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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. 
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