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Golden roasted chicken shawarma with bell peppers and red onions on a sheet pan

Sheet Pan Chicken Shawarma

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs, sliced into 1-inch strips
  • 1 large red onion, thinly sliced
  • 2 large bell peppers, sliced into strips
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic , minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper

Method
 

  1. Preheat oven to 425°F (220°C) and lightly grease a large rimmed sheet pan.
  2. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, paprika, cinnamon, salt, and pepper until emulsified.
  3. Add the chicken strips, sliced red onion, and bell peppers to the bowl, tossing thoroughly to ensure all surfaces are coated in the marinade.
  4. Spread the chicken and vegetable mixture across the prepared sheet pan in a single, even layer to ensure proper roasting.
  5. Place the pan in the center of the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables exhibit charred edges.
  6. Remove from the oven and allow to rest for 5 minutes before serving with pita bread or tahini sauce.