Middle Eastern · main

Chicken Shawarma Sheet Pan Dinner

Chicken Shawarma Sheet Pan Dinner reads citrus 5.3, richness 5.0 and sourness 4.7 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 46 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.6 / 10
• Sweet & Fruity — 3.5 / 10
• Sour & Bright — 6.7 / 10
• Bitter & Earthy — 3.4 / 10
• Rich & Fat — 5.4 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Citrus 5.3 · Richness 5.0 · Sourness 4.7 · Salinity 4.1 · Allium 3.7 · Umami 3.4 · Warm Spice 2.9 · Sweetness 2.9 · Smoke 2.8 · Herbaceous 2.8 · Earthy 2.7 · Heat 2.5 · Fruity 1.9 · Funk & Ferment 1.9 · Bitterness 1.6 · Nutty 1.3 · Floral 1.2

What's in it (16)

• olive oil — 54 g
• lemon juice — 44 g
• garlic — 18 g
• cumin — 30 g
• coriander — 4 g
• smoked paprika — 15 g
• turmeric — 5 g
• cinnamon — 3 g
• cayenne pepper — 1 g
• salt — 7 g
• black pepper — 3 g
• boneless chicken — 794 g
• red onion — 110 g
• red bell peppers — 200 g
• plain yogurt — 237 g
• parsley — 7 g

Time & effort: about 46 min (21 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 105.8 kcal, 17.2 g protein, 2.2 g fat, 4.9 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a large bowl, whisk 3 tablespoons of the olive oil, 2 tablespoons of the lemon juice, four of the minced garlic cloves, the cumin, coriander, paprika, turmeric, cinnamon, cayenne, 1 teaspoon of the salt, and the black pepper into a smooth, deep-red marinade.
2. Add the chicken to the marinade and toss to coat every piece; let stand at room temperature for 20 minutes (or cover and refrigerate up to 8 hours) while you prep the vegetables.
3. Heat the oven to 425°F with a rack in the upper third. On a large rimmed sheet pan, toss the onion and bell peppers with the remaining 1 tablespoon olive oil and 1/2 teaspoon salt.
4. Push the vegetables to the edges of the pan and spread the marinated chicken in a single layer down the center, so nothing steams.
5. Roast until an instant-read thermometer inserted into a thick piece of chicken reads 165°F and the vegetables are tender with charred edges, 20 to 22 minutes.
6. While the sheet pan roasts, stir the yogurt with the remaining minced garlic, the remaining 1 tablespoon lemon juice, and a pinch of salt to make the sauce; set it aside to let the garlic mellow.
7. Pull the pan from the oven and let the chicken and vegetables rest right on the tray for 5 minutes so the juices redistribute.
8. Toss everything together directly on the sheet pan, taste and adjust salt, then scatter with the parsley and serve hot with the yogurt sauce spooned over or passed alongside.

Dishes with a similar flavor shape

• Ground Chicken Shawarma Lettuce Wraps — Middle Eastern
• Chicken Shawarma Quesadillas — Middle Eastern
• Black Bean Soup with Lime Crema — Mexican
• Grilled Chicken Shawarma Skewers — Middle Eastern
• Coyote Quesadilla — Tex-Mex

Keep reading: what citrus, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.