Chicken Shawarma Sheet Pan is a delightful and effortless recipe that combines marinated chicken thighs with vibrant vegetables, perfect for busy weeknights. The marriage of spices and fresh ingredients creates a mouthwatering meal that satisfies the whole family. This easy dish not only saves time with its one-pan approach but also guarantees a delicious and healthy dinner option packed with flavor. Let’s dive into how to prepare this Mediterranean favorite and explore why it’s a must-try!
Why You’ll Love This Chicken Shawarma Sheet Pan
This Chicken Shawarma Sheet Pan is an exceptional choice for several reasons. First, it’s an Easy Chicken Shawarma Recipe that comes together in under an hour, making it a fantastic option for a quick weeknight dinner. Second, the use of vibrant vegetables, like bell peppers and cherry tomatoes, not only enhances the dish’s nutritional value but also adds delightful flavors. Third, it’s a One-Pan Chicken Shawarma meal, meaning less cleanup afterward! Additionally, the recipe allows you to customize it with different veggies or spices to fit your taste. Moreover, it’s a perfect Chicken Shawarma Meal Prep option that can be stored for later use. Finally, this dish is gluten-free and offers a healthy alternative to takeout.
Ingredients for Chicken Shawarma Sheet Pan
Gather these items:
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cloves garlic, minced
- 1 lemon, juiced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 cups cherry tomatoes
- Fresh parsley, chopped (for garnish)
- Pita bread or rice (for serving)
How to Make Chicken Shawarma Sheet Pan Step-by-Step
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, minced garlic, and lemon juice. Whisk until well combined.
- Step 3: Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes, or up to 2 hours for more flavor.
- Step 4: While the chicken marinates, slice the bell peppers and onion. Set aside.
- Step 5: On a large baking sheet, arrange the marinated chicken thighs. Scatter the sliced bell peppers, onion, and cherry tomatoes around the chicken.
- Step 6: Place the baking sheet in the preheated oven and roast for 30-35 minutes or until the chicken is cooked through and the vegetables are tender.
- Step 7: Ensure the chicken reaches an internal temperature of 165°F (75°C) using a meat thermometer.
- Step 8: Once cooked, remove from the oven and let rest for a few minutes. Garnish with fresh chopped parsley.
- Step 9: Slice the chicken into strips and serve it with pita bread or over a bed of rice, along with the roasted vegetables.
Pro Tips for the Best Chicken Shawarma Sheet Pan
Keep these in mind:
- Marinating the chicken for longer enhances the flavor.
- Feel free to add other vegetables like zucchini or carrots.
- This dish pairs well with a yogurt sauce.
- For an extra kick, try adding some chili powder to the marinade.
Best Ways to Serve Chicken Shawarma Sheet Pan
Serve your Chicken Shawarma Sheet Pan with warm pita bread for a traditional experience, or over a bed of fluffy rice for a heartier meal. Adding a drizzle of tahini or a homemade yogurt sauce can elevate the flavors even further. You can also serve it alongside a fresh salad to balance the richness of the chicken and vegetables.
How to Store and Reheat Chicken Shawarma Sheet Pan
To store, simply place any leftovers in an airtight container in the refrigerator. This Quick Chicken Shawarma Dinner can be enjoyed cold or reheated. To reheat, place in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. It’s perfect for Chicken Shawarma Meal Prep for the busy week ahead!
Frequently Asked Questions About Chicken Shawarma Sheet Pan
What’s the secret to perfect Chicken Shawarma Sheet Pan?
The secret lies in the marinade! Allowing the chicken to soak in the spices and lemon juice for at least 15 minutes will enhance the flavors significantly, making your dish irresistible.
Can I make Chicken Shawarma Sheet Pan ahead of time?
Absolutely! You can marinate the chicken the night before and store it in the refrigerator. This makes it even easier to prepare on a busy weeknight.
How do I avoid common mistakes with Chicken Shawarma Sheet Pan?
To avoid dryness, be sure not to overcook the chicken. Use a meat thermometer to check for doneness at 165°F (75°C) to ensure it’s cooked perfectly.
Variations of Chicken Shawarma Sheet Pan You Can Try
There are many delicious variations you can try with this dish. Consider swapping out the chicken thighs for chicken breasts for a leaner option, or even using beef or lamb for a different flavor profile. You can also experiment with different vegetables like zucchini or carrots for added nutrition. This dish is naturally gluten-free, making it a versatile option for various diets!
Chicken Shawarma Sheet Pan: 5 Flavorful Steps
Chicken Shawarma Sheet-Pan Dinner is a flavorful and easy recipe that combines marinated chicken thighs with vibrant vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Gluten Free
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cloves garlic, minced
- 1 lemon, juiced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 cups cherry tomatoes
- Fresh parsley, chopped (for garnish)
- Pita bread or rice (for serving)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, minced garlic, and lemon juice. Whisk until well combined.
- Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes, or up to 2 hours for more flavor.
- While the chicken marinates, slice the bell peppers and onion. Set aside.
- On a large baking sheet, arrange the marinated chicken thighs. Scatter the sliced bell peppers, onion, and cherry tomatoes around the chicken.
- Place the baking sheet in the preheated oven and roast for 30-35 minutes or until the chicken is cooked through and the vegetables are tender.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) using a meat thermometer.
- Once cooked, remove from the oven and let rest for a few minutes. Garnish with fresh chopped parsley.
- Slice the chicken into strips and serve it with pita bread or over a bed of rice, along with the roasted vegetables.
Notes
- Marinating the chicken for longer enhances the flavor.
- Feel free to add other vegetables like zucchini or carrots.
- This dish pairs well with a yogurt sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
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