Empty My Fridge
Sheet Pan Shawarma
Ingredients
- Chicken thigh · boneless skinless thinly sliced2 lb
- Olive oil2 tbsp
- Lemon2 tbsp
- Garlic · minced4
- Paprika1 tsp
- Salt¾ tsp
- Cardamom½ tsp
- Cumin½ tsp
- Cinnamon¼ tsp
- Chili flake · crushed¼ tsp
- Red onion · chopped1
- Carrot · chopped4
- Bell pepper · chopped1
- Toum · for serving
- Arabic-style pita · for serving
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Pat the chicken dry with paper towels. In a large bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 4 minced garlic cloves, 1 teaspoon paprika, 3/4 teaspoon salt, 1/2 teaspoon cardamom, 1/2 teaspoon cumin, 1/4 teaspoon cinnamon and 1/4 teaspoon crushed red pepper. Add the 2 pounds sliced chicken thighs and toss gently to coat.
- Spread the chicken out on the prepared sheet pan. Arrange the chopped red onion, 4 chopped carrots and chopped green pepper around the chicken.
- Bake for 18 minutes, then broil on the top rack on high for 2 minutes.
- Serve with the toum and Arabic-style pita.
Summarized from Feelgoodfoodie's video. Watch it for the details.
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