Easy 30 Minute Oven Roasted Chicken Shawarma

Want a fast and easy way to indulge in delicious Middle Eastern cuisine on a busy weeknight? Try this quick and easy sheet pan chicken shawarma recipe you can make in just 30 minutes.

Course Main Dishes

Cuisine Middle Eastern

Keyword Easy 30 Minute Oven Roasted Chicken Shawarma

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 328kcal

Author Bon Appeteach

Ingredients

2 lbs. Boneless Chicken Thighs trimmed and sliced thin
8 oz. Cherry Tomatoes
1 Small Red Onion Sliced Large
1 Lemon Juiced
3 tbsp. Olive Oil
2 tsp. Sea Salt
1 tbsp. Cumin
2 tsp Coriander
1/2 tsp. Turmeric
1/2 tsp. Cinnamon
1/4 tsp Cloves
1/4 tsp. Ginger
1/2 tsp. Aleppo Pepper sub with Cayenne if needed
Optional Toppings: Sliced lettuce olives, garlic spread, hummus, flatbread or pita bread, cauliflower rice or regular rice.

Instructions

Preheat your oven to 425 F.
In a bowl combine your olive oil, lemon juice, and all your spices. Whisk well so everything is mixed.
Slice your chicken into thin strips and toss into the marinade and spice mixture and coat the chicken entirely.
Place the chicken pieces on one half of your baking sheet and toss the tomatoes and onions onto the other half.
Bake about 15 minutes in the oven until the chicken is fully cooked to 165 F.
Remove from the oven and mix the chicken and veggies together. I like to serve this up family style on a platter with low carb flatbreads, lettuce, garlic spread, hummus, and olives too.

Video

Notes

If you prefer to use white meat, swap the chicken thighs for chicken breast meat instead.

Garlic Spread- This is a popular Middle Eastern condiment. I like to buy the pre-made kind from Trader Joe's but here is a great homemade recipe you can make if you prefer. It's a great add on for wraps if you are a garlic lover.

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