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Sheet Pan Chicken Shawarma Recipe
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Sheet Pan Chicken Shawarma

Ingredients

  • 2 lemons juiced
  • 8 cloves minced garlic
  • 2 tablespoons ground cumin
  • 1 tablespoon paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon red pepper flakes
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/2 cup olive oil
  • 2 pounds boneless skinless chicken thighs cut into pieces
  • 2 red onions thickly sliced
  • Bunch cilantro chopped

Instructions

  1. Prepare marinade by combining all ingredients except chicken, onion, and cilantro in a bowl. Add chicken pieces and marinate for at least an hour and up to three days.
  2. Preheat oven to 425 degrees.
  3. Line rimmed baking sheet with heavy-duty aluminum foil.
  4. Toss onion slices with chicken and spread evenly on a sheet pan.
  5. Bake for 35 minutes in a preheated 425-degree oven. Chicken should be cooked through and crispy in parts.
  6. Serve with rice pilaf, oven-roasted vegetables, and tomato and cucumber salad.