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”
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!