Best Chicken Shawarma Sheet-pan Dinner
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil (Drizzle a little over the vegetables.)
- 3 tablespoons plain yogurt
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 cups cherry tomatoes
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper if desired.
- In a large mixing bowl, combine olive oil, yogurt, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, salt, and black pepper. Mix well to create the marinade.
- Add the chicken thighs to the marinade, ensuring each piece is well-coated. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
- While the chicken marinates, prepare the vegetables. Slice the red and yellow bell peppers and red onion. Set aside.
- Place the marinated chicken thighs on one side of the prepared baking sheet. Arrange the sliced vegetables and cherry tomatoes on the other side.
- Drizzle a little olive oil over the vegetables, season lightly with salt and pepper, and toss to combine.
- Roast in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Once cooked, remove the sheet pan from the oven and let it rest for a few minutes.
- Garnish with chopped fresh parsley and serve with lemon wedges on the side.