When it comes to weeknight dinners, nothing beats the aroma of Sheet Pan Chicken Shawarma wafting through your home. Imagine tender, spiced chicken nestled alongside vibrant vegetables, all roasting together in a glorious medley of flavors. You can practically hear your taste buds singing as the garlic and spices mingle in the oven, promising a flavor explosion that will leave you eagerly awaiting every bite.
This dish isn’t just about tantalizing scents; it’s also steeped in memories of shared meals with friends, laughter echoing around the table. Picture yourself enjoying this hearty feast after a long day, perhaps with a side of warm pita bread or a refreshing cucumber salad. Perfect for family gatherings or casual weeknight dinners, Sheet Pan Chicken Shawarma is sure to become your new go-to recipe for any occasion!
Why You'll Love This Recipe
- This recipe offers the ease of one-pan cooking while delivering bold flavors that excite the palate.
- The combination of spices creates an irresistible aroma that fills your kitchen.
- Visually stunning with colorful veggies and juicy chicken, it is as beautiful as it is delicious.
- Plus, it’s versatile enough to serve with rice, pita, or salad.
Ingredients for Sheet Pan Chicken Shawarma
Here’s what you’ll need to make this delicious dish:
- Boneless Skinless Chicken Thighs: These are perfect for shawarma because they stay juicy and flavorful during cooking.
- Olive Oil: A good quality olive oil enhances flavors and helps keep the chicken moist.
- Garlic: Fresh minced garlic adds depth and richness to the marinade.
- Ground Cumin: This spice provides that warm, earthy flavor characteristic of shawarma.
- Ground Coriander: It complements the cumin perfectly and adds a hint of citrusy brightness.
- Paprika: Use smoked paprika for a subtle smokiness that elevates the dish.
- Salt and Pepper: Essential for balancing flavors; adjust to taste.
- Bell Peppers: Any color will do! They add sweetness and crunch to the mix.
- Red Onion: This adds sharpness and sweetness when roasted; feel free to use yellow if you prefer!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Sheet Pan Chicken Shawarma
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 425°F (220°C). While it’s heating up, line a large baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the Marinade
In a mixing bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, salt, and pepper. Whisk until everything blends into a smooth marinade.
Step 3: Marinate the Chicken
Add boneless skinless chicken thighs to the bowl and toss them thoroughly in the marinade. Let them sit for at least 15 minutes while you prepare the veggies.
Step 4: Chop Your Veggies
Slice bell peppers and red onion into thin strips. Place them on one side of your prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Step 5: Add Chicken to Sheet Pan
Place marinated chicken thighs on the other side of the baking sheet. Arrange everything so there’s space between each piece; this helps them roast evenly.
Step 6: Roast Until Perfect
Bake in your preheated oven for about 25-30 minutes or until chicken is cooked through and veggies are tender. Charred edges are a bonus!
Transfer to plates and drizzle with extra sauce for the perfect finishing touch. Enjoy!
You Must Know
- This amazing sheet pan chicken shawarma recipe offers more than just flavor; it makes meal prep a breeze.
- You can easily customize the ingredients based on what you have on hand.
- The vibrant colors and aromas make it visually stunning on any dinner table.
- Perfect for grilling but versatile enough for baking or pan-searing.
Perfecting the Cooking Process
To achieve perfect results, start by marinating the chicken to allow those flavors to mingle. While it marinates, chop your veggies and preheat the oven. Once ready, sear the chicken for that lovely crust before finishing it off in the oven alongside the veggies.
Add Your Touch
Feel free to swap out the chicken for tofu or chickpeas for a vegetarian twist. Experiment with spices like smoked paprika or lemon zest to elevate the flavor profile. You can also add roasted potatoes or pita bread for a heartier meal.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. When reheating, use a skillet over medium heat to retain moisture and avoid drying out your delicious shawarma.
Chef's Helpful Tips
- Always let your chicken marinate for at least an hour; this enhances flavor and tenderness.
- Use fresh herbs whenever possible, as they’ll brighten your dish significantly.
- Don’t overcrowd your pan; this ensures even roasting and crispy edges.
I remember the first time I served this sheet pan chicken shawarma at a gathering. Everyone raved about it, and I felt like a culinary superstar! The secret? A generous dose of love—and maybe a little extra garlic!
FAQs :
What is Sheet Pan Chicken Shawarma?
Sheet pan chicken shawarma is a delicious, easy-to-make dish that combines marinated chicken with vibrant vegetables, all roasted together on a single sheet pan. The chicken absorbs the bold spices typical of shawarma, including cumin, coriander, and paprika. This cooking method not only enhances flavor but also simplifies cleanup. It’s perfect for busy weeknights or meal prep!
How long does it take to prepare Sheet Pan Chicken Shawarma?
Preparation for sheet pan chicken shawarma typically takes about 20 minutes, including marinating the chicken. After marinating, roast everything in the oven for around 25-30 minutes until the chicken is cooked through and the veggies are tender. In total, you can enjoy this flavorful dish in less than an hour, making it a fantastic option for quick dinners.
Can I customize my Sheet Pan Chicken Shawarma?
Absolutely! One of the best aspects of sheet pan chicken shawarma is its versatility. You can swap out vegetables based on your preferences or seasonal availability. Zucchini, bell peppers, and red onions work well. Additionally, you can adjust the spice levels by adding more chili powder or using a milder seasoning blend to suit your taste.
What should I serve with Sheet Pan Chicken Shawarma?
You can serve sheet pan chicken shawarma with various sides for a complete meal. Pita bread or flatbreads are excellent choices for scooping up the chicken and veggies. A refreshing salad with cucumbers and tomatoes complements the dish nicely. You might also consider yogurt sauce or tahini as dipping options to enhance the flavors further.
Conclusion for Sheet Pan Chicken Shawarma :
In conclusion, sheet pan chicken shawarma offers a delightful blend of spices and textures in one easy dish. With minimal prep time and simple cleanup, it’s ideal for any weeknight dinner or meal prep session. This recipe allows customization to fit your taste preferences while delivering authentic flavors. Enjoying this dish is not only satisfying but also a convenient way to bring delicious Middle Eastern cuisine into your home!
Sheet Pan Chicken Shawarma
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: Middle Eastern
Description
Savor the bold flavors of marinated chicken and vibrant roasted vegetables with this easy one-pan dinner, perfect for busy weeknights.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- Salt and pepper to taste
- 2 bell peppers, sliced (any color)
- 1 large red onion, sliced
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a mixing bowl, combine olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, salt, and pepper to create the marinade.
- Add the chicken thighs to the bowl and toss until well coated. Allow to marinate for at least 15 minutes.
- While the chicken marinates, slice the bell peppers and red onion. Arrange them on one side of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
- Place the marinated chicken thighs on the other side of the baking sheet, ensuring there’s space between each piece for even roasting.
- Roast in the preheated oven for about 25-30 minutes or until the chicken is cooked through (internal temperature of at least 165°F) and vegetables are tender.
- Serve hot, optionally drizzling with extra marinade or sauce before enjoying.
Nutrition
- Serving Size: Approximately 1/4 of recipe
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg
Keywords: Customize by adding seasonal veggies like zucchini or using chickpeas for a vegetarian twist. Allow leftovers to cool before storing in an airtight container in the fridge for up to three days.
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