Juicy Chicken Shawarma Sheet Pan Dinner
A delicious and easy Chicken Shawarma Sheet Pan Dinner that brings the taste of the Mediterranean right to your table.
Equipment
- 1 large sheet pan
- 1 mixing bowl
- 1 measuring spoons
Ingredients
Marinade
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- Salt and pepper to taste
Chicken and Vegetables
- 1.5 lbs boneless chicken thighs
- 1 red bell pepper sliced
- 1 red onion sliced
- 1 cup cherry tomatoes
Instructions
Preparation
- In a bowl, mix olive oil, lemon juice, garlic, and spices. Coat the chicken thoroughly and let it marinate for at least 30 minutes.
- Preheat your oven to 400°F.
- Slice the bell pepper and onion. Arrange them with the cherry tomatoes on a sheet pan.
- Place the marinated chicken between the vegetables on the sheet pan.
Serving
- Bake for 40-50 minutes until the chicken is cooked through and vegetables are tender.
- Transfer to a serving dish and enjoy with your preferred sides.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through before serving.
Notes
Pro Tips: Use fresh spices for best flavor. Marinate overnight for maximum taste.
Ingredient Substitutions: Substitute chicken thighs with chicken breasts for a leaner option.
How to Serve: Serve with couscous or a fresh salad.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Marinate the chicken a day in advance to save time.
Ingredient Substitutions: Substitute chicken thighs with chicken breasts for a leaner option.
How to Serve: Serve with couscous or a fresh salad.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Marinate the chicken a day in advance to save time.