Irresistible Sheet Pan Chicken Shawarma in 30 Minutes

Aromatic spices waft through the air as you prepare to savor every bite of Sheet Pan Chicken Shawarma. The succulent, marinated chicken, bathed in a symphony of flavors, will have your taste buds dancing with joy. butter braised cabbage This dish isn’t just food; it’s an experience that transports you to bustling Middle Eastern markets filled with tantalizing aromas.

Every time I whip up this recipe, I’m reminded of the first time I tried shawarma at a tiny food truck where I had to wait in line behind a guy who kept saying “extra garlic sauce.” Little did I know that this simple meal would lead to my lifelong obsession with Middle Eastern flavors! Perfect for busy weeknights or impressing guests at dinner parties, this dish is bound to become your new favorite. Get ready for an amazing flavor adventure!

Ingredients for Sheet Pan Chicken Shawarma

For more inspiration, check out this Hot Honey Chicken Recipe recipe.

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Thighs: Thighs are juicier than breasts and absorb marinade flavors beautifully; aim for about 1.5 pounds.
• Olive Oil: Use high-quality extra virgin olive oil to enhance the richness of the chicken and balance the spices.
• Garlic Cloves: Freshly minced garlic brings vibrant flavor; about 4-5 cloves should do the trick!
• Lemon Juice: Freshly squeezed lemon juice helps tenderize the meat while adding a zesty note.
• Ground Cumin: This spice adds warmth and depth; don’t skimp on it if you want authentic shawarma flavor.
• Ground Coriander: It complements cumin perfectly—a must-have in your spice cabinet.
• Paprika: Opt for smoked paprika if you enjoy that extra depth—it’s like summer in spice form!
• Salt and Pepper: Essential seasonings that enhance all other flavors; adjust according to your taste.

For the Vegetables:

• Bell Peppers: Choose colorful bell peppers for sweetness and crunch; they look gorgeous when roasted!
• Zucchini: Sliced zucchini absorbs flavors beautifully and adds moisture to the dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Sheet Pan Chicken Shawarma

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with nonstick cooking spray.

Step 2: Prepare The Marinade

In a bowl, whisk together olive oil, minced garlic, lemon juice, cumin, coriander, paprika, salt, and pepper until well combined.

Step 3: Marinate The Chicken

Add chicken thighs to the marinade and coat them evenly. Let them sit at room temperature while you prep the vegetables—about 15 minutes works great!

Step 4: Chop The Veggies

While chicken marinates, chop your bell peppers and zucchini into bite-sized pieces. Toss them with a drizzle of olive oil, salt, and pepper.

Step 5: Assemble On The Pan

Arrange marinated chicken on one side of the prepared baking sheet and spread veggies on the other side. Make sure everything has room to roast properly.

Step 6: Roast And Serve

Bake in preheated oven for about 25-30 minutes until chicken is cooked through (165°F internally) and veggies are tender. Transfer everything to plates and drizzle with more lemon juice for that perfect finishing touch!

With each bite of this Sheet Pan Chicken Shawarma bursting with flavor, you’ll be transported straight into a culinary adventure! Enjoy it wrapped in warm pita or served over fluffy rice—just don’t forget that extra garlic sauce! chicken and wild rice soup.

Perfecting the Cooking Process

Start by marinating the chicken to infuse those incredible flavors. While that’s happening, chop your veggies and preheat the oven. Once marinated, lay everything out on a single sheet pan and roast until the chicken is juicy and the veggies are caramelized to perfection.

Add Your Touch

Feel free to swap out chicken for chickpeas or tofu if you’re going plant-based. Want more spice? Add some chili flakes or a dash of cayenne pepper. You can even toss in seasonal veggies like bell peppers or zucchini to make it your own.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, pop them in the oven at 350°F until warmed through, or use a microwave if you’re in a hurry—though I recommend the oven for that crispy goodness!

I remember making this dish for a family gathering, and my cousin couldn’t stop raving about how flavorful it was. He even asked for seconds—now that’s a compliment coming from him!

FAQs:

What is Sheet Pan Chicken Shawarma?

Sheet Pan Chicken Shawarma is a flavorful dish that combines marinated chicken with spices and vegetables, all roasted together on a single sheet pan. This cooking method simplifies preparation and cleanup while allowing the flavors to meld beautifully. miso glazed Brussels sprouts The key to this recipe lies in the shawarma spice blend, which includes cumin, paprika, and garlic. Serve it with pita bread or rice for a complete meal.

How long does it take to prepare Sheet Pan Chicken Shawarma?

Preparing Sheet Pan Chicken Shawarma typically takes about 15 minutes for marinating the chicken. After marination, roasting the dish in the oven takes around 25-30 minutes. In total, you can expect about 45 minutes from start to finish. This makes it an ideal weeknight dinner option when you want something delicious without spending hours in the kitchen.

Can I customize the vegetables in Sheet Pan Chicken Shawarma?

Absolutely! One of the great aspects of Sheet Pan Chicken Shawarma is its versatility. You can customize the vegetables based on your preferences or what you have on hand. Bell peppers, zucchini, and red onions work well, but feel free to experiment with others like broccoli or sweet potatoes. Just remember to cut them into similar sizes for even cooking.

Is Sheet Pan Chicken Shawarma healthy?

Yes, Sheet Pan Chicken Shawarma can be a healthy option when prepared with lean chicken and plenty of vegetables. The use of spices adds flavor without extra calories or unhealthy ingredients. Additionally, you can control portion sizes and choose whole grains like brown rice or whole-wheat pita to make it even healthier. It’s a balanced meal that’s both satisfying and nutritious.

Conclusion for Sheet Pan Chicken Shawarma:

In summary, Sheet Pan Chicken Shawarma is a delicious and efficient way to enjoy traditional flavors in a modern format. With its easy preparation and customizable ingredients, this dish fits perfectly into busy lifestyles. The aromatic spices not only enhance flavor but also contribute health benefits. easy sheet pan tacos Whether served with pita or rice, this recipe will impress family and friends alike while keeping cleanup simple. Enjoy your culinary adventure with this delightful meal!

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Sheet Pan Chicken Shawarma

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• Author: Clare Schmidt
• Total Time: 45 minutes
• Yield: Serves approximately four people 1x

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Description

Sheet Pan Chicken Shawarma is a delightful fusion of juicy marinated chicken and vibrant vegetables, all roasted together for a delicious one-pan meal. Infused with aromatic spices like cumin and paprika, this dish embodies the rich flavors of Middle Eastern cuisine. Perfect for busy weeknights or impressing dinner guests, it’s both easy to prepare and clean up. Enjoy it with warm pita or fluffy rice for a complete culinary experience that will transport your taste buds.

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Ingredients

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• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp extra virgin olive oil
• 4 garlic cloves, minced
• 2 tbsp freshly squeezed lemon juice
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 bell peppers, chopped
• 1 zucchini, sliced

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Instructions

1. Preheat oven to 400°F (200°C) and prepare a large baking sheet with parchment paper or nonstick spray.
2. In a bowl, whisk together olive oil, minced garlic, lemon juice, cumin, coriander, paprika, salt, and pepper.
3. Coat the chicken thighs in the marinade and let sit while you prepare the vegetables (about 15 minutes).
4. Chop bell peppers and zucchini into bite-sized pieces; toss with olive oil, salt, and pepper.
5. On the prepared sheet pan, arrange marinated chicken on one side and spread veggies on the other.
6. Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 1 plate (approx. 300g)
• Calories: 445
• Sugar: 3g
• Sodium: 650mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 43g
• Cholesterol: 125mg