Sheet Pan Lebanese Shish Tawook Chicken

In a large bowl, make the marinade starting with olive oil.

Add fresh lemon juice, using about 1 lemon for every pound of chicken.

Use a microplane to puree fresh garlic into a paste.

Add about 1 teaspoon of salt for every pound of meat.

Add pepper to taste and whisk the marinade together.

If the marinade seems too thick, add a little more olive oil.

Cut chicken breast into large cubes, slightly larger than the desired final size.

Mix the chicken with the marinade, ensuring it's well coated.

Marinate the chicken for about 30 minutes at room temperature, or refrigerate for up to overnight.

Preheat the oven and prepare a large sheet pan by spraying it with cooking spray.

Pour the marinated chicken onto the sheet pan, spreading it out in a single layer.

Remove any excess liquid to avoid steaming the chicken.

Bake the chicken in the oven until cooked through.

Sprinkle fresh herbs on top after removing from the oven.

Equipment Needed

Allergens