Chicken Shawarma Sheet Pan Meal
Author: 
Recipe type: Main
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Put boneless skinless chicken thighs to work with this oven roasted shawarma recipe. Marinated and baked chicken is the perfect pairing with pita bread and fresh veggies for a restaurant-worthy night at home.
Ingredients
  • 2 lemons, juiced
  • ½ cup olive oil
  • 6 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh black pepper
  • 2 teaspoons ground cumin
  • 4 teaspoons paprika
  • 2 teaspoons onion powder
  • 1 teaspoon turmeric
  • ¼ teaspoon cinnamon
  • Pinch of red pepper flakes
  • 4 pounds boneless skinless chicken thighs
  • 4 tablespoons fresh parsley
Instructions
  1. In a large bowl, prepare your marinade for your chicken. Whisk together the juice from the lemons, olive oil, minced garlic, salt, pepper, cumin, paprika, onion powder, turmeric, cinnamon, and red pepper flakes. Add chicken and marinate for at least one hour or up to twelve hours.
  2. Preheat your oven to 425 degrees and line a baking sheet with tin foil. Spray the foil well with cooking spray.
  3. Remove the chicken thighs and place on the prepared sheet pan. Bake for 35 minutes or until the chicken is crisp at the edges and cooked through.
  4. Allow the chicken to rest for ten minutes and then slice into bite sized pieces.
  5. Scatter parsley over the top and serve with fresh veggies, pitas or naan, and white sauce.
Recipe by MomAdvice at https://www.momadvice.com/blog/2020/05/chicken-shawarma-sheet-pan-meal