Sheet Pan Chicken Shawarma Recipes

SHEET PAN SHAWARMA SPICED CHICKEN AND VEGETABLES

Sheet Pan Shawarma Spiced Chicken and Vegetables image

This easy Chicken Shawarma with vegetables sheet pan dinner is seasoned with a delicious blend of warm spices and then, oven roasted to perfection.

Provided by Chef Kathy McDaniel

Time 20m

Number Of Ingredients 15

Ingredients

4 tablespoons olive oil
1 tablespoon water
1 tablespoon lemon juice, freshly squeezed
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon allspice
1/2 teaspoon garlic powder
1/4 teaspoon turmeric
1 teaspoons salt
Pinch of ground cinnamon, cayenne pepper and black pepper
1 1/2 pounds boneless and skinless chicken breast, cut into 1-inch pieces (or boneless and skinless chicken thighs)
1 large red onion, sliced
1 large yellow bell pepper, sliced
1 pint cherry tomatoes
Chopped parsley for garnish (optional)

Steps:

Preheat the oven to 375 degrees Fahrenheit.
In a small bowl, mix the olive oil, water, lemon juice, cumin, paprika, allspice, garlic powder, turmeric, salt, cinnamon, cayenne and black pepper.
On a sheet pan lined with aluminum foil or parchment paper, place the chicken, onion, bell pepper and cherry tomatoes.
Drizzle the chicken and vegetables with the spice mixture and toss well to combine.
Bake for 15 to 20 minutes or until the chicken is cooked through and no longer pink. Remove from the oven. Garnish with chopped parsley (optional) and serve.

Nutrition Facts : Calories 249 kcal, Carbohydrate 8 g, Protein 26 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 531 mg, Fiber 2 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 10 g, ServingSize 1 serving

OVEN-ROASTED CHICKEN SHAWARMA

Oven-Roasted Chicken Shawarma image

Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.

Provided by Sam Sifton

Categories dinner, lunch, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 lemons, juiced
1/2 cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

Steps:

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice - really anything you desire.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 21 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 462 milligrams, Sugar 2 grams, TransFat 0 grams