Sheet Pan Chicken Shawarma with Red Onions and Bell Peppers

Enjoy the flavors of shawarma with this easy sheet pan recipe, featuring tender chicken, roasted red onions, and bell peppers.

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large red onion, sliced
• 2 red bell peppers, sliced
• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and black pepper. Mix well.
3. Add the chicken thighs to the marinade, ensuring they are well coated. Let it marinate for at least 15 minutes.
4. On a sheet pan, arrange the chicken thighs in a single layer.
5. Scatter the sliced red onion and bell peppers around the chicken.
6. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Remove from the oven and garnish with chopped parsley.
8. Serve warm, optionally with pita bread or rice.

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