Sheet Pan Schwarma

Sara Goldstein Sara Goldstein
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To be perfectly honest, it’s hard to make really good shawarma at home, since it’s impossible
to mimic the spit that’s used in restaurants. I’ve found that making your own schwarma blend
and cooking chicken thighs at a high heat for a short period of time is really your best bet
and oh, so delicious. Of course, you can serve yours in a classic pita with toppings, or try something new like this couscous bowl.

40m 2-4
Easy No Refined Sugar Meat

Contains: Gluten, Wheat

Directions

  1. Preheat the oven to 450 degrees Fahrenheit.

  2. Combine the olive oil, cumin, paprika, allspice, turmeric, salt, cinnamon, garlic, and olive oil in a bowl. Add the chicken and onions and toss to coat evenly.

  3. Spread in a single layer on a sheet pan, making sure the pieces are not overlapping. Bake until the chicken is cooked through and the onions are slightly caramelized, about 15 minutes. Serve in a bowl with instant couscous and Israeli salad or in a pita with hummus and desired toppings.

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