Sheet Pan Chicken Shawarma by @feelgoodfoodie

35 min

4 servings

🍗

910 g

Chicken thighs

🫒

30 ml

Olive oil

🍋

30 ml

Lemon juice

🧄

12 g

Garlic cloves

🌶️

2.3 g

Paprika

🧂

4.5 g

Salt

🫙

1 g

Cardamom

🫙

1 g

Cumin

🪵

0.7 g

Cinnamon

🫑

0.5 g

Red pepper

🧅

150 g

Red onion

🫑

120 g

Green pepper

🍅

180 g

Tomato

🧄

120 ml

Toum

🥙

360 g

Arabic-style pita

  1. Preheat
    • parchment paper

    Preheat the oven to 425°F (220°C) and line 1 rimmed baking sheet with 1 sheet of parchment paper.

  2. Pat
    • boneless skinless chicken thighs

    Pat 2 lb (907 g) boneless skinless chicken thighs dry with paper towels. Thinly slice the chicken if it is not already sliced.

  3. Whisk
    • olive oil
    • lemon juice
    • garlic

    Whisk 2 tbsp (30 ml) olive oil, 2 tbsp (30 ml) lemon juice, 4 minced garlic cloves, paprika, salt, cardamom, cumin, cinnamon, and crushed red pepper in a large mixing bowl.

  4. Add
    • boneless skinless chicken thighs

    Add the sliced chicken to the marinade. Toss gently until every piece is evenly coated.

  5. Chop
    • red onion
    • green bell pepper
    • tomato

    Chop 1 red onion, 1 green bell pepper, and 1 large tomato into bite-size pieces. Spread the marinated chicken in an even layer on the lined baking sheet.

  6. Layer
    • red onion
    • green bell pepper
    • tomato

    Nestle the chopped red onion, green bell pepper, and tomato around the chicken. Keep the ingredients mostly in a single layer for even roasting.

  7. Bake
    • boneless skinless chicken thighs
    • red onion
    • green bell pepper

    Bake on the center rack for 18 minutes at 425°F (220°C). Cook until the chicken reaches an internal temperature of 165°F (74°C).

  8. Broil
    • boneless skinless chicken thighs
    • red onion
    • green bell pepper

    Move the baking sheet to the top rack and broil on high for 2 minutes. Watch closely until the chicken edges are lightly browned.

  9. Serve
    • Arabic-style pita
    • toum
    • Chicken thighs

    Serve the chicken shawarma and roasted vegetables with Arabic-style pita. Add toum as desired.

Sheet Pan Chicken Shawarma by @feelgoodfoodie

35 min

4 servings

🍗

910 g

Chicken thighs

🫒

30 ml

Olive oil

🍋

30 ml

Lemon juice

🧄

12 g

Garlic cloves

🌶️

2.3 g

Paprika

🧂

4.5 g

Salt

🫙

1 g

Cardamom

🫙

1 g

Cumin

🪵

0.7 g

Cinnamon

🫑

0.5 g

Red pepper

🧅

150 g

Red onion

🫑

120 g

Green pepper

🍅

180 g

Tomato

🧄

120 ml

Toum

🥙

360 g

Arabic-style pita

Preparation Steps

  1. Step 1/9

    Preheat the oven to 425°F (220°C) and line 1 rimmed baking sheet with 1 sheet of parchment paper.

    📜parchment paper
    🍳rimmed baking sheet

  2. Step 2/9

    Pat 2 lb (907 g) boneless skinless chicken thighs dry with paper towels. Thinly slice the chicken if it is not already sliced.

    🍗boneless skinless chicken thighs
    🧻paper towels
    🔪chef's knife
    🪵cutting board

  3. Step 3/9

    Whisk 2 tbsp (30 ml) olive oil, 2 tbsp (30 ml) lemon juice, 4 minced garlic cloves, paprika, salt, cardamom, cumin, cinnamon, and crushed red pepper in a large mixing bowl.

