Sheet Pan Chicken Shawarma
Dive into the vibrant world of Sheet Pan Chicken Shawarma, where juicy marinated chicken thighs meet colorful roasted vegetables. This one-pan meal captures the essence of Middle Eastern cuisine while simplifying your cooking process and cleanup. Perfect for weeknight dinners or entertaining friends, it’s delicious served in warm pita bread or alongside a fresh salad. Enjoy an explosion of taste that will leave everyone asking for seconds!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- Juice of 1 lemon
- Salt and pepper to taste
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 cup plain yogurt
- 3 tbsp tahini
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix olive oil, garlic, cumin, smoked paprika, coriander, lemon juice, salt, and pepper. Coat the chicken thighs in this marinade and let them sit for at least 30 minutes.
- Chop cucumbers and tomatoes into bite-sized pieces.
- Place marinated chicken on one side of the baking sheet and scatter the veggies on the other side.
- Roast in the oven for about 25-30 minutes until the chicken reaches an internal temperature of at least 165°F (75°C).
- Serve directly from the pan or transfer to plates, drizzling with yogurt sauce.
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 360
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 115mg