- HP
- LS
- LC
Sheet Pan Chicken Shawarma
Imagine the same bold flavors you'd get with classic shawarma, but instead of grilling the meat on a spit, you take the easy route and roast and caramelize the meat in the oven. For maximum flavor, you can marinate the meat overnight, but the dish is still plenty tasty marinated an hour before baking. Serve the chicken and generous juices with rice or pita, your favorite hot sauce, and a drizzle of yogurt mixed with salt and grated garlic. The recipe is a Yummly original created by Jennifer Clair.
Sheet Pan Chicken Shawarma
By
OnlineCookIngredients
Instructions
- Step 1
Cut lemon in half, then squeeze into a large bowl. Add olive oil, vinegar, cumin, paprika, 1 tsp. salt, the turmeric, pepper, cinnamon, and cayenne and stir to blend. Add chicken and toss thoroughly to coat, using tongs. Cover and refrigerate at least 1 hour and up to 12 hours.
- Step 2
Preheat oven to 425?F with rack set in center.
- Step 3
Smash 4 garlic cloves. Cut onion into 12 wedges and break them up a bit. Cut cherry tomatoes in half.
- Step 4
Arrange chicken on a sheet pan in an even layer, reserving marinade in bowl. Add smashed garlic cloves, onion wedges, tomatoes, and olives to marinade in bowl and toss to coat. Arrange vegetables around chicken on sheet pan. Discard remaining marinade.
- Step 5
Bake chicken and vegetables until tomatoes start to burst, onions are cooked through, and chicken reaches at least 165° in thickest part on an instant-read thermometer, about 35 minutes.
- Step 6
Meanwhile, grate remaining 1 clove garlic into a bowl and stir in yogurt and a pinch of salt.
- Step 7
Sprinkle parsley over chicken and vegetables. Serve chicken, vegetables, and pan juices with pita bread, and pass hot sauce and yogurt sauce on the side.
Tips & Tricks
@onlinecook
Per serving
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
