Sheet Pan Chicken Shawarma
Experience the vibrant, aromatic goodness of Sheet Pan Chicken Shawarma, a dish that transforms simple ingredients into a delightful culinary adventure. Juicy chicken thighs marinated in a blend of warm spices are roasted alongside colorful bell peppers and onions, creating a visually stunning and incredibly flavorful meal. Perfect for busy weeknights or entertaining guests, this easy recipe promises to impress everyone at the table while delivering an explosion of taste with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bell peppers (any color), chopped
- 1 red onion, sliced
- Pita bread or rice (for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine minced garlic, cumin, coriander, smoked paprika, lemon juice, olive oil, salt, and pepper. Add chicken thighs and toss until well coated.
- Spread marinated chicken on one side of a large sheet pan and scatter chopped vegetables on the other side.
- Roast in the oven for about 25–30 minutes until chicken is golden brown and cooked through.
- Squeeze additional lemon juice over the dish before serving with warm pita bread or fluffy rice.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 130mg
Keywords: For deeper flavor, marinate chicken overnight. Feel free to substitute seasonal vegetables based on what you have available.