Sheet Pan Chicken Shawarma with Red Onions and Bell Peppers

Sheet Pan Chicken Shawarma with Red Onions and Bell Peppers is a delightful dish that brings together Middle Eastern flavors and vibrant vegetables. It’s a great choice for busy weeknights when you crave a flavorful dinner without a lengthy preparation. The marinated chicken, red onions, and bell peppers roast in the oven until tender and aromatic, offering versatility as it can be enjoyed on its own, with rice, or in wraps. The blend of spices in the marinade provides a fragrant and aromatic experience, appealing to anyone who appreciates a taste of the Middle East.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, thinly sliced
• 1/4 cup olive oil
• 1 Tbsp ground cumin
• 1 Tbsp paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/4 tsp black pepper
• 2 medium red onions, sliced
• 2 large bell peppers, sliced
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine olive oil, ground cumin, paprika, ground turmeric, ground cinnamon, cayenne pepper, salt, and black pepper.
3. Add the sliced chicken to the bowl and toss to coat evenly in the marinade.
4. Spread the marinated chicken, sliced red onions, and sliced bell peppers on a sheet pan in a single layer.
5. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Sprinkle chopped fresh parsley over the top as a garnish before serving.

Keywords: Healthy, Easy, Spices

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

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