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oven chicken shawarma sheet pan recipe

Golden Oven Chicken Shawarma Sheet Pan

HomeOChicken Editorial
A simple and flavorful oven-baked chicken shawarma recipe made on a sheet pan. Perfect for a quick and delicious Middle Eastern-inspired meal.
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Prep Time 20 minutes
Cook Time 50 minutes
Marinating 1 hour
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4 servings
Calories 320 kcal

Equipment

  • 1 Sheet pan lined with foil or parchment
  • 1 Mixing bowl large
  • 1 whisk

Ingredients
  

Marinade

  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 4 cloves garlic minced
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper

Chicken and Vegetables

  • 2 lbs boneless skinless chicken thighs
  • 1 large red onion sliced
  • 1 large red bell pepper sliced

Instructions
 

Preparation

  • In a large mixing bowl, combine olive oil, lemon juice, minced garlic, and all the spices. Whisk until well blended.
  • Add chicken thighs to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour, or overnight for optimal flavor.
  • Preheat your oven to 425°F.
  • Line a sheet pan with foil or parchment paper. Arrange the marinated chicken thighs on the pan, and spread sliced onions and bell peppers around the chicken.
  • Place the sheet pan in the preheated oven and bake for 40-50 minutes, or until the chicken is fully cooked and browned on the edges.

Serving

  • Remove from the oven and let it rest for a few minutes. Serve with warm pita bread, rice, or a fresh salad to complement the flavors.

Storage

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven or microwave before serving.

Notes

Pro Tips: For best results, let the chicken marinate overnight. Use fresh spices for maximum flavor.
Ingredient Substitutions: Chicken breasts can be used instead of thighs for a leaner dish.
How to Serve: Serve with pita bread, rice, or a fresh salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Marinate the chicken a day before to save time on cooking day.
Keyword easy chicken shawarma, oven chicken shawarma sheet pan, sheet pan dinner