Sheet Pan Chicken Shawarma (Print Version)
# Ingredients:
→ Main Components
01 -
Approximately 680g boneless, skinless chicken thighs, cut into 2.5 cm pieces
02 -
1 small red onion, cut into 2.5 cm pieces
03 -
1 red bell pepper, cut into 2.5 cm pieces
04 -
2 carrots, peeled and cut into 0.6 cm pieces (approximately 240g)
05 -
1 can (425g) chickpeas, rinsed and drained
→ Seasoning & Serving
06 -
15 ml extra virgin olive oil
07 -
7.5 ml smoked paprika
08 -
7.5 ml ground cumin
09 -
2.5 ml red pepper flakes (optional)
10 -
3.75 ml garlic powder
11 -
3.75 ml onion powder
12 -
3.75 ml dried oregano
13 -
2.5 ml ground cinnamon
14 -
7.5 ml kosher salt
15 -
Tzatziki sauce, for serving
# Instructions:
01 -
Preheat the oven to 220°C (425°F).
02 -
In a large mixing bowl, combine the prepared chicken, red onion, red bell pepper, carrots, and chickpeas.
03 -
Drizzle with olive oil and generously season with smoked paprika, ground cumin, red pepper flakes (if using), garlic powder, onion powder, dried oregano, ground cinnamon, and kosher salt. Toss thoroughly to ensure all components are evenly coated.
04 -
Transfer the seasoned mixture onto a rimmed baking sheet and spread it into a single, uniform layer.
05 -
Roast in the preheated oven for 30 to 35 minutes, or until the chicken is cooked through and the vegetables are tender. For enhanced charring, broil for the final 2 minutes, monitoring closely to prevent burning.
06 -
Remove from the oven and serve immediately, accompanied by tzatziki sauce.
# Notes:
01 -
For a spicier kick, increase the amount of red pepper flakes.
02 -
Feel free to substitute other vegetables, such as zucchini, eggplant, or potatoes.
03 -
If you don't have tzatziki, a simple lemon-tahini dressing works well as an alternative.
04 -
To make this meal ahead, you can prep the vegetables and chicken, then store them in the refrigerator for up to 24 hours before roasting.
05 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.