Sheet Pan Chicken Shawarma

Marinate chicken thighs in a punchy blend of garlic and spices, then roast them until they're tender for this easy dinner. The whole family will love our sheet pan chicken shawarma!

Course Meats

Cuisine Mediterranean

Keyword Sheet Pan Chicken Shawarma, Sheet Pan Chicken Shawarma Recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 575kcal

Author Natalya Drozhzhin

Ingredients

2 lbs chicken thighs boneless, skinless
2 tbsp lemon juice freshly squeezed
6 garlic cloves minced
1/2 tbsp cumin
1/2 tbsp smoked paprika
1 tsp turmeric
2 tsp salt adjust to preference
1 tsp ground black pepper
2 tbsp olive oil

US Units - Metric

Instructions

Cut the chicken thighs into 1/4-1/2 inch strips. Place the strips in a bowl.
Add the lemon juice, garlic, spices, and olive oil to the chicken. Toss to evenly coat, then cover the bowl and marinate the chicken for at least one hour and up to overnight.
When you're ready to bake, preheat the oven to 425°F. Line a large baking sheet with parchment paper. Arrange the chicken in a single layer and bake for about 20-25 minutes, or until the chicken is cooked through.
Serve warm with your favorite sides and enjoy!

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Nutrition