Middle Eastern · main

Crispy Sheet-Pan Chicken Shawarma Bowls

Crispy Sheet-Pan Chicken Shawarma Bowls reads citrus 5.8, sourness 5.2 and richness 5.0 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 44 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.6 / 10
• Sweet & Fruity — 5.7 / 10
• Sour & Bright — 7.4 / 10
• Bitter & Earthy — 3.3 / 10
• Rich & Fat — 5.3 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Citrus 5.8 · Sourness 5.2 · Richness 5.0 · Fruity 4.8 · Salinity 4.1 · Allium 3.8 · Umami 3.5 · Sweetness 3.2 · Smoke 2.7 · Earthy 2.5 · Warm Spice 2.3 · Herbaceous 2.1 · Funk & Ferment 1.5 · Bitterness 1.5 · Floral 1.4 · Nutty 1.1

What's in it (16)

• boneless chicken — 680 g
• olive oil — 41 g
• garlic — 12 g
• cumin — 15 g
• smoked paprika — 10 g
• coriander — 1 g
• turmeric — 3 g
• cinnamon — 1 g
• salt — 7 g
• red onion — 110 g
• red bell pepper — 100 g
• white rice — 355 g
• english cucumber — 200 g
• roma tomatoes — 240 g
• nonfat plain yogurt — 177 g
• lemon — 65 g

Time & effort: about 44 min (34 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 131.3 kcal, 12.4 g protein, 1.5 g fat, 17.3 g carbs

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

How it's cooked (6 steps)

1. Preheat the oven to 425°F. In a large bowl, toss the chicken with 2 tablespoons of the olive oil, half the garlic, and all the cumin, smoked paprika, coriander, turmeric, cinnamon, and 1 teaspoon of the salt. Let it marinate at room temperature while you prep the vegetables, about 10 minutes.
2. Add the sliced red onion and the bell pepper strips to the marinated chicken; toss well to coat, then spread everything in a single layer on a rimmed sheet pan.
3. Roast until the chicken is deeply browned at the edges and reaches 165°F on an instant-read thermometer, and the onions and peppers are charred in spots, 20 to 22 minutes, stirring once halfway through.
4. While the chicken roasts, stir together the diced red onion, cucumber, tomatoes, the remaining 1 tablespoon olive oil, half the lemon juice, and 1/4 teaspoon salt in a medium bowl to make a quick salad; set aside.
5. Also while the chicken roasts, whisk together the yogurt, the remaining garlic, the remaining lemon juice, and a pinch of salt in a small bowl, thinning with a teaspoon or two of water until it's drizzle-able.
6. Divide the warm rice among four bowls, top each with the roasted chicken, onions, and peppers, spoon the tomato-cucumber salad alongside, and finish with a generous drizzle of the garlic-yogurt sauce.

Dishes with a similar flavor shape

• Chicken Shawarma Rice Bowls with Garlic Sauce — Middle Eastern
• Chicken Shawarma Grain Bowls with Pickled Onions — Middle Eastern
• Crispy Chickpea and Halloumi Bowls — Greek
• Cazón en Adobo — Spanish · Andalusia
• Chicken Shawarma Pita Wraps — Middle Eastern

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

See how this dish fits your palate — take the short taste test →

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