Sheet Pan Chicken Shawarma
This easy sheet pan chicken shawarma is packed with bold spices and comes together easily in the oven. Perfectly roasted boneless skinless chicken thighs and red onion make a versatile meal that’s delicious tucked into pita, spooned over rice, or served with a creamy sauce over greens.
Servings: 6
Calories: 365
Ingredients
- 2 Lemons juiced
- ¼ cup olive oil
- ½ tablespoon minced garlic
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- ½ teaspoon turmeric
- pinch crushed red pepper flake
- 3 pounds boneless skinless chicken thighs
- 1 large red onion peeled, halved and cut into ¼ inch slices
Instructions
- In a large bowl whisk together the lemon juice, oil, garlic, and spices. Add the chicken and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 1 hour and up to 12 hours.
- Preheat the oven to 425F (220C). On a 9x13 sheet pan, remove the chicken with tongs and place on the sheet pan. Toss the red onion into the remaining marinade leftover in the bowl. Arrange the red onion around the chicken on the sheet pan.
- Bake in the oven for 30 minutes. Remove from the oven and let rest for 5 minutes. Chop the chicken into bite sized pieces and serve with roasted red onions over rice, in a pita, or on a salad.
Nutrition
Calories: 365 | Carbohydrates: 5g | Protein: 37g | Fat: 24g | Fiber: 1g