---
title: "chicken-shawarma.html"
url: https://stacklist.com/card/502729ab-d5dd-405a-8cee-b52952b1e331
stack: https://stacklist.com/c/food/stack/a25ff900-cfe2-4afd-82ec-77ee7b0eccec
summary: "Sheet-Pan Chicken Shawarma is a Lebanese recipe that replicates traditional vertical-spit shawarma using a home oven, featuring marinated chicken thighs roasted and broiled until crispy, served with sumac onions and warm bread. The dish relies on warm spices, sumac as a souring agent, and proper technique including broiling for charred edges and resting before serving."
tags: "chicken-shawarma, lebanese-cuisine, sheet-pan-cooking, sumac-onions, spice-blend, middle-eastern, recipe"
key_entities: "Beirut Spice Co. (organization), Lebanon (location), Bekaa Valley (location), Shawarma Seasoning (concept), Sumac (concept), Aleppo Pepper (concept), Za'atar (concept), Baharat (concept)"
classification: "tutorial"
content_hash: "sha256:6bd8a9297ced507fc23933556601c4fdde2f5cb6e1f384879fd8329c043f14cf"
acp_version: "0.2"
token_counts_approximate: 895
visibility: public
agent_accessible: true
status: "final"
---

# chicken-shawarma.html

L E B A N E S E S P I C E S
F O R E V E R Y DAY C O O K I N G 
Sheet - Pan Chicken Shawarma 
With sumac onions , done in one pan 
Shawarma is street food built on a vertical spit , which no home kitchen has . A hot sheet pan gets you the same
result : thighs marinated in warm spice , roasted until the edges catch , finished under the broiler for the crisp bits . 
The sumac onions are not optional . Their sourness keeps the spice from sitting heavy . 
S E RV E S 
4 to 6 
P R E P 
15 minutes 
M A R I N AT E 
1 hr to overnight 
R OAS T 
30 minutes 
W H AT YO U W I L L N E E D F R O M U S 
Shawarma Seasoning The marinade . Does the work of eight separate jars . 
Sumac The onions , and a final scatter over the platter . 
I N G R E D I E N T S 
CHICKEN
SUMAC ONIONS
TO SERVE 
M E T H O D 
2 lb (900 g ) boneless skinless
chicken thighs 
2 tbsp Shawarma Seasoning 
1/4 cup extra virgin olive oil 
3 tbsp lemon juice 
5 garlic cloves , crushed to a paste
with a little salt 
1 tsp fine sea salt 
1 large red onion , sliced as thinly as
you can manage 
1 tbsp Sumac 
1/2 cup flat - leaf parsley leaves , 
roughly torn 
1 tbsp lemon juice
A pinch of salt
Warm pita or flatbread
Toum , tahini sauce , or plain yogurt
Pickled turnips or cucumbers 
Marinate . Whisk the Shawarma Seasoning , olive oil , lemon juice , garlic
paste and salt . Add the thighs and turn until coated . Refrigerate at least 1 
hour ; overnight is better . 
1 
Salt the onions early . Toss the onion with a pinch of salt and the lemon
juice , then leave it while the oven heats , at least 20 minutes , to take the raw
bite out . Hold the Sumac and parsley back until serving so the sumac stays
bright red . 
2 
Heat the oven to 425° F (220° C ). 3 
Roast . Spread the chicken in a single layer with space between pieces , 
using two pans rather than crowding one . Roast 25 to 30 minutes , until
cooked through and browning at the edges . 
4 
Broil . Move the pan close under the broiler 3 to 5 minutes until the high
points char properly . This is the step that stands in for the spit , so do not
walk away . 
5 
Rest , then slice . Let the chicken sit 5 minutes , then slice across the grain
into strips and return them to the pan juices . 
6 
Finish . Toss the onions with the Sumac and parsley . Pile the chicken on a
platter , heap the onions over the top , and scatter a little more Sumac across
everything . Serve with warm bread and a sauce . 
7 

S H E E T - PA N C H I C K E N S H AWA R M A
PAGE 2 OF 2 
N OT E S
M O R E F R O M T H E B E K A A VA L L E Y 
Za ' atar Hyssop flower , sesame , sumac , sea salt $ 11.99 
Aleppo Pepper Mild , fruity heat with a smoky edge $ 11.99 
Baharat Seven Spices The Lebanese pantry backbone $ 12.99 
Fleur de Sel Hand - gathered flaky finishing salt $ 13.49 
Mediterranean Herb & Salt Rosemary , thyme , smoked chili , sea salt $ 12.99 
The Classic Bundle pairs Za ' atar , Sumac and Fleur de Sel for $ 22.50, which covers this recipe ' s sumac and two more jars
besides . 
Beirut Spice Co . beirutspice . co Sourced from Lebanon · Small - batch packed · No fillers or preservatives 
Thighs , not breasts . Shawarma depends on fat to survive the
heat . Breast meat goes dry before the edges char . 
Add heat with 1 tsp Aleppo Pepper in the marinade if you want
warmth without changing the character of the dish . 
Sumac is a souring agent , closer in job to lemon than to
pepper . If the platter tastes flat , it needs more sumac , not more
salt . 
Leftovers are better the next day . Reheat in a hot dry skillet , 
never the microwave , or the edges go soft .