Save A vibrant, Middle Eastern-inspired chicken dinner, roasted on a single pan with vegetables and bold shawarma spices. Easy, flavorful, and budget-friendly perfect for a hassle-free weeknight meal.
This sheet pan chicken shawarma quickly became a favorite in our household for busy nights and casual get togethers.
Ingredients
- Chicken & Marinade: 1.5 lbs (700 g) boneless, skinless chicken thighs, cut into large chunks, 3 tbsp olive oil, 2 tbsp fresh lemon juice, 4 garlic cloves, minced, 2 tsp ground cumin, 2 tsp ground paprika, 1.5 tsp ground coriander, 1 tsp ground turmeric, 1 tsp ground cinnamon, 1 tsp ground black pepper, 1 tsp salt, 0.5 tsp cayenne pepper (optional for heat)
- Vegetables: 1 large red onion, sliced into wedges, 2 bell peppers (red or yellow), sliced, 1 medium zucchini, sliced into half moons, 1 pint cherry tomatoes, halved
- To Serve: 4 pita breads or gluten free flatbreads, 1 cup plain Greek yogurt or dairy free yogurt, 2 tbsp chopped fresh parsley, Lemon wedges
Instructions
- Step 1:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Step 2:
- In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and cayenne (if using).
- Step 3:
- Add chicken pieces to the marinade toss to coat well. Let marinate for at least 10 minutes (or up to 2 hours in the fridge for deeper flavor).
- Step 4:
- Arrange the marinated chicken, red onion, bell peppers, zucchini, and cherry tomatoes in a single layer on the prepared sheet pan. Drizzle any extra marinade over the top.
- Step 5:
- Roast for 25 30 minutes tossing halfway through until the chicken is cooked through and golden, and vegetables are tender.
- Step 6:
- Warm the pita breads or flatbreads just before serving.
- Step 7:
- Serve chicken and vegetables on the bread, topped with a dollop of yogurt, chopped parsley, and a squeeze of lemon.
Save Gathering around the table with family to enjoy this meal makes cooking all the more worthwhile.
Notes
For a vegan version, use chickpeas or tofu instead of chicken. Add a side of hummus or tabbouleh for a heartier meal.
Required Tools
Large sheet pan, Mixing bowl, Knife and cutting board, Measuring spoons
Allergen Information
Contains Gluten (if using regular pita or flatbread), Dairy (if using regular yogurt). For gluten free and dairy free options, substitute as noted above. Always check ingredient labels for hidden allergens.
Save This sheet pan chicken shawarma is sure to become a staple for busy nights and flavorful dinners.
Recipe FAQ
- → What spices are used to marinate the chicken?
The marinade includes ground cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and optionally cayenne pepper for heat, combined with olive oil, lemon juice, and garlic.
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used as a substitute, but reduce the cooking time by about 5 minutes to prevent drying out.
- → How do I make this dish gluten-free?
Use certified gluten-free flatbreads instead of regular pita breads to keep the meal gluten-free.
- → Can this be adapted for a vegan diet?
Yes, replace the chicken with chickpeas or tofu and ensure the yogurt used is dairy-free to create a vegan-friendly version.
- → What side dishes complement this meal?
Popular accompaniments include hummus, tabbouleh, or a simple salad to round out the meal with fresh and vibrant flavors.
- → What temperature and duration are recommended for roasting?
Roast at 425°F (220°C) for 25 to 30 minutes, tossing halfway through to ensure even cooking and caramelization.