Sheet pan chicken shawarma

This is really good and super easy – makes me wonder why I don’t marinate chicken thighs more often. Feel free to throw in some green and red peppers at the end – they would compliment the onion nicely. Serve beside rice, or throw into a pita stuffed with hummus and tzatziki and some sliced cucumbers. The possibilities are endless!


1 kg chicken thighs (about 8-9)

1/4 cup olive oil

2 teaspoons cumin

2 teaspoons paprika

1 tsp sea salt

1/2 tsp turmeric

1/2 tsp allspice

4 garlic cloves (crushed and finely minced)

1 red onion finely sliced


Slice chicken thighs into strips (about 4-5 strips per thigh). Combine marinade ingredients in a bowl and stir well. Add chicken thigh slices and onion. Mix well to thoroughly incorporate.

Allow to marinate for 1 hour but up to 8 hours.

Preheat oven to 450F. Place marinated chicken and onion on two parchment-lined baking sheets. Cook for 20-25 minutes or until chicken is well browned with some burned bits in areas.

One response to “Sheet pan chicken shawarma”

  1. Chicken thighs…a miracle food I’d say! I would wrap this in pita slathered in hummus! Then I would put lots of spicy sauce on it and the miracle food would transform into heavenly food!


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