Ingredients
Equipment
Method
Prepare the Shawarma Spice Mix
- In a small bowl, combine 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon ground turmeric, 1 teaspoon ground paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, salt, and black pepper. Mix well to create your signature shawarma blend.
Toss the Chicken Thighs
- Place the chicken thighs in a large mixing bowl. Drizzle with 2 tablespoons olive oil, then sprinkle the shawarma spice mix over the chicken. Toss to coat each piece evenly in the fragrant spice blend. Let it sit for 10 minutes if you have the time to help the flavors penetrate.
Prep the Vegetables
- While the chicken marinates, slice 1 red bell pepper, 1 yellow bell pepper, and 1 red onion. Halve 1 cup cherry tomatoes. These will roast alongside the chicken, absorbing those delicious spices.
Arrange Everything on the Sheet Pan
- Spread the seasoned chicken thighs evenly on one side of your sheet pan. On the other side, arrange the sliced bell peppers, onions, and cherry tomatoes in an even layer. Drizzle the veggies with a little olive oil and sprinkle with salt and pepper.
Roast to Perfection
- Preheat your oven to 425°F (220°C). Roast the chicken and vegetables for 25-30 minutes, turning the veggies halfway through, until the chicken is cooked through and veggies are tender and slightly caramelized.
Assemble the Bowls
- Spoon cooked quinoa or rice into bowls. Top with roasted chicken and vegetables. Garnish generously with chopped fresh parsley and serve with lemon wedges to squeeze over the top for a fresh zing.
Notes
- For a milder dish, reduce or omit the cayenne pepper.
- Use chicken breasts if preferred, but watch cooking time to avoid drying out.
- Leftovers keep well refrigerated for up to 3 days; reheat gently to maintain texture.
- Try serving with tahini or garlic yogurt sauce for added creaminess.
- Substitute bell peppers and tomatoes with zucchini and carrots for a nightshade-free version.