שווארמת עוף בתבנית אחת הכי קלה שתכינו אי פעם
על המתכון
Homemade One-Pan Oven Shawarma (mostly chicken version) is an easy, flavorful weeknight dinner. Traditional shawarma uses a vertical rotisserie, but this sheet-pan method delivers juicy, spiced meat with caramelized edges and roasted veggies—all on one pan for minimal cleanup.
Shawarma Spice Mix (makes enough for this recipe + extra)
Mix together:
For the chicken & veggies:
Prep the pan: Preheat oven to 425°F (220°C). Line
מצרכים
- 2 tablespoons ground cumin — earthy base
- 2 tablespoons smoked paprika (or sweet paprika) — color and mild smokiness
- 1 tablespoon ground coriander — citrusy brightness
- 1 tablespoon turmeric — warm color and anti-inflammatory notes
- 2 teaspoons garlic powder
- 1–2 teaspoons ground cinnamon — sweet warmth
- 1 teaspoon ground allspice — complex Middle Eastern flavor
- 1 teaspoon ground cardamom (optional but recommended)
- 1 teaspoon salt (or to taste; can omit if seasoning later)
- ½–1 teaspoon freshly ground black pepper
- ½ teaspoon ground cloves (optional)
- ½ teaspoon ground nutmeg (optional)
- ¼–½ teaspoon cayenne pepper or chili powder (optional, for heat)
- 1.5–2 lbs boneless skinless chicken thighs (preferred for juiciness) or breasts, cut into 1-inch strips or chunks
- 1–2 red onions, sliced into wedges or thick strips
- 1–2 bell peppers (red/yellow), sliced (optional)
- 2 small tomato
- 2–3 tbsp olive oil
- Juice of 1–2 lemons (about 3–4 tbsp)
- 3–4 garlic cloves, minced
- Optional marinade boost: ½ cup plain Greek yogurt or regular yogurt
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