Description
A flavorful and easy-to-make sheet pan chicken shawarma recipe that brings the taste of Middle Eastern cuisine to your home.
Ingredients
Scale
- 1.5 lbs chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons shawarma spice blend
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 red onion, sliced
- 1 bell pepper, sliced (any color)
- 1 lemon, juiced
- Pita bread or rice for serving
Instructions
- Marinate the chicken by combining olive oil, shawarma spice blend, salt, black pepper, and lemon juice in a large bowl. Add chicken thighs and coat well. Cover and marinate for at least 30 minutes.
- Preheat your oven to 425°F (220°C).
- Prepare a large baking sheet by lining it with parchment paper. Spread sliced red onions and bell peppers evenly on the pan.
- Arrange the marinated chicken on top of the vegetables, ensuring it’s spaced out.
- Roast in the oven for 25-30 minutes, or until the chicken reaches 165°F (75°C).
- Rest the chicken for about 5 minutes, then slice into bite-sized pieces.
- Serve with rice or pita, and optionally drizzle with tahini sauce or yogurt.
Notes
For extra flavor, consider drizzling tahini sauce or yogurt over the top. Fresh herbs make a beautiful garnish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg
Keywords: chicken shawarma, sheet pan dinner, Middle Eastern cuisine, easy recipes, family dinner