Description
Turn your weeknight into a flavor adventure! This sheet pan wonder delivers all the exotic taste of traditional shawarma with none of the fuss. Just toss, roast, and prepare to be amazed.
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large red onion, cut into wedges
- 2 bell peppers (any color), sliced into strips
- 1 medium zucchini, sliced into half-moons
- 1 pint (300g) cherry tomatoes
- 2 tablespoons olive oil for vegetables
- Salt and pepper to taste
- 4–6 pita breads, for serving
- ½ cup (120g) tzatziki sauce, for serving
- ¼ cup chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- In a large bowl, combine olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, lemon juice, salt, and black pepper to create the marinade.
- Add chicken thighs to the marinade, toss until fully coated, cover, and refrigerate for at least 2 hours or overnight for best flavor.
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
- In a separate bowl, toss red onion, bell peppers, zucchini, and cherry tomatoes with olive oil, salt, and pepper.
- Arrange vegetables around the edges of the sheet pan and place marinated chicken thighs in the center, ensuring nothing overlaps.
- Bake for 25-30 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender with caramelized edges.
- Let rest for 5 minutes, then slice chicken into strips.
- Serve with warm pita bread, tzatziki sauce, fresh parsley, and lemon wedges