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–+ servings

Sheet Pan Chicken Shawarma

A quick and flavorful dish perfect for busy weeknights, featuring spiced chicken and vegetables, all cooked on one pan.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Middle Eastern
Servings 4 servings
Calories 450 kcal

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.

Notes

Marinate chicken for a few hours or overnight to enhance flavors. Monitor broiling to prevent burning.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 4gSodium: 800mgFiber: 3gSugar: 5g
Keyword Chicken, Easy Dinner, Quick Recipe, Shawarma, Sheet Pan
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