels. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, salt, cardamom, cumin, cinnamon, and crushed red pepper. Add the chicken and gently toss to coat.
- Transfer the chicken to the prepared sheet pan and spread it out. Nestle the chopped onions, carrots, and green pepper around the chicken.
- Bake for 18 minutes, then broil on the top rack for 2 minutes on high to get a nice crisp.
- Serve with pita and garlic sauce, if desired.
how to serve Sheet Pan Chicken Shawarma
Serve your delicious Sheet Pan Chicken Shawarma with warm Arabic-style pita bread. You can also add Toum, a popular garlic sauce, on the side for extra flavor. Enjoy it with a fresh salad or some roasted vegetables for a complete meal!
how to store Sheet Pan Chicken Shawarma
If you have leftovers, let the chicken cool to room temperature. Then, place it in an airtight container and refrigerate. It will stay fresh for up to 3-4 days. You can reheat it in the oven or microwave when you’re ready to enjoy it again.
tips to make Sheet Pan Chicken Shawarma
- If possible, marinate the chicken for a few hours or overnight. This will enhance the flavors even more.
- Feel free to mix in any of your favorite vegetables like zucchini or sweet potatoes.
- Keep an eye on the chicken while broiling to prevent burning; just a couple of minutes is enough.
variation
For a lighter version, try using chicken breasts instead of thighs. You can also make this recipe with shrimp or tofu for a different twist. Adjust the cooking time accordingly based on the protein you choose.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts. Just be careful not to overcook them; they might need a slightly shorter cooking time.
Can I prepare this dish in advance?
Yes, you can marinate the chicken and chop the vegetables ahead of time. Store them separately in the fridge and assemble them on the sheet pan when you’re ready to cook.
What can I serve with chicken shawarma?
You can serve it with a side salad, roasted vegetables, or even rice. Don’t forget the garlic sauce and fresh pita for wrapping!
Sheet Pan Chicken Shawarma
Ingredients
Chicken Marinade
- 2 pounds boneless, skinless chicken thighs, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon cardamom
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon crushed red pepper
Vegetables
- 1 medium red onion, chopped
- 4 medium carrots, chopped
- 1 medium green pepper, chopped
For Serving
- Toum (garlic sauce), for serving
- Arabic-style pita, for serving
Instructions
Preparation
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Pat the chicken dry with paper towels. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, salt, cardamom, cumin, cinnamon, and crushed red pepper. Add the chicken and gently toss to coat.
Cooking
- Transfer the chicken to the prepared sheet pan and spread it out. Nestle the chopped onions, carrots, and green pepper around the chicken.
- Bake for 18 minutes, then broil on the top rack for 2 minutes on high to get a nice crisp.
Serving
- Serve with pita and garlic sauce, if desired.