Description
At its core, this dish is a modern, home cook friendly adaptation of a classic Middle Eastern staple. Traditional shawarma consists of thinly sliced meat, usually lamb, beef, or chicken, that is stacked in a cone shape and slowly roasted on a turning vertical spit. As the outer layers of the meat cook, they are shaved off and served in wraps or on platters.
Ingredients
Scale
Chicken Shawarma
- 2 lbs (900 g) boneless, skinless chicken thighs (or chicken breast), cut into strips
- 3 tbsp olive oil
- 3 tbsp plain yogurt
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground coriander
- 1 tsp turmeric
- ½ tsp cinnamon
- 1 tsp salt
- ½ tsp black pepper
Vegetables
- 2 bell peppers, sliced
- 1 large red onion, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- Salt and pepper, to taste
For Serving (Optional)
- Warm pita bread or flatbread
- Hummus
- Garlic yogurt sauce or tahini sauce
- Fresh parsley
- Pickled onions
- Cucumber slices
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- In a bowl, combine olive oil, yogurt, lemon juice, garlic, and all spices. Add chicken and toss until well coated. Marinate for at least 20 minutes (or overnight for more flavor).
- Spread the chicken, peppers, onion, zucchini, and tomatoes evenly on the sheet pan.
- Drizzle vegetables with olive oil and season with salt and pepper.
- Roast for 25–30 minutes, flipping halfway through, until the chicken is cooked and the edges are slightly charred.
- Serve warm with pita, hummus, sauces, and fresh herbs.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
Keywords: one pan chicken shawarma, baking sheet shawarma chicken, easy chicken shawarma dinner