Sheet-Pan Chicken Shawarma with Peppers & Onions

Named for the turning spit of Middle Eastern street stalls, shawarma is all about bold spices and juicy meat. Here, bone-in chicken thighs roast on one pan with peppers, onions, and a lemony cumin-paprika rub.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 520 cal
• 38g protein
• 14g carbs
• 34g fat
• 4g fiber

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Ingredients

• 2.5 lb bone-in skin-on chicken thighs
• 2 red bell peppers, sliced
• 1 large yellow onion, sliced
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh cilantro or parsley

Instructions

1. 1Preheat oven to 425°F and line a large rimmed sheet pan with parchment or lightly oil it. Pat chicken thighs dry.
2. 2In a large bowl whisk together olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, and black pepper to form a thick spice paste.
3. 3Add chicken thighs and toss thoroughly so every surface is coated. Let sit 10 minutes while you prep vegetables (or up to overnight in the fridge).
4. 4Toss sliced peppers and onion with remaining olive oil, salt, and pepper. Spread vegetables in an even layer on the sheet pan, then nestle chicken thighs skin-side up among them.
5. 5Roast 35–40 minutes until chicken skin is deep golden and crisp, internal temperature reaches 175°F at the thickest part, and vegetables are caramelized at the edges.
6. 6While chicken roasts, stir remaining lemon juice into the Greek yogurt with salt to make a quick sauce; refrigerate until serving.
7. 7Remove pan from oven and let chicken rest 5 minutes. Optionally broil on high for 1–2 minutes at the end for extra-crispy skin, watching closely.
8. 8Serve chicken and roasted vegetables with dollops of lemon yogurt and a generous sprinkle of chopped cilantro or parsley. Great over rice, in pita, or on its own.