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Oven Roasted Chicken and Vegetable Shawarma

Grain free shawarma with vegetables on a white serving platter.
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5 from 1 review

This gorgeous sheet pan spiced chicken and vegetable dish is guaranteed to impress everyone with bold and bright flavors and a variety of textures.

Ingredients

Scale
  • 1/3 cup lemon juice, about 2 lemons
  • 1/2 cup olive oil
  • 6 cloves garlic, peeled and minced
  • 1 teaspoon sea salt 
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon turmeric
  • A pinch ground cinnamon
  • Crushed red pepper, to taste
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 2 small red onions, peeled and quartered or 1 large cut into 8ths
  • 4 cups small cauliflower florets
  • 2 cups sweet potatoes, cut into 1/2 inch cubes
  • 1 ½ cups carrots, cut into 1/2 inch chunks
  • Yogurt Tahini Sauce

Garnishes (optional)

  • chopped fresh cilantro
  • Kalamata olives
  • roasted red peppers
  • chopped cucumber
  • chopped tomato
  • lettuce or arugula

Instructions

  1. Prepare the marinade. Combine the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and crushed red pepper in a medium bowl large enough to hold the chicken. Whisk to combine.
  2. Save some of the marinade for the vegetables. Whisk again to evenly combine, then pour out 1/2 cup of the marinade into a jar to save for the vegetables. Cover and store in the refrigerator. 
  3. Cut the chicken thighs in half. Add to the bowl with the marinade and toss well to coat. Cover and store in the refrigerator for 1-12 hours.
  4. When ready to cook, preheat the oven to 425°. Line 2 sheet pans with parchment paper.
  5. Prepare the vegetables. Cut the vegetables and place into a medium bowl. Add the reserved ½ cup of marinade and toss well to coat. Pour into a baking sheet. Put into the oven and roast for 40 minutes tossing after 20 minutes to brown evenly.
  6. Roast the chicken. Remove marinating chicken from the refrigerator. Add onion chunks to the marinade and mix to coat. Remove the chicken and onions from the marinade and place onto a second sheet pan. Leave space between the chicken so they brown well. Pour any extra marinade over the chicken. Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. It’s’ not necessary to turn it.
  7. Make the sauce. While everything is cooking, make your Yogurt Tahini Sauce. The sauce can be made up to 3 days ahead.
  8. Remove from the oven and combine. Mix the chicken and vegetables together. Serve from the baking sheet or transfer to a platter.
  9. Serve: Scatter cilantro over the top. You can either drizzle the Yogurt Tahini Sauce on top or serve it on the side for people to enjoy as they choose.
  10. Garnish with kalamata olives, roasted red peppers, chopped cucumbers and tomatoes and optional flour wraps or pita bread on the side. It’s also good with rice or quinoa.

Equipment

Notes

If you have a large pan you can use one pan, but I use 2 rimmed baking sheets.

Time listed above does not include marinating.

Nutrition information includes the Yogurt Tahini Dressing.

Find it online: https://eatwellenjoylife.com/oven-roasted-chicken-and-vegetable-shawarma/