Looking for a dinner that’s bold, beautiful, and barely makes a mess? This Sheet Pan Shawarma Bake is here to save your weeknight or light Shabbat dinner. Juicy chicken thighs get tossed with shawarma spice, silan (date syrup), lemon, and roasted alongside onions, grape tomatoes, and chickpeas until everything is golden, caramelized, and bursting with flavor.
It’s a nod to the classic shawarma flavors we all crave, but without the fuss of a spit or skillet. Just one pan, one oven, and one seriously satisfying meal./-
Sheet Pan Shawarma Bake
6-8 boneless skinless chicken thighs
1 red onion, thinly sliced
1 can chickpeas, rinsed and drained
1 pint grape tomatoes
1 heaping tbsp shawarma spice
zest and juice of 1/2 lemon
2 tbsp extra virgin olive oil
1-2 tbsp silan (depending how sweet you like it)
kosher salt, to taste
Method:
Preheat oven to 425 degrees. Spread the chicken out on a baking sheet. Top with onions, chickpeas and grape tomatoes. Season with shawarma spice, lemon, oil, silan and salt. Using your hands, gently toss the toppings with the spices and spread over the chicken. Bake for 25-35 minutes, until chicken is cooked through and the vegetables are caramelized.
Related Recipes:
shawarma soup
smashed shawarma pita
grilled chicken shawarma salad