Shawarma Chicken Sheet Pan Dinner
Ingredients
- 1 ½ lbs thinly sliced boneless chicken breast or chicken tenders (fingers)
- 2 cups frozen mini cauliflower (or cauliflower cut into smaller chunks)
- 1 - 1 ½ cups chickpeas, rinsed and drained very well
- 2 cups frozen shoestring French fries optional - to replace the chickpeas
Seasoning:
- ¾ - 1 tsp shawarma seasoning
- 2 tsp oil
- ½ tsp paprika
- ¼ - ½ tsp salt
- oil or oil spray
- black pepper, to taste
For assembly:
- Israeli salad
- crushed tomatoes
- techina
Instructions
- Preheat oven to 450℉. Prepare 2 baking sheets with baking paper.
- Mix the chicken with the shawarma seasoning and oil. Use less seasoning on part of the chicken if you have kids who don’t like very seasoned food. Divide between both baking sheets.
- Place cauliflower, chickpeas or French fries on baking sheets. Season with paprika, salt and oil. Use black pepper for chickpeas and cauliflower only.
- Bake for 20-25 minutes.
- To serve, place chicken, cauliflower, and chickpeas, and French fries in a bowl and top with Israeli salad, crushed tomatoes, and techina.
- To make the grated tomatoes, grate tomatoes on a coarse grater. Most of the top part of the tomato is tossed away, so the contents of your bowl will end up being half of the outer flesh and all of the juice, seeds, and pulp inside. Then, grate a clove of garlic on the finer side of the grater. Generously season with salt and pepper and that’s it!
