Sheet Pan Chicken Shawarma Bowls

Method

1. 1

   Toss the chicken with the oil, all the spices, salt, and half the lemon juice. Marinate 15 minutes while the oven heats to 220C / 425F.

2. 2

   Spread the chicken and red onion wedges on a large lined sheet pan in a single layer.

3. 3

   Roast 18 to 22 minutes until the chicken is cooked through with charred edges, tossing once.

   💡 Tip: If the edges have not caught by the end, 2 minutes under the broiler finishes the job.
4. 4

   Meanwhile cook the rice, and whisk the yogurt, tahini, garlic, and remaining lemon juice with a splash of water into a pourable sauce.

5. 5

   Build the bowls: rice, chicken and onions, cucumber, tomatoes, a generous drizzle of sauce, and parsley.