Sheet Pan Chicken Shawarma Bowls

chicken_Shawarma_Sheet_pan

Sheet Pan Chicken Shawarma Bowls

This Middle Eastern sheet pan chicken shawarma is full of flavor from the warm, aromatic spices.  Perfect for serving as a sandwich with pita bread, or as a bowl with grain and veggies. 

Take advantage of the HOT sale on boneless, skinless chicken thighs or breasts at Safeway to add this meal to your meal rotation this week. 

When I was getting my Master’s degree at the University of Denver,  I would frequent this charming Middle Eastern restaurant close to the school called Jerusalem.  They have the most amazing authentic Middle Eastern food like shawarma, falafels, baba ganoush, sambusa, and more! 

It was actually at that restaurant where my husband and I had our first impromptu date after a bike ride through Denver.   We love their chicken shawarma, falafels, vegetarian platter, and fresh-baked pita bread. 

I’ve since discovered the perfect authentic shawarma spice blend and I’ve been making chicken shawarma for years as it’s one of my family’s favorite meals.   

It’s full of warm Middle Eastern flavors that remind us of Jerusalem Restaurant.  Their chicken is grilled – and you can totally grill the chicken in this recipe as well, but for an easy weeknight meal, I like to roast the chicken shawarma on a sheet pan with veggies.  It’s so easy and budget-friendly as long as you have a well-stocked spice cabinet!

I like to serve my chicken shawarma as a bowl rather than a sandwich.  By filling the bowl with low-carb veggies, hummus, feta, and a delicious lemon tahini sauce, you avoid all the carbs from the pita.  If you still want the pita, that’s ok too!  There are no rules to bowls – whatever you want goes! 

Simply toast the pita bread in a skillet with a touch of olive oil and your favorite garlic pepper blend (I love Kinder’s The Blend), to add a little flavor.  Then slice the pita into triangles. 

Chicken Shawarma Bowl Ingredients

  • 2 lbs. chicken thighs, boneless, skinless, trimmed of fat
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/2 red onion, sliced

Marinade

  • 1 large garlic clove, minced
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1/2 tablespoon turmeric
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cinnamon
  • 2 teaspoons salt
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice

Lemon Tahini Sauce

  • tahini paste
  • lemon juice
  • garlic, grated
  • salt and pepper to taste
  • water

Bowl Toppings

  • English cucumber, sliced
  • Romaine lettuce, thinly sliced
  • Tzaziki Sauce
  • Hummus
  • Couscous, rice or cauliflower rice

 

How to Make Sheet Pan Chicken Shawarma

Prepare the marinade by combining the dry spices with the minced garlic in a small bowl.  Mix well to combine.  Place the trimmed chicken thighs into a glass pyrex container, drizzle with olive oil and lemon juice then coat with 1/2 of the seasoning mix. 

Flip each thigh and season the backside as well.   Let the chicken sit for about 10 minutes to soak in the flavor.  You could also place the chicken into a ziptop bag and add the marinade to let it sit in the refrigerator overnight. 

sheet_pan_Chicken_Shawarma_recipe

Preheat the oven to 375°

Place the marinated chicken onto a sheet pan and add the sliced peppers and onion to the pan.

Roast the chicken and veggies in the oven for 35 minutes until the veggies are soft and the chicken is cooked through. 

While the chicken is cooking, prepare the lemon tahini sauce.

In a small bowl, combine tahini with lemon juice, grated garlic and water.  Stir vigorously with a spoon until you have the right consistency.  You may need to add a little more water if your tahini paste is really dry. 

When the chicken is cooked, thinly slice the chicken and place on a platter with the grilled veggies.

Serve on a bed of hummus with shredded romaine lettuce, couscous or cauliflower rice, tzatziki sauce, pita bread

 

chicken_Shawarma_bowls

chicken_Shawarma_Sheet_pan

Sheet Pan Chicken Shawarma Bowls

This Middle Eastern sheet pan chicken shawarma is full of flavor from the warm, aromatic spices.  Perfect for serving as a sandwich with pita bread, or as a bowl with grain and veggies. 
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Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Keyword: Chicken Shawarma Bowls, Sheet Pan Chicken Shawarma, Sheet Pan Chicken Shawarma Bowls
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 5 servings
Calories:
Author: Eva Fry

Ingredients

  • 2 lbs. chicken thighs boneless, skinless, trimmed of fat
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1/2 red onion sliced

Marinade

  • 1 large garlic clove minced
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1/2 tablespoon turmeric
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cinnamon
  • 2 teaspoons salt
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice

Lemon Tahini Sauce

  • 1/2 cup tahini paste
  • 1-2 cloves garlic grated
  • 1/4 cup lemon juice
  • 1/4 cup water
  • salt and pepper to taste

Bowl Toppings

  • English cucumber sliced
  • Romaine lettuce thinly sliced
  • Tzaziki Sauce
  • Hummus
  • Couscous

Instructions

  • Prepare the marinade by combining the dry spices with the minced garlic in a small bowl.  Mix well to combine.  Place the trimmed chicken thighs into a glass pyrex container, drizzle with olive oil and lemon juice then coat with 1/2 of the seasoning mix.  Flip each thigh and season the backside as well.   Let the chicken sit for about 10 minutes to soak in the flavor.  You could also place the chicken into a ziptop bag and add the marinade to let it sit in the refrigerator overnight.
  • Preheat the oven to 375°
  • Place the marinated chicken onto a sheet pan and add the sliced peppers and onion to the pan.
  • Roast the chicken and veggies in the oven for 35 minutes until the veggies are soft and the chicken is cooked through.
  • While the chicken is cooking, prepare the lemon tahini sauce.
  • In a small bowl, combine tahini with lemon juice, grated garlic and water.  Stir vigorously with a spoon until you have the right consistency.  You may need to add a little more water if your tahini paste is really dry.
  • When the chicken is cooked, thinly slice the chicken and place on a platter with the grilled veggies.
  • Serve on a bed of hummus with shredded romaine lettuce, couscous, tzaziki sauce, pita bread

 

 

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