Chicken Shawarma Sheet-Pan Dinner
- ⏱ 25 hours
- Medium
- Serves 6
- 👥 2-cook recipe
Spiced chicken thighs roast with onion, chickpeas, and peppers, then are served with rice, yogurt-tahini sauce, herbs, and lemon.
Adapted from Serious Eats.
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This recipe, inside the app
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Chicken Shawarma Sh...
0/0
COOK 1COOK 2
1Mise en place
2Mince the garlic
Mince the garlic
3Plate and serve
+ 20 more steps in the app
Chicken Shawarma Sh...
0/0
COOK 2COOK 1
1Mise en place
Prep 6 bone-in: patted dry
2Mince the garlic
3Plate and serve
+ 20 more steps in the app
Ingredients
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp freshly ground black pepper
- 3/4 tsp ground cardamom
- 3/4 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 11 tbsp extra-virgin olive oil
- 2 lemons (zested and juiced; cut into wedges for serving)
- 3 1/2 tsp Diamond Crystal kosher salt
- 3 garlic cloves (minced)
- 6 bone-in, skin-on chicken thighs (patted dry)
- 1 red onion (cut into 1-inch-thick wedges)
- 1 can chickpeas (drained and rinsed)
- 1/2 cup full-fat strained Greek-style yogurt
- 1/4 cup tahini
- 1 tbsp honey
- 2 red bell peppers (sliced 1/4-inch thick)
- Halal cart-style yellow rice or plain rice, to taste
- fresh tender herbs such as flat-leaf parsley, mint, and/or cilantro, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 1
- Prep 6 bone-in: patted dry
2. Mince the garlic COOK 2
- Mince the garlic
3. Prepare the chicken COOK 1
- Pat the chicken thighs dry
4. Prepare the lemons COOK 2
- Grate the lemon zest and juice the lemons, reserving wedges for serving
5. Make the spice mixture COOK 1
- In a small bowl, whisk together the coriander, cumin, paprika, black pepper, cardamom, turmeric, and cinnamon
- Set the spice mixture aside
6. Make the vegetables COOK 2
- Cut the red onion into 1-inch-thick wedges
- Drain and rinse the chickpeas
- Slice the red bell peppers 1/4-inch thick
7. Marinate the chicken COOK 1
- In a large bowl, whisk together 6 tablespoons oil, 2 tablespoons lemon juice, 2 teaspoons kosher salt, half the garlic, and 2 tablespoons reserved spice mixture
- Add the chicken and toss until evenly coated
- Cover and let stand at room temperature for 30 minutes or refrigerate for up to 24 hours
8. Prepare the oven COOK 1
- Adjust the oven racks to the upper and lower-middle positions and preheat the oven to 475°F (245°C)
🤝 Cook 2 hands over the lemons.
9. Season the vegetables COOK 2
- In a large bowl, combine the onion, chickpeas, 2 tablespoons oil, 1/2 teaspoon kosher salt, and 1 tablespoon reserved spice mixture and toss until evenly coated, Do not wash the bowl
🤝 Cook 1 hands over the spice mixture.
10. Make yogurt sauce COOK 2
- In a medium bowl, whisk together the yogurt, tahini, honey, 2 tablespoons oil, remaining garlic, 1 teaspoon spice mixture, 1/2 teaspoon salt, remaining 3 tablespoons lemon juice, and lemon zest
- Whisk in enough water to reach pourable consistency, set aside
11. Season the peppers COOK 2
- In the reserved large bowl, toss the bell peppers with the remaining 1 tablespoon oil, 1 teaspoon spice mixture, and 1/2 teaspoon kosher salt
12. Arrange the chicken COOK 1
- On a rimmed baking sheet, arrange the chicken skin-sides up, leaving the edges of the baking sheet empty
🤝 Cook 2 hands the rimmed baking sheet to Cook 1.
13. Roast chicken vegetables COOK 1
- Arrange the onion and chickpeas evenly around the chicken
- Roast on the lower rack until the chicken and onion are starting to brown, about 18 minutes
14. Finish roasting COOK 2
- Working quickly, remove the baking sheet from the oven, flip the onions, and arrange the bell peppers around the chicken
- Transfer the baking sheet to the upper rack and roast until the vegetables are browned, the chickpeas are crisp, and the chicken registers 175 to 185°F (79 to 85°C), 15 to 20 minutes
15. Plate and serve BOTH
- Divide the rice evenly among 4 to 6 bowls and top with the chicken and vegetables, along with any accumulated drippings
- Drizzle with the yogurt mixture, top with the herbs and additional black pepper, and serve with lemon wedges
🤝 Cook 1 hands over chicken vegetables.
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