Chicken Shawarma is one of the most flavorful meals you'll ever have. It's a flavor explosion in your mouth, and lucky for you, it's mega easy to re-create at home!

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I know, I know, it's a lot of spices. But if you're a person committed to flavor, like me, you probably already have most of these.

I am lucky to live in an area that has a lot of middle eastern options. My favorite for Shawarma is Mamouns, in New Haven, CT. It's a little whole in the wall place that cranks out cheap and delicious pita sandwiches. Their lamb is out of this world! I would eat there every day if I could, but until then, this recipe will hold me over!

I have become a big fan of sheet pan meals. I love using salmon, sausage, and shrimp. Chicken breast can be tricky though. I really don't like dry chicken. In the summer, I figured out that the secret to good grilled chicken breast is to cut it thin, use olive oil, and then a dry rub. Cook it hot and fast. So, why not use this for oven cooking too?

I marinated this with olive oil and spices, then cooked at 450° for 20 minutes and it was perfect. 

 

My favorite way to have this at home is with some rice and a chopped salad. It's PERFECTTTTT for lunch prep and keeps great for days in the refrigerator. And lets not forget the garlicy white sauce. More traditionally made with mayo and garlic, I'm really into this sour cream version that you can drizzle on. You can also get some pitas and make yourself a sandwich. I would use lettuce, chopped cucumber, onion, and tomato. Top it with white sauce, hummus, or some tahini. 

Yield: 4

Sheet Pan Chicken Shawarma

Quick and easy week night dinner. This Chicken Shawarma is packed full of flavor and moist.

prep time: 10 Mcook time: 20 Mtotal time: 30 M

ingredients:

Chicken Shawarma

• 1 lb chicken breast, cut into 1" cubes
• 2 red or yellow pepper, chopped in 1" pieces (or veggies of choice)
• 2-3 TB olive oil
• 2 tsp cumin
• 2 tsp paprika ( I used one regular and one smoked)
• 1 tsp coriander
• 1 tsp kosher salt (not the same as regular salt, for table salt use 3/4 tsp)
• 1 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp all spice
• 1/2 tsp fresh cracked black pepper
• 1 dash of cinnamon

Garlicy White Sauce

• 1/2 C sour cream
• 1 TB fresh dill
• 3 cloves fresh garlic, minced or very finely crated. (like a paste)
• 2 TB lemon juice
• 1 TB tahini
• salt and pepper to taste
• water to reach desired thickness. add 1 TB at a time

instructions:

How to cook Sheet Pan Chicken Shawarma

Chicken Shawarma

1. In a large bowl, mix everything but the first two ingredients together
2. Once incorporated, add the chicken and peppers. Marinade for at least one hour
3. Pre-heat oven to 450°
4. Spread out on a sheet pan and bake for 20 minutes

Garlicy White Sauce

1. Mix all together. Let sit while the shawarma is marinating or cooking. This will help the garlic infuse into the sauce
2. Thin with water to reach desired consistency. I like to be able to drizzle it from a spoon

Calories
226

Fat (grams)
11

Protein (grams)
14

All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.

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This Middle-Eastern Chicken and Chickpea Stew is SO easy to make! Another of my favorites, a One-Pot Meal! I love simple dishes that are packed with a lot of flavor. This one uses everyday items and creates a beautiful combination of flavors by pairing it with just the right spices. This took about 5 minutes to prepare and 20 minutes of cooking. You can enjoy a big bowl of this by itself or with a side of Mujadara, which is a Middle-Eastern rice and lentil dish.

Middle Eastern Chicken and Chickpea Stew (pressure cooker)

serves 3-4 with a side

• 4 chicken thighs
• 2 TB extra virgin olive oil
• 2 cloves of garlic, chopped
• 1 can of garbanzo beans/chickpeas, drained and rinsed
• 1/2 onion, diced
• 1 can of diced tomatoes
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp turmeric
• juice from 1/2 lemon
• fresh chopped parsley
• 1/2 C water
• 1 TB cornstarch
• salt and pepper to taste

Directions

Set your pressure cooker to sauté and add your E.V.O.O. While the oil is heating, season your chicken thighs with salt and pepper. Place the chicken in the pressure cooker and place onions on top. Let the chicken brown for a few minutes. (I usually chop my garlic while I'm waiting.) Flip the chicken, then add your chickpeas, diced tomatoes, 1/2 C of water, garlic, cumin, paprika, and turmeric. Cover and set timer for 16 minutes. 

