Sheet Pan Chicken Shawarma Bowls

Step 1

Preheat the oven to 375 F.

Step 2

In a small bowl, combine spices (cumin, paprika, turmeric, salt, black pepper, coriander, onion powder, oregano). Set 1.5 tsp of the spice blend aside for the vegetables.

Step 3

In a large mixing bowl, add chicken thighs, 1.5 tbsp of olive oil, garlic, lemon juice and the spice blend. Use tongs to ensure the chicken is fully coated. Set aside.

Step 4

Spread cauliflower, red peppers and red onions on a parchment paper lined baking sheet. Drizzle with the remaining 1.5 tbsp of olive oil and sprinkle with the remaining 1.5 tsp of spice blend. Toss to combine. Arrange chicken thighs amongst the vegetables, spreading the veggies to ensure the chicken is not covered.

Step 5

Bake for about 20 minutes, until the chicken is fully cooked and no longer pink in colour. If you would like the edges of the vegetables a bit charred, you can set the oven to broil for 3-5 minutes after baking.

Step 6

While the sheet pan is cooking, prep your toppings and base of choice.

Step 7

To serve, slice chicken thighs and arrange with the vegetables on a bed of rice and lettuce, add desired toppings and drizzle with tahini sauce.