While the kids and I love this meaty version, my vegetarian husband is a HUGE fan of my <a href="https://thismessisours.com/recipes/vegan-sheet-pan-shawarma/" target="_blank" rel="noopener">Vegan Sheet Pan Shawarma</a>. They have practically the same ingredients and cook in the same amount of time, at the same temperature. I often make both versions at the same time and we feast on leftovers for lunch the next day. To make both, simply place the sheet pan with the chicken on a lower rack in the oven and the <a href="https://thismessisours.com/recipes/vegan-sheet-pan-shawarma/" target="_blank" rel="noopener">vegan sheet pan supper</a> on a rack that is in a higher position. This will keep any chicken splatters away from the vegan friendly dinner.
Category: not set
Cuisine: not set
juice of 2 lemons
1/2 cup Pompeian Robust Extra Virgin Olive Oil
6 cloves garlic smashed and minced
1 teaspoon kosher salt
2 teaspoon freshly ground black pepper
2 teaspoon ground cumin
1 teaspoon coriander
2 teaspoon sweet paprika
1 teaspoon turmeric
1 teaspoon aleppo pepper flakes
1/2 teaspoon ground cinnamon
1 large head of cauliflower broken into small florets
1 can of chickpeas drained and rinsed
2 small red onions quartered
2 pounds
1 whole lemon halved for roasting on pan
Optional garnishes: cilantro or micro green cilan crumbled feta, sliced green onions.
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