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- 1.5 lbs boneless, skinless chicken thighs (or breasts) - 2 tablespoons extra virgin olive oil - 1 medium red onion, thinly sliced - 1 bell pepper (any vibrant color), sliced into strips - 1 medium zucchini, cut into half-moons - 1 cup cherry tomatoes, halved You can choose chicken thighs or breasts for this dish. Thighs are juicier, while breasts are leaner. - 3 cloves garlic, finely minced - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground turmeric - 1 teaspoon smoked paprika - 1 teaspoon ground cinnamon - 1 teaspoon cayenne pepper (adjust based on preferred spice level) - Juice of 1 fresh lemon - Salt and freshly ground black pepper to taste These spices give the shawarma its bold and warm taste. The marinade is key for deep flavor. - Fresh parsley, chopped (for garnish) Serve this dish with warm pita bread. You can also add dips like hummus or tzatziki. For a colorful plate, use fresh herbs. They add a vibrant touch and flavor. For more details on how to prepare the dish, check the Full Recipe. To make the marinade, gather your ingredients. In a bowl, mix olive oil, minced garlic, cumin, coriander, turmeric, smoked paprika, cinnamon, cayenne, lemon juice, salt, and pepper. Stir the mix well. Next, add the chicken thighs or breasts to the bowl. Make sure each piece gets coated in the marinade. Cover the bowl with plastic wrap and let it sit in the fridge. I suggest marinating for at least 30 minutes. If you have time, let it marinate for up to 2 hours. This helps the flavors soak in. While the chicken marinates, it’s time to prep the veggies. Slice the red onion and bell pepper into thin strips. Cut the zucchini into half-moons, and halve the cherry tomatoes. For the best results, aim for even-sized pieces. This helps them cook at the same rate. I like using a mix of red onion, bell pepper, zucchini, and cherry tomatoes. These veggies roast well and add great flavor. Now we assemble everything on a sheet pan. First, place the marinated chicken in the center of a large, rimmed baking sheet. Then, arrange the sliced onion, bell pepper, zucchini, and cherry tomatoes around the chicken. Drizzle a bit more olive oil over the veggies. Sprinkle them with salt and pepper for extra flavor. Preheat your oven to 425°F (220°C). Once ready, roast the sheet pan for about 25-30 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). The veggies should be tender and lightly caramelized. For a nice finish, you can turn on the broil setting for 2-3 minutes. Keep an eye on it to avoid burning. When done, garnish with freshly chopped parsley for a pop of color. Enjoy your flavorful and simple meal! Check the Full Recipe for more details. To boost flavor, marinate your chicken well. A good marinade makes a big difference. Mix olive oil, garlic, and spices in a bowl. Add chicken and coat it fully. Let it sit in the fridge for at least 30 minutes, but 2 hours works best. This gives the flavors time to soak in. You can adjust spice levels to your taste. If you love heat, add more cayenne pepper. If you prefer mild flavors, reduce it. You can also try different spices. Add some sumac for a tangy twist or more cumin for warmth. Roasting chicken and veggies properly brings out their best. Preheat your oven to 425°F (220°C) for even cooking. Spread the chicken and vegetables on a large sheet pan. Make sure they have space. This helps them roast, not steam. Keep an eye on cooking time. Chicken should reach 165°F (75°C) and veggies should be tender. If you have a convection oven, use it! It cooks food faster and evenly. Just reduce the cooking time by a few minutes. For regular ovens, stick to the recommended time. Serving your dish well makes it more appealing. Use a large platter to arrange the chicken and veggies. Drizzle a bit of olive oil on top for shine. Add lemon wedges for a fresh touch. Fresh parsley as a garnish adds color. Pair your meal with warm pita bread or a side of hummus. This not only looks pretty but also adds flavor and texture. If you want to impress, serve it with a colorful salad on the side. For the full recipe, check out the details above. {{image_4}} You can easily switch up the proteins in this dish. Try using tofu for a plant-based option. Shrimp is another tasty swap, adding a different texture and flavor. When it comes to vegetables, think about the season. In spring, use asparagus or snap peas. For fall, sweet potatoes or Brussels sprouts work great. This flexibility keeps the meal fresh and exciting. To make the flavor pop, consider adding different spice blends. A touch of garam masala or za'atar can add a new twist. You can also explore various sauces and dips. Tzatziki is a classic choice that complements the spices. A spicy harissa sauce can amp up the heat for those who love a kick. Experiment to find your favorite combination. When serving, think about fun sides. A simple cucumber salad or warm pita bread pairs nicely. For a heartier meal, add rice or couscous. If you want to prep for the week, pack the chicken and veggies in containers. They store well for quick lunches or dinners. Leftovers can be transformed into wraps or salads for more variety. Check out the Full Recipe for more ideas! To store leftover chicken shawarma, let it cool first. Place the chicken and veggies in an airtight container. This keeps them fresh and safe. Use glass or BPA-free plastic containers for meal prep. These containers stack well and save space in your fridge. For reheating, use the oven or stovetop. Preheat the oven to 350°F (175°C). Spread the chicken and veggies on a baking sheet. Heat for about 15-20 minutes. This method keeps the flavors strong and the chicken juicy. If using a stovetop, add a little olive oil to a pan. Heat on medium until warm, about 5-7 minutes. To freeze your prepared shawarma, cool it completely first. Place it in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When ready to eat, thaw the shawarma in the fridge overnight. For a quick option, use the microwave on the defrost setting. Once thawed, reheat as mentioned above. Enjoy your meal again without losing any taste! For chicken shawarma, I recommend using boneless, skinless chicken thighs. Thighs have more fat and flavor than breasts. They stay juicy and tender during cooking. If you prefer chicken breasts, they work too. Just remember to watch the cooking time. Chicken thighs will give you a richer taste. Yes, you can easily meal prep this dish. You can marinate the chicken a day ahead. Store it in the fridge until you're ready to cook. Chop the veggies in advance too. Keep them in containers. This way, you save time on busy weeknights. Just toss everything on the pan and roast! To keep your chicken juicy, marinate it well. Use a mix of olive oil, lemon juice, and spices. Let it sit for at least 30 minutes, but longer is better. Cook at a high temperature, around 425°F. This helps seal in the moisture. Don’t overcook it; aim for an internal temp of 165°F. You can prep this dish in advance. Marinate the chicken and chop the veggies ahead. Store them separately in the fridge. When you’re ready, simply arrange them on the sheet pan. Roast as directed, and enjoy a quick meal. This makes weeknight dinners a breeze! Many dips go well with chicken shawarma. A classic choice is tzatziki, which adds a cool creaminess. Hummus is another great option, offering a nutty flavor. You can also try garlic sauce for a punch. A spicy harissa or tahini sauce can add some heat. Mix and match to find your favorite! Sheet Pan Chicken Shawarma is easy and fun to make. We discussed key ingredients, spices, and marinades that create great flavor. You learned how to prepare and cook your dish for perfect results. I shared tips for enhancing taste and presentation, making each meal special. You can even adapt the recipe with different proteins and veggies. Finally, proper storage and reheating keep your meal fresh. Enjoy the flavors and make this dish a new family favorite!

