One-Pan Chicken Shawarma with Potatoes

This straightforward recipe delivers the flavors of Middle Eastern shawarma without the need for a rotisserie or constant stovetop attention. Chicken strips are seasoned with warm spices, then roasted alongside potatoes and onions until everything emerges golden and aromatic.

Ingredients:

1.5 pounds chicken breast or thigh, sliced into strips

4 medium potatoes

2 onions

3 tablespoons olive oil

1 teaspoon sweet paprika

1 teaspoon cumin

1 teaspoon turmeric

1/2 teaspoon baharat (Middle Eastern spice blend)

1/2 teaspoon garlic powder

Salt and black pepper to taste

Fresh lemon juice

Preparation:

1. Preheat your oven to 400°F (200°C).
2. Slice the potatoes into thin wedges and cut the onions into strips. Arrange them in a baking pan, drizzle with olive oil, and toss with half of the spice mixture.
3. Roast for approximately 20 minutes.
4. While the vegetables cook, combine the chicken strips with the remaining spices, a drizzle of olive oil, and a squeeze of lemon juice.
5. Remove the pan from the oven, add the seasoned chicken, and mix everything together.
6. Return the pan to the oven for an additional 20 to 25 minutes, until the chicken is fully cooked and the vegetables have developed a crispy, caramelized exterior.
7. For extra browning, place under the broiler for 3 to 4 minutes at the end.

Serve with tahini sauce, chopped salad, and warm pita bread for a complete meal.