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Sheet-Pan Chicken Shawarma

Difficulty: Intermediate
Ingredients
  • 2.5 lb boneless, skinless chicken thighs (or breasts; thighs are better)
  • 2 tbsp olive oil
  • 1 cup plain Greek yogurt (optional but excellent for tenderness; see dairy-free option below)
  • 2 tbsp lemon juice (plus wedges for serving)
  • 4 cloves garlic, grated (optional)
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tsp ground cumin
  • 2 tsp smoked paprika (or sweet paprika)
  • 1 1/2 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cayenne (or Aleppo pepper)
    • For the sheet pan (recommended):
  • 1 large bell pepper, sliced
  • 2 zucchini, sliced
  • 1 pint cherry tomatoes (optional)
  • 2 tbsp olive oil + pinch salt/pepper for veg
Instructions
  1. 1
    Mix marinade: In a bowl, whisk yogurt (if using), olive oil, lemon juice, garlic, salt, pepper, and spices.
  2. 2
    Marinate chicken: Coat chicken well. Cover and refrigerate 12–48 hours.
  3. 3
    Heat oven: 425°F. Line a sheet pan (foil + rack if you have one).
  4. 4
    Veg (optional but great): Toss sliced veg with olive oil + salt/pepper and spread on the pan.
  5. 5
    Roast: Lay chicken on top/alongside veg. Roast 20–25 min (thighs) or until 165°F+ internal.
  6. 6
    For extra browning: broil 1–3 min at the end.
  7. 7
    Rest + slice: Rest 5 minutes, then slice.
  8. 8
    Serve: Pita (or whole grain), salad, muhammara, and pickles.
Read it online: https://wayfarerspantry.com/thepantry/recipe/sheet-pan-chicken-shawarma/