Description
How to make tender sheet pan chicken shawarma with aromatic Middle Eastern spices and crispy vegetables that brings restaurant flavors home.
Ingredients
Scale
Chicken and Marinade
- 2 lbs boneless skinless chicken thighs, cut into strips
- 3 tbsp olive oil
- 2 tbsp lemon juice, freshly squeezed
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
Vegetables
- 1 large red onion, sliced into thick wedges
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 2 tbsp olive oil for vegetables
- 1/2 tsp salt for seasoning vegetables
Instructions
- Marinate Chicken: Combine chicken strips with olive oil, lemon juice, garlic, and all spices in a large bowl. Mix thoroughly to coat every piece evenly and let marinate for 10 minutes while you prep vegetables.
- Prep Vegetables: Cut onion into thick wedges and peppers into strips. Toss with olive oil and salt in a separate bowl. Keep vegetables separate from chicken for now to ensure even cooking timing.
- Preheat Oven: Heat oven to 425°F and line a large sheet pan with parchment paper. The high heat is crucial for achieving crispy edges while keeping the chicken tender and juicy inside.
- Arrange Chicken: Spread marinated chicken strips on one half of the prepared sheet pan. Leave space between pieces so they roast rather than steam – overcrowding leads to soggy, pale chicken.
- Add Vegetables: Arrange seasoned vegetables on the remaining half of the pan. Keep them separate from chicken initially since they may need different cooking times to reach perfect tenderness.
- Roast Everything: Bake for 20-25 minutes until chicken reaches 165°F internal temperature and vegetables are tender with golden edges. Toss everything together halfway through for even browning and flavor distribution.
- Rest and Serve: Let chicken rest for 5 minutes before serving to redistribute juices. Taste and adjust seasoning with extra salt, pepper, or a squeeze of fresh lemon juice as needed.
Notes
- Don’t overcrowd the pan or chicken will steam instead of developing crispy edges.
- Store leftovers in refrigerator for up to 4 days in airtight containers.
- Substitute chicken breasts but reduce cooking time to prevent drying out.
- Marinate chicken up to 24 hours ahead for deeper flavor development.
- Serve with pita bread, rice, or over salad for complete meal.
- Broil final 2-3 minutes for extra crispy, charred restaurant-style finish.
Allergy Information: None
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 12g
- Protein: 42g