Real Food, Gluten-Free, Dairy-Free, IBD-AID (Phase II: omit cayenne pepper), Paleo, Whole30
I like chicken as a protein, but don’t love chicken unless it tastes like “something.” This is one of my favorite ways to eat chicken. It has a diverse mix of spices with just a hint of heat. I love this sheet pan chicken shawarma so much, I have to limit my intake because I could sit and pick at the whole pan. I don’t have that problem with any other kind of chicken. I hope you enjoy this recipe as much as I do.
THE SPICES
For this sheet pan chicken shawarma, I use coriander, cumin, paprika, oregano, cayenne, ginger, cinnamon, and allspice. I traditionally think of ginger, cinnamon, and allspice as spices for baking sweet cakes or bread. They work so well here, though. They mix with the more traditional savory spices to provide a diverse flavor profile. (Don’t forget, ginger is often used in savory dishes, so it’s more so the cinnamon and allspice that seem misplaced. Trust me, they’re not.)
Most traditional recipes for shawarma call for cardamom. I’m sure that it would mix well with these flavors. It’s just not a spice that I normally keep around the house, so I don’t worry about having it here.
THE PROCESS
I generally use chicken breasts for this recipe. I dry the chicken well with a paper towel and then cut the breasts into bite sized pieces. In a large bowl, I toss the chicken with the spices, sea salt, olive oil, and unsweetened coconut yogurt. (I have done this without the yogurt before. It makes the chicken a little drier on the surface, but it is still very good.) After tossing the chicken, I line a sheet pan with a piece of parchment paper and spread the chicken out into a single layer. You want every piece of chicken to be touching the pan.
I cook the chicken at 450 degrees. I generally do 7 minutes on the top rack and then move the pan to the bottom rack for another 7 minutes. I like the crisp crust that is formed by being on the bottom rack, but if left there too long that crust may begin to burn. After that, if there is a lot of juice on the pan, I drain it off and return the pan to the top rack. (I find that the easiest way to drain off liquid is to tip the pan to one corner and use a paper towel to soak up any runoff.) I use a “high” broiler for 2-3 minutes to help crisp the chicken a bit. Watch the chicken closely when using the broiler.
Enjoy this sheet pan chicken shawarma with quinoa or rice, or serve it with gyro bread. I love this chicken so much I will eat it any which way! You might also like to try this Greek Salad as a side.
If you like this recipe, try my recipe for Greek Meatballs. It’s my favorite way to eat ground beef.
How to Make Easy Sheet Pan Chicken Shawarma (Gluten Free)
Ingredients
- 1.5-2 lbs chicken breast
- 3 tbsp olive oil
- 2 tbsp unsweetened yogurt (like greek yogurt or coconut yogurt)
- 1 tbsp coriander
- 1 tbsp cumin
- 1 1/2 tsp sea salt
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp cayenne
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- Remove the chicken from packaging and pat it dry with a paper towel. Cut the chicken into bite sized pieces and place them in a mixing bowl.
- To the bowl, add the olive oil, yogurt (optional), and all other ingredients (coriander, cumin, sea salt, paprika, oregano, cinnamon, allspice, cayenne). Stir to combine everything well.
- Line a sheet pan with parchment paper and spread the chicken into a single layer, leaving as much room around each piece as possible.
- Place the pan of chicken on the top rack of the oven for 7 minutes. If a crispy, crunchy bottom is desired, move the chicken to the bottom rack for the second 7 minutes of cooking.
- After a total of 14 minutes, remove the pan from the oven. Drain any excess liquid. (I do this by tipping the pan to one corner. I use a paper towel to catch the liquid as it runs into the corner of the pan.)
- Return the pan to the top rack under a high broiler for 2-3 minutes. This will help to crisp the chicken a bit. Watch the chicken closely when using a broiler. When crisped to preference, remove and enjoy!
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