Sheet pan chicken shawarma with blistered tomatoes, chickpeas and peppers, next to a bottle of “Sizzle”

Sheet Pan Chicken Shawarma and Vegetables

Holy SHEET—That's delicious and comes together in less in than an hour!

Recipe By Madison Skye | @madisonjskye

Active Time10 Minutes
Full Time45 Minutes
Oven425°F

Ingredients

0 of 14 ready
Tap each one as you set it out.
  • Sizzle
A bottle of “Sizzle”
THE OIL IN THIS RECIPE “Sizzle” · 750 mL · $16 ★★★★★ 4.9 out of 5 stars · 4,546 reviews
Buy “Sizzle” · $16
A hand squeezing “Sizzle” onto a sheet pan

Instructions

Active Time: 10 Minutes · Full Time: 45 Minutes

  1. Preheat the oven to 425°F.

  2. Add the chicken thighs to a large bowl. Drizzle with Sizzle, then season with smoked paprika, cumin, garlic powder, onion powder, oregano, and salt. Toss well to evenly coat.

  3. Transfer the chicken to a large sheet pan. Scatter the chickpeas, cherry tomatoes, red onion, bell peppers, and garlic cloves around the chicken. Drizzle everything with more Sizzle, sprinkle with za’atar and salt, then use your hands to toss until evenly coated.

  4. Roast for 30–35 minutes, until the chicken is cooked through and the vegetables are tender and caramelized. For extra char, broil for the last 5 minutes.

  5. Remove from the oven and serve warm, spooned over rice, with plenty of tzatziki. Enjoy!

Tap a number when the step is done.

Cook with both.

“Sizzle” roasts the pan. “Drizzle” finishes the plate: over the rice, over the tzatziki.

More recipes on graza.co →