    🫒olive oil
    🍋lemon juice
    🧄garlic
    🌶️paprika
    🧂salt
    🫙ground cardamom
    🫙ground cumin
    🪵ground cinnamon
    ⚫crushed red pepper
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  4. Step 4/9

    Add the sliced chicken to the marinade. Toss gently until every piece is evenly coated.

    🍗boneless skinless chicken thighs
    🥣mixing bowl
    🥢tongs

  5. Step 5/9

    Chop 1 red onion, 1 green bell pepper, and 1 large tomato into bite-size pieces. Spread the marinated chicken in an even layer on the lined baking sheet.

    🧅red onion
    🫑green bell pepper
    🍅tomato
    🍗boneless skinless chicken thighs
    🔪chef's knife
    🪵cutting board
    🍳rimmed baking sheet
    🥢tongs

  6. Step 6/9

    Nestle the chopped red onion, green bell pepper, and tomato around the chicken. Keep the ingredients mostly in a single layer for even roasting.

    🧅red onion
    🫑green bell pepper
    🍅tomato
    🍳rimmed baking sheet
    🥢tongs

  7. Step 7/9

    Bake on the center rack for 18 minutes at 425°F (220°C). Cook until the chicken reaches an internal temperature of 165°F (74°C).

    🍗boneless skinless chicken thighs
    🧅red onion
    🫑green bell pepper
    🍅tomato
    🍳rimmed baking sheet

  8. Step 8/9

    Move the baking sheet to the top rack and broil on high for 2 minutes. Watch closely until the chicken edges are lightly browned.

    🍗boneless skinless chicken thighs
    🧅red onion
    🫑green bell pepper
    🍅tomato
    🍳rimmed baking sheet

  9. Step 9/9

    Serve the chicken shawarma and roasted vegetables with Arabic-style pita. Add toum as desired.

    🥙Arabic-style pita
    🧄toum

Composition

Ingredients

Types

Oil, Fruit, Acid, Spices, Seasonings, Vegetables, Sauces, Condiments, Bread, Grains

Ingredients

Chicken thighs, Olive oil, Lemon juice, Garlic cloves, Paprika, Salt, Cardamom, Cumin, Cinnamon, Red pepper, Red onion, Green pepper, Tomato, Toum, Arabic-style pita

Notes

Chicken thighs (boneless, skinless, thinly sliced), Garlic cloves (minced), Red pepper (crushed), Red onion (chopped), Green pepper (chopped), Tomato (large, chopped), Toum (for serving), Arabic-style pita (for serving)

Allergens

Garlic, Gluten, Wheat

Dietetics

Dietary regimen

Dairy-Free, Paleo, Mediterranean diet, High-protein

Calories

455 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 34g, Fat: 22g, Fiber: 4g, Sugar: 4g

Nutritional Information

Minerals

Sodium: 690mg, Potassium: 620mg, Iron: 2.8mg, Calcium: 70mg

Vitamins

Vitamin C: 52mg, Vitamin A: 95mcg, Vitamin B6: 0.7mg, Vitamin B12: 0.7mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

rimmed baking sheet, mixing bowl, whisk, paper towels, chef's knife, cutting board, tongs, measuring spoons, measuring cups

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal, Meal prep, Casual gathering

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

Middle Eastern, Levantine, Arab

Geographic

Lebanon, Levant

Various

Aspect

Texture

Tender, Juicy, Roasted, Soft, Creamy

Flavors

Savory, Garlicky, Tangy, Warmly spiced, Smoky, Mildly spicy, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature,Discard after 1 hour if temperature exceeds 90°F (32°C)), fridge : 3 to 4 days (Cool promptly,Store chicken and vegetables in an airtight container,Store pita separately,Reheat chicken to 165°F (74°C)), freezer : 2 to 3 months (Freeze cooked chicken and vegetables in airtight freezer-safe containers,Freeze without pita and toum for best quality,Thaw overnight in the refrigerator before reheating)