Sheet-Pan Chicken Shawarma Bowls

Illustrated cover for Sheet-Pan Chicken Shawarma Bowls
Prep:20 minCook:30 minServings:3

Shawarma-spiced chicken thighs roasted on a single sheet pan with red onion and bell pepper, served over rice with a fresh tomato-cucumber salad, garlic-yogurt sauce, and a squeeze of lemon.

  • 1¼ lb boneless skinless chicken thighs
  • 3 tbsp olive oil — divided
  • 2 tsp ground cumin
  • 1½ tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp ground cinnamon
  • salt — divided
  • black pepper — divided
  • 1 red onion — cut into wedges
  • 1 bell pepper — sliced
  • 1 cup long-grain white rice
  • 2 Roma tomatoes — diced
  • 1 cucumber — diced
  • ¾ cup plain whole-milk yogurt
  • 1 garlic clove — grated
  • 1 lemon

Prep Tips

Directions

  1. Start the rice Rinse 1 cup long-grain white rice under cold water until it runs mostly clear, then cook it in your rice maker or a covered pot with about 1.75 cups water and a pinch of salt until tender, 15 to 18 minutes. Fluff and keep covered.

  2. Season the chicken Heat the oven to 425°F. In a large bowl, stir together 3 tbsp olive oil (reserve about 1 tablespoon for the vegetables), 2 tsp ground cumin, 1½ tsp ground coriander, 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp ground cinnamon, and a generous pinch each of salt and black pepper. Add 1¼ lb boneless skinless chicken thighs and toss to coat well.

  3. Load the sheet pan Spread the chicken on one side of a sheet pan. Scatter 1 red onion, cut into wedges, and 1 bell pepper, sliced, on the other side; drizzle the vegetables with the reserved 3 tbsp olive oil and season with a pinch of salt and black pepper. Toss the vegetables lightly right on the pan.

  4. Roast until done Roast for 22 to 28 minutes, tossing the vegetables once halfway, until the chicken is cooked through (165°F internal) and the edges are browned. Let the chicken rest a few minutes, then slice into strips.

  5. Make the salad and sauce While the pan roasts, toss 2 Roma tomatoes, diced, and 1 cucumber, diced, with a pinch of salt and a squeeze from 1 lemon. In a small bowl, stir ¾ cup plain whole-milk yogurt with 1 garlic clove, grated, another squeeze of lemon, and a pinch of salt.

  6. Build the bowls Divide the rice among bowls. Top with the sliced chicken and roasted vegetables, the tomato-cucumber salad, and a spoonful of the garlic-yogurt sauce. Finish with a squeeze from the remaining 1 lemon and taste for salt and pepper.