Sheet Pan Chicken Shawarma

Try this quick and light summer dish. Tasty Chicken Shawarma. I really love big Mediterranean flavors and this is a recipe that delivers. It's also crazy simple. This is a recipe that's easy to prep before leaving the house for the day and then to finish up in 30 minutes or so when you get home.

I like to warm up pita bread individually in a hot skillet or several in a foil covered pie plate in the oven to wrap up the delicious spiced chicken and onions with spinach or chard, tomatoes and lots of Greek yogurt.

There are many recipes for shawarma out there and this is not exactly traditional but for the ease of preparation and time saving aspects I love this recipe! It doesn't skimp on the flavors at all.

After slicing up the chicken and onions, toss them in a bowl with the spices and olive oil until everything is evenly seasoned.

Cover the bowl with plastic wrap and then place it in the refrigerator to marinate for 30 minutes, all day or overnight.

When you are ready to cook, preheat the oven to 425 degrees.

Spread chicken and onions in a single layer on a large parchment or foil covered sheet pan and roast for 25 minutes at 425 then broil on medium high briefly to crisp and brown the onion tips.

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June 18, 2019

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Watch it closely so it doesn't burn while broiling.

Look at this gorgeous shawarma! It's beautiful golden color and warm spices satisfy both the eyes and the palate.

Cheers!

~Melisa

Sheet Pan Chicken Shawarma

serves 4

 

Ingredients

4  large boneless skinless chicken breasts 

1 large sweet onion 

1 large red onion

1 teaspoon Coriander

1 teaspoon Cumin

1 teaspoon Turmeric 

2 teaspoons Garlic powder

2 teaspoons Paprika

2 teaspoons Sumac 

2 teaspoons salt

2 teaspoons pepper

3 Tablespoons Extra Virgin Olive Oil

 

 

 

 

Method

 

Thinly slice the chicken breasts and onions then mix them together with the spices and oil in a large bowl until everything is evenly covered. Allow them to marinate covered in the refrigerator for at least 30 minutes or overnight.

 

Spread chicken and onions in a single layer on a large parchment or foil covered sheet pan and roast for 25 minutes at 425 then broil on medium high briefly to crisp and brown the onion tips. Watch it closely so it doesn't burn while broiling.

Serve wrapped in warm pita with Greek yogurt, halved cherry tomatoes and torn spinach or other greens that you like.

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Copywrite © 2019 by Melisa Smith