Sheet Pan Chicken Shawarma
A quick and easy way to enjoy flavorful chicken thighs with bold spices, all cooked on one sheet pan.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Gluten-Free
Ingredients
Scale
- 3 lb boneless, skinless chicken thighs
- 1/2 cup plain Greek yogurt
- 2 tbsp tomato paste
- 1/2 lemon (zest + juice)
- 1 tbsp minced garlic
- 1 tbsp dried oregano
- 1 tbsp paprika
- 2 tsp cumin
- 1/4 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large red onion (sliced)
- Olive oil spray
Instructions
- Preheat your oven to 425°F.
- Dice the chicken thighs into 1-inch cubes and place them in a large mixing bowl.
- Add yogurt, tomato paste, lemon zest, lemon juice, garlic, oregano, paprika, cumin, cinnamon, salt, and black pepper to the bowl. Mix well until everything is coated.
- Cover the bowl and let it marinate for at least 20 minutes on the counter. For more flavor, marinate in the fridge for up to 12 hours.
- Line a baking sheet with parchment paper. Spread the marinated chicken in an even layer on the sheet pan.
- Top with sliced red onion and lightly spray everything with olive oil.
- Bake for 35–40 minutes, then broil for 3–5 minutes until the edges of the chicken are slightly charred.
- Serve over rice, in pita bread, or on top of a salad.
Notes
For more tender chicken, marinate for the full 12 hours in the fridge. Adjust spices to your taste.
Find it online: https://comfortkitchenrecipes.com/sheet-pan-chicken-shawarma/