Chicken Shawarma
Sheet pan recipe for a bold chicken shawarma.
Ingredients
Marinade
- 1 lemon juiced
- 1/4 cup olive oil
- 1 TBSP cumin ground
- 1 TBSP tumeric ground
- 1 TBSP coriander ground
- 1 TBSP all spice ground
- 1 TBSP paprika
- 1 TBSP salt
- 1 tsp cloves ground
- 1 tsp cayenne pepper
- 5 cloves garlic minced
Other Sheet Pan Ingredients
- 10 chicken thighs boneless, skinless
- 1 large onion sliced
- 1 lemon quartered
- 2 bell peppers (any color) sliced
Tomato Cucumber Salad
- 2 large tomatoes chopped
- ΒΌ large red onion sliced thin
- 2 mini cucumbers sliced
- 1 lemon juiced
- 1 tsp salt
- 2 TBSP fresh parsley chopped & stems removed
To Serve
- tzatziki sauce
- pita bread or cooked rice optional
Instructions
- Mix together all the spices with olive oil and juice from one lemon. Pour over the chicken and sliced onion in a large bowl. Let it sit in the fridge for 30min - 4hours.
- Preheat oven to 425 degrees.
- After the chicken has marinated. Spread it out in an even layer on a sheet pan. Take the bell peppers and mix it around in the leftover marinade. Add them to the sheet pan along with the quartered lemon.
- Bake at 425 for 35 min or until the chicken's internal temperature is 165.
- While the chicken bakes, make the cucumber and tomato salad by mixing all the ingredients together in a bowl.
To Assemble a Shawarma Bowl
- Cook 1 cup rice as you usually would but replace water with broth and add 1 tsp of turmeric.
- Place chicken on top of cooked rice, then add tomato cucumber salad, and finish off with tzatziki sauce. Enjoy!
To Assemble a Shawarma Wrap
- Open up the pita bread if possible. Spread a generous amount of tzatziki sauce inside the pita. Add the chicken shawarma and peppers. Add tomato cucumber salad. Enjoy!
Notes
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