Sheet Pan Chicken Shawarma

Ah, my friend! Gather ‘round and let me share a dish that has carved its place in my heart and those of everyone who has tried it: Sheet Pan Chicken Shawarma. You know, there’s something so satisfying about a one-pan meal, especially when it’s bursting with flavor, yet feels effortlessly breezy to make. This dish crawled into my kitchen on one of those busy weeknights when I just couldn’t seem to choose between the varying aromas of spices beckoning me from my pantry. Just think of it as a little Middle Eastern getaway right from your home!

Why cooking this recipe tonight

If you know me at all, you know I’m a sucker for meals that don’t just fill your belly but also make your taste buds dance! What makes this dish special is the marinade, a symphony of spices that’ll have your chicken thighs singing. You’ll brush the meat with a mix of warm cumin and paprika, inviting the vibrant colors and aromas to mingle. Did I mention how juicy those chicken thighs turn out? Not dry, but succulent, capturing the very essence of shawarma as if you’ve wrapped it up in a magic pita.

And the veggies? They’re like the backup singers in this culinary concert, soaking up all those incredible flavors while adding crunch and color on the sheet pan. Serve this fragrant creation with fluffy rice or warm pita bread and a sprinkle of fresh parsley for that final flourish—it’s nothing short of a feast. Plus, the easy clean-up? That’s just the cherry on top!

Gather these ingredients

Let’s talk specifics. Your culinary adventure begins with:

• 2 pounds of chicken thighs: The stars of our show! Thighs keep their moisture better than breasts, thanks to their fat content, giving you tender bites full of flavor.

• 3 tablespoons of olive oil: This luscious elixir not only helps the spices adhere but adds richness and depth to the chicken. If you’re feeling adventurous, infused oils can add an interesting twist.

• 2 teaspoons of ground cumin & 2 teaspoons of ground paprika: These spices are your ticket to that shawarma magic. Cumin offers an earthiness that grounds the dish while paprika brings warmth and a hint of sweetness.

• 1 teaspoon of ground turmeric: This golden gem enhances color and adds a mild flavor with health-promoting benefits—it’s like sunshine in your dish!

• 1 teaspoon each of ground coriander, garlic powder, and onion powder: These three give an aromatic punch that hits all the right notes.

• Salt and pepper to taste: Because almost every dish is crying out for a little seasoning! Adjust according to preference.

• 1 red onion, sliced; 1 bell pepper, sliced; 1 zucchini, sliced: These vibrant veggies bring a rainbow of colors and flavors that not only look appetizing but are nutritional powerhouses as well.

• Fresh parsley for garnish: A finishing touch that adds brightness and freshness.

• Pita bread or rice for serving: Your base for capturing all those delicious flavors and juices.

Preparing Sheet Pan Chicken Shawarma

Let’s roll up our sleeves and transform these ingredients into a masterpiece! Start by preheating your oven to 425°F (220°C). This step is crucial as it ensures everything cooks evenly and gives you that lovely roasted finish.

1. In a large mixing bowl, take that olive oil and whisk in the cumin, paprika, turmeric, coriander, garlic powder, onion powder, salt, and pepper. You’re creating a spice concoction that will tantalize your senses!

2. Toss the chicken thighs into that glorious marinade, making sure each piece is evenly coated. Get in there with your hands!

3. Arrange the marinated chicken thighs on a sheet pan. Don’t just flop them down—give them a little space to breathe! Next, artfully scatter the sliced red onion, bell pepper, and zucchini around, ensuring each veggie piece gets some love.

4. Slide that pan into your preheated oven. Let it roast for about 25-30 minutes. Keep an eye on it; you want the chicken cooked through with a golden, slightly charred top and the veggies to be tender but still vibrant.

5. When it’s done, sprinkle a handful of fresh parsley on top. Now doesn’t that look inviting? Serve it alongside warm pita or over a fluffy bed of rice.

Best way to enjoy it

When it comes to serving up this shawarma delight, I like to keep it simple but packed with flavors. Grab some warm pita bread; it’s perfect for scooping up those juicy chicken pieces and roasted veggies. Alternatively, a scoop of fluffy rice is equally satisfying—both options offer the perfect vehicle for the rich, aromatic juices.

Feeling adventurous? You could whip up a quick tzatziki sauce—Greek yogurt, cucumber, garlic, and a splash of lemon—not only adds refreshing coolness but creates a fantastic balance to the spices. And don’t forget a side salad for crunch—chopped cucumbers, tomatoes, and a light vinaigrette would be lovely!

Storage and reheating tips

If you find yourself with leftovers, fear not! Let the cooking cool down completely, then transfer it into airtight containers. You’ll want to refrigerate any leftovers, and they should be good for about 3-4 days.

