Ingredients:

  • 1.5 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1.5 (15 oz) cans chickpeas, drained and rinsed
  • 5 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 0.5 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Instructions:

  1. Preheat oven to 425°F (220°C). Prepare a large sheet pan by lining it with parchment paper for easy cleanup.
  2. In a large bowl, whisk together the olive oil, lemon juice, cumin, coriander, turmeric, paprika, cayenne pepper, garlic powder, salt, and black pepper to create the shawarma marinade.
  3. Add the cubed chicken and the drained, rinsed chickpeas to the bowl. Toss thoroughly until everything is evenly coated in the spice blend.
  4. Spread the chicken and chickpea mixture onto the prepared sheet pan in a single layer. Ensure the ingredients are not overcrowded to maximize caramelization and crispness.
  5. Roast for 30 minutes, tossing halfway through (at 15 minutes). The chicken should be cooked through, and the chickpeas should be crisp.
  6. For added char, broil for 1-2 minutes at the end, watching carefully to prevent burning.