Sheet Pan Chicken Shawarma

Name: Sheet Pan Chicken Shawarma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces); 1 red bell pepper (cut into 1-inch pieces); 1 yellow onion (cut into 1-inch wedges); 1 tablespoon olive oil; 3 clove garlic (minced); 1 tablespoon ground cumin; 1 tablespoon smoked paprika; 1 teaspoon turmeric powder; 0.5 teaspoon ground cinnamon; 0.5 teaspoon cayenne pepper; 1.5 teaspoon salt; 0.5 teaspoon black pepper; 2 tablespoon fresh lemon juice; 1.5 cup basmati rice (uncooked); 2 cup water; 1 cup plain Greek yogurt; 1 tablespoon fresh parsley (chopped); 4 pita breads (warmed)

Succulent chicken and tender vegetables marinated in aromatic Middle Eastern spices, roasted together on one sheet pan, served with fluffy rice pilaf and a tangy garlic yogurt sauce.

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4
Cuisine: Middle Eastern
Difficulty: Easy
Cost: $4.23/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
1 red bell pepper (cut into 1-inch pieces)
1 yellow onion (cut into 1-inch wedges)
1 tablespoon olive oil
3 clove garlic (minced)
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon turmeric powder
0.5 teaspoon ground cinnamon
0.5 teaspoon cayenne pepper
1.5 teaspoon salt
0.5 teaspoon black pepper
2 tablespoon fresh lemon juice
1.5 cup basmati rice (uncooked)
2 cup water
1 cup plain Greek yogurt
1 tablespoon fresh parsley (chopped)
4 pita breads (warmed)

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the cut chicken thighs, red bell pepper, and yellow onion. Add 1 tablespoon olive oil, 2 minced garlic cloves, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1 teaspoon turmeric powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon cayenne pepper (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour in the 2 tablespoons fresh lemon juice. Toss well to coat everything evenly.
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the chicken is cooked through and lightly charred, and the vegetables are tender.
While the chicken roasts, prepare the rice pilaf: In a medium saucepan, combine 1 1/2 cups uncooked basmati rice and 2 cups water, along with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes, or until water is absorbed. Fluff with a fork.
Prepare the garlic yogurt sauce: In a small bowl, combine plain Greek yogurt, 1 minced garlic clove, 1 tablespoon chopped fresh parsley, and the remaining 1/2 teaspoon salt. Stir well.
Warm the pita breads according to package instructions.
Serve the roasted chicken shawarma over rice pilaf, with a generous drizzle of garlic yogurt sauce and warm pita bread on the side.

Notes

Marinating the chicken for at least 30 minutes, or even overnight, will enhance the flavors. For a full meal experience, offer additional fresh toppings like chopped cucumber or a squeeze of fresh lemon.

Nutrition (per serving)

Calories: 650
Protein: 52.5 g
Carbohydrates: 65.5 g
Fat: 19.8 g
Fiber: 7.1 g
Sodium: 1390 mg
Saturated Fat: 5.8 g
Sugar: 7.5 g
Cholesterol: 160 mg