When your timer goes off, allow for 5 minutes of NPR, Uncover and set to sauté. In a small bowl, mix the corn starch with a little liquid from the stew. Whisk until you have a smooth mixture. Stir in a little more liquid and then add back into the stew. Add your lemon juice, stir, and allow soup to simmer for 1-2 minutes. This will thicken things up. Season with salt and pepper to taste. Serve with fresh parsley. 

Serves 2-3 as an entrée for 4 with a side.

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I remember the first time I had Mujadara. I was at my favorite Middle Eastern restaurant Mamoun's with my friend T, who was in town visiting. She had this dish back home and suggested we order it. When it arrived all I could smell was perfectly fried onion and garlic. (Only my favorite savory combination.)

I've since had it at several other restaurants but nothing has come close. I found a recipe online that I had been making on the stove top. It's great, but now that I have my Instant Pot Pressure Cooker, I needed to try and convert it! This took minimal time to prepare and was so  tasty. I enjoyed this with some Middle Eastern Moroccan Stew, which you can also whip up in your pressure cooker before (or at the same time if you have two)!

A really important note about this recipe: Make sure your lentils have a similar cook time to the brown rice. Split lentils will not work and will end up being mush. I had some Black Beluga Lentils, but there are many other varieties that you can find at many stores My brown rice water ratio is 1:1 and for whole lentils is 1:2.


First I started by sautéing some onion, lots of onion! I heated up about 1/3C of Extra Virgin Olive Oil and sautéed the onions for about 13 minutes. The trick is, you really need to brown these to get the flavor out. When they start to caramelize is when the magic happens. When they are done, add your garlic and keep frying for a few more minutes. Then move all of your onion-y goodness to a bowl to put back in later.

I took my rinsed lentils and rice and put them in my pressure cooker with a little more EVOO. Stir-fry for a few minutes to get some of that moisture out. Add your water or stock and a little Salt and Pepper. Cook for 15 minutes on Manual and allow for 5 minutes of NPR, then switch to Quick Release. This keeps your brown rice a little nutty and not over cooked.

This is what it will look like when you're done. Set to Saute, add your onion and garlic mixture back in and stir. Just a minute or two should get rid of an extra moisture. Add salt and pepper to taste. Top with fresh Parsley and Enjoy!

Mujadara (pressure cooker)

serves 4 as a side dish

• 1 C brown rice
• 1/2 C whole lentils (a variety that takes about 40 minutes to cook)
• 2 C water or stock (scant if a lot of moisture is left in your rinsed rice and lentils)
• 1 large onion, sliced thin 
• 3 cloves of garlic
• 1/3 C plus 1 TB Extra Virgin Olive Oil
• Salt and Pepper to taste
• fresh parsley for serving

Directions

set your pressure cooker to sauté and add 1/3C EVOO. When oil is hot, add your sliced onions and some salt and pepper. Sauté between 10-15 minutes. This will depend on how hot your pressure cooker gets and how thin you sliced your onions. When they are well browned, add your garlic and sauté for a few more minutes. Remove and keep in a bowl to add back in later.

Rinse your lentils and rice in a fine mesh strainer. I like to dab mine with a towel or paper towel to get out some more of the moisture. Add 1TB of EVOO to your pressure cooker (still on sauté) and stir-fry for a few more minutes to get some moisture out. Add your water or stock, lock your lid in place, and set to manual for 15 minutes. When your timer goes off, allow for 5 minutes of NPR, then quick release. 

Add back in your onion and garlic mixture and season with Salt and Pepper to taste. I serve this topped with fresh parsley and sometimes a squeeze of lemon.

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