Sheet Pan Chicken Shawarma
Overview
Prep Time: 1 hr • Cook Time: 30 min
Total Time: 1 hr 30 min
Makes 6-8 servings
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what you’ll need:
for the Chicken
2 lbs boneless chicken thighs
Juice of 2 lemons
3 tbsp shawarma seasoning of choice (I used the brand Sadaf)
4 cloves garlic, minced (or 1 tsp garlic powder)
1/4 cup olive oil
1 red onion, cut into chunks
Optional add-ins & Pairings
mixed greens
feta cheese
tzatziki sauce
white garlic sauce
hummus
cucumbers, chopped
tomatoes, sliced
rice of choice
pita bread
Instructions:
In a small bowl, add the lemon juice, shawarma seasoning, garlic, and olive oil. Mix well.
Place the chicken thighs in a large bowl or zip-lock bag.
Pour the marinade over the chicken and mix until well incorporated. Refrigerate and let marinate for at least 30 minutes, or up to 24 hours.
Once you’re ready to cook, preheat the oven to 400 degrees.
Place the chicken on a foil-lined sheet pan and add the chopped red onions.
Cook for about 15-20 minutes or until the internal temperature reaches 165 degrees. I like to broil mine at the end to give it some extra color!
Once the chicken is cooked, slice it into bite-sized pieces and pair it with your favorite toppings. I love using it in a salad bowl, but it also makes a delicious pita wrap!
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