Description
Indulge in the irresistible flavors of rich sheet pan chicken shawarma, a simple yet satisfying dish that brings the warmth of Middle Eastern cuisine to your table. This one-pan wonder features marinated chicken thighs roasted alongside vibrant vegetables, all infused with a delightful shawarma spice blend. Perfect for busy weeknights or casual gatherings, this recipe offers convenience without compromising taste. Serve it with warm pita bread or over a bed of rice for a wholesome meal that will quickly become a family favorite.
Ingredients
Scale
- 1.5 lbs (680g) chicken thighs, boneless and skinless
- 3 tablespoons olive oil
- Juice of 1 lemon
- 2 teaspoons shawarma spice blend (cumin, coriander, paprika, turmeric, garlic powder, onion powder, cinnamon, cayenne pepper)
- Salt and pepper to taste
- 2 bell peppers, sliced (any color)
- 1 large red onion, sliced
- Pita bread for serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, combine olive oil, lemon juice, shawarma spice blend, salt, and pepper. Add chicken thighs and coat well. Let marinate for at least 30 minutes.
- On a lined sheet pan, toss bell peppers and red onions with olive oil and seasoning.
- Place marinated chicken on top of the vegetables.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and is browned.
- Let rest for a few minutes before slicing and serving with pita bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 115mg