FROM THE DARK HOLLOW KITCHEN
Easy Sheet-Pan Chicken Shawarma
This is an uncomplicated way to bring shawarma flavor into an ordinary kitchen. Chicken thighs, onion, lemon, olive oil, and Dark Hollow Shawarma Spice Blend roast together on one pan until the edges deepen and the onions become soft and sweet.
Makes: 4–6 servings Allow: about 15 minutes to prepare, 30 minutes to roast, and optional marinating time.
Ingredients
- 2 lb boneless, skinless chicken thighs
- 1 large yellow or red onion, thinly sliced
- 2 tbsp Dark Hollow Shawarma Spice Blend
- 3 cloves garlic, finely grated or minced
- Juice of 1 large lemon
- ¼ cup extra-virgin olive oil
- Salt to taste
- Pita, rice, flatbread, or greens for serving
- Chopped cucumber and tomato, yogurt sauce, tahini, pickles, or fresh herbs for serving, optional
Make the chicken
- Cut the chicken into wide strips or bite-size pieces. Place it in a large bowl with the sliced onion.
- Add the Shawarma Spice Blend, garlic, lemon juice, olive oil, and salt. Toss until the chicken and onion are evenly coated.
- Cook immediately, or cover and refrigerate for 30 minutes to overnight for a deeper flavor.
- Heat the oven to 425°F. Spread the chicken and onions in a single layer on a large rimmed sheet pan. Use two pans if needed so the chicken roasts rather than steams.
- Roast for 25–30 minutes, stirring once, until the chicken is browned at the edges and has reached 165°F in the thickest pieces.
- For darker, crispier edges, place the pan briefly under the broiler at the end. Watch closely.
- Serve with pita, rice, flatbread, or greens and whichever fresh vegetables and sauces you have at hand.
A blend with a local note
Shawarma belongs to a long Middle Eastern culinary tradition. Dark Hollow’s blend remains grounded in that tradition while including staghorn sumac from this landscape. The sumac brings acidity and brightness, allowing a plant growing here to enter into conversation with a much older way of seasoning meat.