Sheet pan shawarma offers a simple way to enjoy flavorful, spiced chicken with colorful vegetables cooked on one tray. It uses ingredients like Greek yogurt, ground cumin, cardamom, turmeric, cinnamon, kosher salt, chicken breasts, olive oil, red onion, red bell peppers, and peppadew peppers.
The key to this dish is marinating the chicken in a blend of warm spices and yogurt, then roasting everything with tahini sauce made from tahini, garlic, olive oil, lemon juice, and salt. This method saves time and effort while delivering authentic shawarma flavors without a grill or rotisserie.
You can serve this meal with warmed pita breads, diced cucumber, sliced tomato, and fresh parsley for a complete shawarma experience. It’s a practical, tasty dinner option bringing Middle Eastern flavors to the kitchen.
What Is Sheet Pan Shawarma?
This is a simplified way to make traditional shawarma at home using a single baking sheet. It combines marinated meat and vegetables cooked together in the oven.
This method saves time and effort. Instead of grilling or stacking meat on a spit, you spread everything on one pan.
The meat, usually chicken, beef, or lamb, gets tossed with shawarma spices. Typical spices include cumin, paprika, garlic, and turmeric.
Vegetables like onions, bell peppers, and tomatoes often accompany the meat. Roasting them together allows flavors to blend nicely.
The key benefits are convenience and minimal cleanup. It delivers a flavorful meal without needing special equipment.
This shawarma keeps the spirit of Middle Eastern street food while adapting to busy kitchens. It suits those who want tasty results with a hands-off approach.
Ingredients
- 2 lb. of boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup of plain Greek yogurt
- 2 tsp of ground cumin
- 1 tsp of ground cardamom
- 2 tsp of ground turmeric
- 2 tsp of ground cinnamon
- 2 tsp of kosher salt
- 2 tbsp of olive oil
- 2 large red bell peppers, cut into ½-inch thin strips
- 1 red onion, cut into ½-inch thick slices
- ½ cup peppadew peppers, drained
Tahini Sauce:
- 1 cup of tahini
- 4 garlic cloves, minced
- ⅓ cup of olive oil
- ½ cup of fresh lemon juice
- ½ tsp of kosher salt
For serving (optional):
- 4 to 8 warmed pita breads
- ½ cucumber, diced
- 1 Roma tomato, sliced
- Minced fresh flat-leaf parsley
How to Make Sheet Pan Shawarma
- First, heat the oven to 350°F and place a rack in the middle. While the oven warms up, mix yogurt, cumin, cardamom, turmeric, cinnamon, and salt in a big bowl. Then, add the chicken to the bowl and stir until every piece is covered with the spices.
- Next, spread a tablespoon of olive oil on a large rimmed baking sheet. Arrange the chicken, sliced onions, bell peppers, and peppadews on the sheet. Another tablespoon of olive oil goes over everything before placing the pan in the oven. Bake it for about 20 minutes until the chicken is done and the vegetables are soft.
- While the chicken cooks, make the tahini sauce. In a medium bowl, whisk tahini, garlic, olive oil, lemon juice, salt, and some water together. The sauce might look a bit separated at first, but keep whisking until it is smooth and creamy.
- Once the chicken and veggies are ready, pile them onto warm pita bread. Adding cucumbers, tomatoes, tahini sauce, and parsley on top finishes the dish. This method keeps things simple and quick, perfect for a tasty meal with little fuss.
Nutritional Benefits
| Nutrient | Amount per serving |
|---|---|
| Calories | 613 |
| Protein | 58g |
| Fiber | 4g |
| Carbohydrates | 46g |
| Fat | 24g |
| Cholesterol | 135mg |
| Sugar | 5g |
Serving Suggestions
Pairing with Sides
Crisp salads like tabbouleh or a simple cucumber and tomato salad refresh the palate. Roasted vegetables or warm pita bread work well to soak up juices. For a heartier option, serve with fluffy couscous or rice pilaf, which adds substance without overpowering the shawarma’s flavor.
Pick sides with bright, acidic notes to cut through the richness. Lemon wedges and pickled vegetables, such as turnips or cucumbers, provide a sharp contrast. Roasted chickpeas or hummus offer creamy protein complements. These choices add variety and keep the meal balanced.
Homemade Sauces
Yogurt-based sauces enhance shawarma’s spices with coolness. A garlic yogurt sauce with lemon juice and fresh herbs like mint or parsley adds brightness. Tahini sauce, made from sesame paste, lemon, and garlic, gives a nutty, creamy texture that pairs perfectly.
For a bit of heat, a harissa or spicy chili sauce brings depth. Combining sauces, such as mixing tahini with yogurt or adding garlic to tahini, creates complex layers. Encourage using fresh ingredients for the best flavor and adjusting seasoning to personal taste.
Storage Tips
You should let the dish cool to room temperature before storing. Placing hot food directly into the fridge can cause moisture buildup, which affects texture and flavor.
Use an airtight container or wrap the shawarma tightly with plastic wrap or aluminum foil. This prevents the meat and vegetables from drying out or absorbing other fridge odors.
The shawarma stays fresh for 3 to 4 days in the refrigerator. It’s best to eat it within this timeframe to enjoy optimal taste and safety.
For longer storage, you can freeze the shawarma in a freezer-safe container or bag. Label it with the date and use it within 2 to 3 months for best quality.
When reheating, thaw frozen shawarma overnight in the fridge. Reheat in the oven or on the stovetop to keep the meat juicy and flavorful. Avoid microwaving for too long, as it can make the texture rubbery.
Common Mistakes and How to Avoid Them
One common mistake is overcrowding the sheet pan. When ingredients are too close, steaming them instead of roasting leads to soggy shawarma. To avoid this, spread the meat and vegetables evenly in a single layer.
Another error is under-seasoning. Shawarma relies on bold spices like cumin, paprika, and garlic. Skipping or skimping on these seasonings results in bland flavors. You should generously coat the meat before cooking.
People often use the wrong cut of meat. Tough cuts can become dry or chewy. Choosing tender cuts like chicken thighs or thinly sliced beef improves texture and tenderness.
Cooking at too low a temperature leads to a lack of crispness. This dish benefits from high heat (around 350°F-400°F) to develop charred edges and caramelization. Lower temperatures reduce this effect.
Failing to flip the meat can cause uneven cooking. Turning the pieces halfway through roasting ensures balanced browning on all sides.
Conclusion
Sheet pan shawarma offers a simple way to enjoy bold Middle Eastern flavors without spending hours in the kitchen. It lets anyone create a tasty, balanced meal quickly, using just one pan for easy cleanup.
The recipe is flexible. You can swap proteins, adjust spices, or add vegetables to suit their tastes and dietary needs.
With a straightforward method and fresh ingredients, sheet pan shawarma fits well into busy schedules. It’s a practical choice for those who want flavorful meals without complexity.
By the way, need a dessert? I recommend pistachio baklava cheesecake!
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