Sheet Pan Chicken Shawarma 🌯🌿

This Sheet Pan Chicken Shawarma is a vibrant and flavorful dish that's perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. The marinated chicken is roasted to perfection alongside colorful veggies, making this meal not only delicious but also visually appealing. Serve it with warm pita bread, tangy yogurt sauce, or a fresh salad for a delightful twist!

Ingredients

For the chicken marinade

• 1.5 pounds of boneless, skinless chicken thighs
• 4 cloves of garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to your spice preference)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 tablespoons plain yogurt (for added moistness)

For the veggies

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, cut into wedges
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved

For the yogurt sauce

• 1 cup plain Greek yogurt
• 1 tablespoon tahini (optional)
• Juice of 1/2 lemon
• Salt and pepper to taste
• Fresh dill or parsley, chopped (for garnish)

Instructions

1. Marinate the chicken:
   • In a large mixing bowl, combine minced garlic, cumin, coriander, turmeric, smoked paprika, cayenne pepper, salt, black pepper, olive oil, lemon juice, and yogurt. Mix well.
   • Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 30 minutes (or overnight for more flavor).

🥄 Marinating the chicken overnight will deepen the flavors and make it even more mouthwatering!

2. Preheat the oven:

   • Preheat your oven to 425°F (220°C).

3. Prepare the sheet pan:

   • Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Spread the marinated chicken evenly on one side of the pan.

4. Add the veggies:

   • On the other side of the pan, arrange the bell peppers, onion, zucchini, and cherry tomatoes. Drizzle with olive oil and season with salt and pepper.

5. Bake:

   • Roast in the oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the veggies are tender and slightly caramelized.

6. Make the yogurt sauce:

   • In a small bowl, mix together the Greek yogurt, tahini (if using), lemon juice, salt, and pepper. Adjust seasoning as needed.

7. Serve:

   • Slice the chicken and serve on a platter with roasted veggies. Drizzle with the yogurt sauce and garnish with fresh herbs.

🥗 For extra crunch and freshness, consider adding a side of mixed greens or a simple cucumber-tomato salad.

Variations

• Spicy: Add extra cayenne pepper to the marinade or serve with a spicy chili sauce for those who love heat! 🌶️
• Vegetarian: Substitute the chicken with chickpeas or marinated tofu for a plant-based version. Adjust the cooking time accordingly.
• Mediterranean twist: Add olives and feta cheese to the veggies before roasting, enhancing the Mediterranean flavor profile.
• Meal prep: This dish keeps well in the fridge for up to three days, making it a great option for meal planning. Just reheat and enjoy!

This sheet pan chicken shawarma will surely become a family favorite with its bold flavors and easy clean-up! Enjoy! 🍴✨