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Sheet Pan Chicken Shawarma

Sheet Pan Chicken Shawarma

This Sheet Pan Chicken Shawarma captures the charred, juicy, and aromatic essence of traditional shawarma without the need for specialized equipment. It's simple, nourishing, and incredibly flavorful, making it a perfect weeknight meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 lbs Boneless, Skinless Chicken Thighs, sliced into thin strips
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Fresh Lemon Juice
  • 4-5 large Garlic Cloves, minced or pressed
  • 2 teaspoons Ground Cumi
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Ground Turmeric
  • 1/4 teaspoon Ground Cinnamo
  • 1 large Red Onion, sliced into thick wedges
  • Salt and Black Pepper to taste

Method
 

  1. Prepare the Marinade: In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.
  2. Marinate the Chicken: Slice your chicken thighs into thin, even strips. Place the chicken into the bowl with the marinade and coat thoroughly. Cover and let it sit for at least 30 minutes.
  3. Preheat the Oven: Set your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  4. Prep the Vegetables: Slice the red onion into wedges.
  5. Arrange on the Pan: Spread the marinated chicken and sliced onions across a large rimmed baking sheet in a single layer.
  6. Roast: Bake for 20 to 25 minutes, tossing halfway through for even browning.
  7. Broil for Char: Turn your broiler to high for the last 2 to 3 minutes to achieve slightly blackened edges.
  8. Rest and Serve: Remove from the oven, let the meat rest for 5 minutes, and squeeze fresh lemon juice over the top before serving.

Notes

Ensure not to crowd the baking sheet to avoid steaming the chicken. Marinate for at least 30 minutes for best flavor.