Quick Sheet Pan Chicken Shawarma

This is one of those quick weeknight meals that really saves you. 

There are so many variations of this recipe, using all different spices.

The basic ingredients here are chicken and onions.   

Don't try and get all fancy by adding peppers or tomatoes.  Not necessary.   
I will allow poetic license when it comes to the spice blend.

I will not, however, allow using chicken breasts.   It's THIGH meat here, so it remains moist and juicy.

Here's how:  (feel free to use any spice combo you like)

Quick Sheet Pan Shawarma:

8 bonelss, skinless chicken THIGHS, cut into pieces

2 large yellow onions, cut into chunks

Spice Blend:

1 tsp garlic powder

1 tsp oregano

1 tablespoon cumin

1 tsp pimenton (smoked Spanish paprika)

1 tsp cinnamon

1 tsp allspice

kosher salt & pepper for the chicken

*(many recipes also use turmeric, coriander and onion powder!  but I did not have these)

Mix your cut up chicken and onions in a bowl and add in the spices.  Toss with a spoon so everything is coated.

Pour in about 4 tbsp of olive oil and mix.  

Pour everything out onto a parchment lined sheet pan.

Cook at 425F for 30 minutes.

Served over rice is great, sprinkled with cilantro, or stuff it in a pita and make a yogurt dill sauce!

SO GOOD.

You're welcome!