Chicken Shawarma Sheet Pan Dinner
This chicken shawarma sheet pan dinner only takes 10 minutes of hands on time! It's full of savory spices, chicken breast, bell peppers, onions, and lemon. This is a go-to supper in our house when we're pressed for time and craving something light and fresh!
Ingredients
Shawarma
- 1 bell pepper (any color)
- 1 yellow onion
- 2 small boneless skinless chicken breast
- 1 tsp salt (I like sea salt)
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp ground cardamom
- 1/4 tsp ground coriander
- 1 cup plain, unsweetened yogurt
- 2 tsp lemon juice
Optional - Sauce for Serving
- 2 garlic cloves, minced
- 1 Tbsp lemon juice
- 1/3 cup plain, unsweetened yogurt
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper.
- In a bowl, combine lemon juice, yogurt, coriander, cardamom, smoked paprika, cumin, garlic powder, salt, and pepper. Stir to combine.
- Cut chicken breast into chunks and add into yogurt mix. Stir to coat all pieces completely in the mixture. Set aside.
- Cut onion and pepper into strips and place on the parchment-lined sheet pan.
- Season onions and peppers with a little salt and pepper to taste (about 1/4 tsp each - not included in ingredients list). Toss to evenly coat.
- Add yogurt covered chicken to the pan and ensure everything is spread out and not piled in one place.
- Bake for 25 minutes or until chicken is fully cooked.
- Serve with warm naan or pita bread and enjoy!
- Optional but Highly Recommend: If you'd like to make a zesty sauce for serving, add sauce ingredients (yogurt, lemon juice, minced garlic cloves) to a small mixing bowl. Stir to combine.