Sheet Pan Chicken Shawarma

Indulge in a delightful dinner with this flavorful sheet pan chicken shawarma recipe! Marinated chicken thighs roast alongside colorful vegetables, creating a delicious and easy meal perfect for busy nights. With just 30 minutes of prep and one pan to clean, it's convenient and tasty. Ready to elevate your dinner game? Click through to explore this simple recipe and impress your family with a culinary masterpiece!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs (or breasts)

2 tablespoons extra virgin olive oil

3 cloves garlic, finely minced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon smoked paprika

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper (adjust based on preferred spice level)

Juice of 1 fresh lemon

Salt and freshly ground black pepper to taste

1 medium red onion, thinly sliced

1 bell pepper (any vibrant color), sliced into strips

1 medium zucchini, cut into half-moons

1 cup cherry tomatoes, halved

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a spacious mixing bowl, combine the extra virgin olive oil, minced garlic, ground cumin, ground coriander, turmeric, smoked paprika, ground cinnamon, cayenne pepper, lemon juice, salt, and pepper. Add the chicken thighs (or breasts) to the bowl and toss thoroughly to ensure every piece is coated in the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, although marinating for up to 2 hours is ideal for a deeper infusion of flavors.

    Preheat the Oven: Preheat your oven to 425°F (220°C) so it reaches the perfect roasting temperature while you prepare the remaining ingredients.

      Prepare the Vegetables: While the chicken marinates, take this time to slice the red onion and bell pepper, and cut the zucchini into half-moons. Halve the cherry tomatoes, and set all the vegetables aside.

        Arrange on the Sheet Pan: On a large, rimmed baking sheet, distribute the marinated chicken evenly across the center. Surround the chicken with the sliced red onion, bell pepper, zucchini, and halved cherry tomatoes. Drizzle a little extra olive oil over the vegetables, and season with a pinch of salt and pepper to enhance their natural sweetness.

          Roast in the Oven: Place the prepared sheet pan in the preheated oven and roast for about 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C) and the vegetables should be tender and lightly caramelized.

            Optional Broil for Extra Color: For a deliciously charred finish, switch your oven to the broil setting and cook for an additional 2-3 minutes, keeping a close watch to prevent any burning.

              Garnish and Serve: Upon removing the sheet pan from the oven, generously sprinkle with freshly chopped parsley to add a pop of color and freshness. Serve warm, either on its own or with warm pita bread and your favorite dips.

                Prep Time, Total Time, Servings: 30 minutes prep | 35-40 minutes cook | Serves 4-6

                  - Presentation Tips: For a vibrant presentation, serve on a large platter, artfully arranging the chicken and vegetables. Drizzle with additional olive oil and serve with lemon wedges for a zesty touch.