Sheet Pan Chicken Shawarma with Red Onions and Bell Peppers

Sheet Pan Chicken Shawarma with Red Onions and Bell Peppers offers an enticing Middle Eastern-inspired meal. Marinated chicken roasts with colorful red onions and bell peppers, delivering rich flavors and vibrant hues. This recipe is a wonderful choice for those exploring new global tastes in their cooking. The warm spices in the marinade provide an aromatic charm, while the sheet pan preparation ensures convenience for a busy evening.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large red onion, thinly sliced
• 2 medium bell peppers, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a large bowl, combine olive oil, lemon juice, ground cumin, paprika, turmeric, cinnamon, garlic powder, cayenne pepper, salt, and pepper. Add the chicken pieces and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes or up to overnight to marinate.
2. Preheat the oven to 425°F (220°C).
3. Arrange the marinated chicken, red onions, and bell peppers in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
5. Before serving, garnish with chopped parsley.

Keywords: Dinner, Sheet Pan, Easy, Flavorful, Marinated

Spice Rack: Cumin, Paprika, Turmeric, Cinnamon, Garlic Powder, Cayenne Pepper

Save this Recipe

---

Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---