Sheet Pan Chicken Shawarma

Are you looking to spice up your weeknight dinner routine with a flavorful and easy-to-make meal? Look no further than this delicious Sheet Pan Chicken Shawarma recipe! Perfect for busy evenings when you want something that is both tasty and satisfying, this dish is sure to become a family favorite. With a winning combination of tender chicken, aromatic spices, and fresh veggies, this Sheet Pan Chicken Shawarma is a one-pan wonder that will have everyone coming back for seconds.

As an SEO content creator and recipe developer, I am always on the lookout for trending and delicious recipes to share with my audience. With its Middle Eastern roots and bold flavors, Chicken Shawarma has been gaining popularity recently, and for good reason. With my expertise in optimizing content for Google Discover and my passion for creating mouth-watering dishes, I knew I had to develop the ultimate Sheet Pan Chicken Shawarma recipe to share with all of you.

Ingredients

For the Chicken:

• 2 pounds boneless, skinless chicken thighs, thinly sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste

For the Shawarma Sauce:

• 1/4 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste

For the Vegetables:

• 1 red onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 zucchini, sliced

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, combine the sliced chicken thighs, olive oil, garlic, cumin, paprika, turmeric, cinnamon, salt, and pepper. Mix well to ensure the chicken is evenly coated with the spices.

3. Spread the seasoned chicken out on the prepared baking sheet in a single layer.

4. In the same bowl, mix together all of the ingredients for the Shawarma sauce. Drizzle the sauce over the chicken on the baking sheet.

5. Arrange the sliced onion, bell pepper, and zucchini around the chicken on the baking sheet.

6. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

Expert Tips

I have found that marinating the chicken in the spice mixture for at least 30 minutes before cooking really helps to infuse the meat with flavor. Additionally, you can customize this Sheet Pan Chicken Shawarma recipe by adding your favorite veggies or serving it with rice, couscous, or pita bread. The possibilities are endless!

Storage & Substitutions

This Sheet Pan Chicken Shawarma is perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked chicken shawarma for up to 3 months. When ready to eat, simply reheat in the oven or microwave until warmed through.

FAQ

Can I use chicken breasts instead of thighs?

Yes, you can absolutely use chicken breasts in this recipe. Keep in mind that chicken breasts may cook faster than thighs, so be sure to adjust the cooking time accordingly.

What other vegetables can I use?

Feel free to mix and match your favorite veggies in this Sheet Pan Chicken Shawarma. Eggplant, cherry tomatoes, and mushrooms are all great additions to this dish.

Is there a vegetarian version of this recipe?

For a vegetarian twist, you can swap the chicken for tofu or chickpeas and adjust the cooking time as needed.

Can I make this ahead of time?

Absolutely! You can marinate the chicken and prepare the Shawarma sauce ahead of time for even more flavor. Just assemble everything on the baking sheet when you’re ready to cook.

How can I make this recipe spicier?

If you like a bit of heat, try adding a pinch of cayenne pepper or red pepper flakes to the spice mixture for an extra kick.

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