While the kids and I love this meaty version, my vegetarian husband is a HUGE fan of my Vegan Sheet Pan Shawarma. They have practically the same ingredients and cook in the same amount of time, at the same temperature. I often make both versions at the same time and we feast on leftovers for lunch the next day.
To make both, simply place the sheet pan with the chicken on a lower rack in the oven and the vegan sheet pan supper on a rack that is in a higher position. This will keep any chicken splatters away from the vegan friendly dinner.
juice of 2 lemons
1/2 cup Pompeian Robust Extra Virgin Olive Oil
6 cloves garlic, smashed and minced
1 teaspoon kosher salt
2 teaspoon freshly ground black pepper
2 teaspoon ground cumin
1 teaspoon coriander
2 teaspoon sweet paprika
1 teaspoon turmeric
1 teaspoon aleppo pepper flakes
1/2 teaspoon ground cinnamon
1 large head of cauliflower broken into small florets
1 can of chickpeas, drained and rinsed
2 small red onions, quartered
2 boneless skinless chicken breasts, halved lengthwise, about 1 1/2 to 2 pounds
1 whole lemon, halved for roasting on pan
Optional garnishes: cilantro or micro green cilantro, crumbled feta, sliced green onions.
Preheat oven to 400°F and line a 13″ x 18″ baking sheet with parchment paper.
In a large mixing bowl combine the lemon juice, Pompeian Robust Extra Virgin Olive Oil, garlic, salt, pepper, cumin, coriander, paprika, turmeric, aleppo pepper flakes, and cinnamon. Whisk to combine. Divide the marinade into 2 bowls.
Add the chicken to the first bowl, tuning to coat each piece in the marinade. Set aside.
Add the cauliflower florets and chickpeas to the second bowl, turning the ingredients together with a large spoon or tongs until all of the vegetables are coated.
Arrange the chicken on the sheet pan first, spooning any remaining marinade from the bowl on top of the pieces of chicken. Next, add the seasoned cauliflower and chickpeas to the pan around the chicken. Layer in the onion quarters and place the 2 lemon halves, cut side down on the pan, one near the top and one near the bottom.
Bake for 25-30 minutes or until the chicken reaches 165°F and the vegetables are tender.
To serve, squeeze the roasted lemon halves over the chicken and vegetables then garnish with desired toppings. Serve immediately.
If you don’t have a sheet pan that is as large as the one I use you can use 2 smaller sheet pans and divide the ingredients between them.