Description
Flavorful sheet pan chicken shawarma bowls featuring marinated chicken thighs roasted with colorful veggies, served over couscous or quinoa with hummus, feta, and fresh cilantro for a Middle Eastern-inspired meal.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 3 tablespoons olive oil, divided
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon ground cardamom
- 1 medium zucchini, diced
- 2 bell peppers (any color), diced
- 1 medium red onion, diced
- Garlic powder, for vegetables
- Sea salt, for vegetables
- 1 cup cooked couscous or quinoa, for serving
- 1 cup hummus, for serving
- 1/2 cup crumbled feta cheese, for serving
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- Prepare the chicken marinade: In a medium bowl, whisk together 2 tablespoons of olive oil, the lemon juice, minced garlic, 1/2 teaspoon sea salt, cumin, coriander, turmeric, smoked paprika, ginger, allspice, and black pepper (and cardamom if using).
- Add the bite-sized chicken pieces to the marinade and toss until thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow flavors to meld.
- Preheat your oven to 400°F (200°C).
- On a large sheet pan, toss the diced zucchini, bell peppers, and red onion with the remaining 1 tablespoon of olive oil, a pinch of sea salt, and a dash of garlic powder. Spread the vegetables in a single layer.
- Roast the vegetables in the preheated oven for 15 minutes.
- While the vegetables roast, heat a heavy-bottomed skillet (such as cast iron) over medium-high heat. Remove the chicken from the marinade and discard excess marinade. Sear the marinated chicken pieces for 2-3 minutes per side, until a light, golden crust forms.
- Remove the sheet pan from the oven and carefully add the seared chicken pieces among the roasted vegetables, ensuring everything remains in a single layer.
- Return the sheet pan to the oven and continue to roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender and slightly caramelized.
- To assemble the bowls, create a base of cooked couscous or quinoa in each serving bowl. Top generously with the roasted chicken and vegetables.
- Finish each bowl with a dollop of hummus, crumbled feta cheese, and a sprinkle of fresh chopped cilantro.
Notes
- Marinate the chicken overnight for the best flavor infusion.
- Use quinoa instead of couscous for a gluten-free option.
- Ensure chicken reaches an internal temperature of 165°F for safety.
- Adjust spices to taste; add cayenne for heat if desired.
- This recipe is versatile—substitute veggies like eggplant or cauliflower.