Turn the street food classic into an at-home dinner with this Sheet Pan Chicken Shawarma!
Hey there, foodie! Are you looking to spice up your dinner game with a street food classic? Look no further than the Sheet Pan Chicken Shawarma recipe as this recipe takes the traditional Middle Eastern dish and transforms it into an easy, at-home dinner.
We can surely tell you that anything wrapped in flatbread is comfort food. While there may be differences between Greek gyro and Middle Eastern shawarma, we love to play with and combine variations at home. And we encourage you to do the same while exploring flavours and cultures too.
One of the great things about this recipe is its versatility. You can serve it with Tzatziki or a Lebanese garlic sauce called toum. Or if you’re in a super rush, whisk tahini with water to just shy of your desired consistency and add a tablespoon of olive oil and lemon juice to taste. And if you’re really pressed for time, throw your favorite store-bought hummus on the table for spreading.
Now, let’s get to the recipe. This Sheet Pan Chicken Shawarma serves four and takes about an hour and a half to make. You’ll need 1/4 cup of olive oil, 1/4 cup of lemon juice, 3 large garlic cloves (finely minced or grated), 1 tablespoon of ground cumin, 2 teaspoons of minced or grated fresh ginger, 2 teaspoons of ground turmeric, 2 teaspoons of ground coriander, 1/2 teaspoon of smoked paprika (you can substitute sweet paprika, hot paprika, or a combination), 1/2 teaspoon of freshly ground black pepper, 1/8 teaspoon of ground cinnamon, 2 pounds of boneless, skinless chicken thighs, 2 small or 1 extra-large red onion (peeled, trimmed, and cut into 1-inch-thick wedges), 1 pint of cherry tomatoes, 1 teaspoon of salt, fresh parsley for garnish (optional), and warmed pita bread for serving.
Start by whisking together the olive oil, lemon juice, garlic, cumin, ginger, turmeric, coriander, paprika, pepper, and cinnamon in a medium bowl. Add the chicken and toss to coat well. Let it marinate for 30 to 60 minutes at room temperature, or up to 2 hours in the refrigerator.
When you’re ready to cook, preheat the oven to 375°F (190°C). Toss the onion wedges and cherry tomatoes with the remaining 1 1/2 tablespoons of olive oil and salt in a medium bowl. Transfer them to a sheet pan and nestle the chicken between them, making sure the vegetables are in a single layer and not stuck under the chicken. Bake for 30 minutes.
While the chicken and vegetables are cooking, you can make a sauce if desired. Check out the note above for some quick and easy options.
After 30 minutes, remove the sheet pan from the oven and turn the broiler to high. Carefully transfer the chicken to a cutting board and slice it into 1/4- to 1/2-inch-wide strips. Pour any accumulated juices from the sheet pan into a heat-safe measuring cup and set aside. Return the sliced chicken to the sheet pan and place it under the broiler for about 5 minutes, until everything chars in spots.
Remove the sheet pan from the oven and spoon some of the reserved juices over the chicken and veggies to keep them moist. Taste and season one final time with salt and pepper. Garnish with parsley, if desired, and serve immediately with warmed pita and your sauce of choice.
So, what are you waiting for? It’s time you take your taste buds for a ride with this deliciously exquisite grub. And that too, from the comfort of your own homes!
