Sheet-Pan Chicken Shawarma

Why it works for Iftar

• The oven does the work while you prepare the rest of the Iftar table.
• A large tray serves several people without frying in batches.
• Leftovers work well in wraps the next day.

Ingredients

• 900 g boneless chicken thighssliced
• 2 onionsthickly sliced
• 2 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1 tsp salt
• 1 lemonjuiced
• 6 flatbreadsto serve

Method

1. 1Season8 min

   Toss chicken and onions with oil, spices, salt and lemon juice until evenly coated.

2. 2Arrange5 min

   Spread in a single layer on a large tray; overcrowding makes the chicken steam.

3. 3Roast25 min

   Roast at 220°C / 425°F for about 22 to 25 minutes, turning once, until browned and fully cooked.

4. 4Rest and slice5 min

   Rest for 5 minutes, then slice any larger pieces.

5. 5Serve2 min

   Pile into warm flatbreads with salad and yoghurt sauce.

Storing and reheating

Keeps refrigerated for up to 3 days. Reheat until steaming hot throughout.

Substitutions

• Use chicken breast but begin checking earlier to avoid drying it out.
• Use sliced mushrooms and cauliflower for a vegetarian tray.

Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.