Reheating is a breeze—the oven is your best friend here. Preheat it to 350°F (175°C), and pop the chicken and veggies back in for about 10-15 minutes until warmed through. The microwave works in a pinch too, but it might leave the chicken a tad less crispy.

Pro chef tips

• For an extra burst of flavor, try toasting your spices in a preheated pan before mixing them into the oil. Just a minute or so until fragrant, and you’ll amplify all those delicious notes.

• Don’t skip the marinating step if you have time; it intensifies the flavor dramatically. Try marinating for a couple of hours or overnight for that extra tender goodness.

• If you have any leftover chicken, shred it and toss it into a salad or mix it into your favorite grain bowl!

Creative Twists

Here’s where you can let your culinary imagination run wild!

• Veggie Variations: Swap out the veggies for what you have on hand—sweet potatoes, carrots, or even cherry tomatoes work swimmingly.

• Spice Level: Add a kick by mixing in cayenne pepper or some crushed red pepper flakes to your spice blend.

• Serving Upgrade: Wrap everything in lettuce leaves for a fun, low-carb option. It’s like a shawarma taco!

Common questions

1. How long does it take to prep?
   About 15-20 minutes. The marinating can add more time, but it’s worth it!

2. Is there a substitute for chicken thighs?
   Chicken breasts can work, but the texture might be a bit drier. Consider marinating it briefly to keep it tender.

3. Can I use a different type of oil?
   Absolutely! Avocado oil or grapeseed oil would work just as well.

4. Is this dish gluten-free?
   You can make it gluten-free quite easily by serving it with rice or gluten-free pita.

5. Can I make this vegetarian?
   Sure! Substitute the chicken with firm tofu or chickpeas for a plant-based version that’s still packed with flavor.

You’ve made it to the end, friend! I hope this recipe sparks not just your appetite but also a little culinary adventure in your kitchen. Making this Sheet Pan Chicken Shawarma feels like effortlessly weaving together a tapestry of taste—simple yet so flavorful. Dive in, play around with flavors, and embrace your cooking creativity. If you try it out, I’d love to hear your thoughts and any twists you come up with. Let’s keep this cooking community vibrant and full of delicious experiences!

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Sheet Pan Chicken Shawarma

Cooking Method: Baking, Roasting Courses: Dinner, Main Course, Weeknight Recipe Keys: Dairy Free E Easy Gluten Free High Protein W Weeknight

Difficulty: Beginner Prep Time 20 mins Cook Time 30 mins Total Time 50 mins

Cooking Temp: 425  F Servings: 4 Estimated Cost: $ 15 Calories: 450

Best Season: Suitable throughout the year

Description

Sheet Pan Chicken Shawarma is a delicious and easy one-pan meal that's bursting with Middle Eastern flavors. Juicy chicken thighs are marinated in a blend of spices and roasted alongside vibrant vegetables, making for a satisfying dish.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 pounds chicken thighs (Keep their moisture for tender bites.)
• 3 tablespoons olive oil (Optional: use infused oils for an interesting flavor.)
• 2 teaspoons ground cumin
• 2 teaspoons ground paprika
• 1 teaspoon ground turmeric (Adds color and mild flavor.)
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste salt
• to taste pepper
• 1 red onion, sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• for garnish fresh parsley
• as needed pita bread or rice (For serving.)

Instructions

Cooking Steps

1. Preheat Oven

   Preheat your oven to 425°F (220°C).
   This ensures everything cooks evenly.
   Mark as complete

2. Prepare Marinade

   In a large mixing bowl, whisk together olive oil, cumin, paprika, turmeric, coriander, garlic powder, onion powder, salt, and pepper.
   This will be your marinade for the chicken.
   Mark as complete

3. Marinate Chicken

   Add the chicken thighs to the marinade and ensure they are evenly coated.
   Getting in there with your hands can be helpful!
   Mark as complete

4. Arrange on Sheet Pan

   Lay the marinated chicken thighs on a sheet pan with space between them, then scatter sliced onions, bell peppers, and zucchini around.
   Mark as complete

5. Roast

   Roast in the preheated oven for 25-30 minutes until the chicken is cooked through and vegetables are tender.
   Look for a golden, slightly charred top on the chicken.
   Mark as complete

6. Garnish and Serve

   Sprinkle fresh parsley over the top and serve with warm pita or rice.
   Enjoy your delicious creation!
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 3g15%

Cholesterol 100mg34%

Sodium 800mg34%

Potassium 600mg18%

Total Carbohydrate 30g10%

Dietary Fiber 5g20%

Sugars 5g

Protein 35g70%

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Vitamin A 500 IU

Vitamin C 90 mg

Calcium 30 mg

Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Marinating the chicken for a few hours or overnight will enhance the flavor.

Keywords: chicken shawarma, sheet pan recipe, one-pan meal, Middle Eastern, easy dinner