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.
I first made this sheet pan chicken shawarma to enjoy a quick but exciting meal after a busy day and it quickly became a family favorite.
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 This dish often sparks joy at family gatherings as everyone loves assembling their own pita filled with the flavorful chicken and fresh toppings.
Required Tools
Large sheet pan Mixing bowl Knife and cutting board Measuring spoons
Allergen Information
Contains Gluten (if using regular pita/flatbread) Dairy (if using regular yogurt) For gluten-free and dairy-free options substitute as noted above Always check ingredient labels for hidden allergens
Nutritional Information
Calories 470 Total Fat 18 g Carbohydrates 46 g Protein 33 g per serving
Save Enjoy this colorful simple recipe that brings authentic Middle Eastern flavors directly to your home kitchen.
Recipe FAQ
- → What type of chicken works best for this dish?
Boneless, skinless chicken thighs are ideal due to their juicy texture and ability to absorb the spices well.
- → Can I prepare the marinade ahead of time?
Yes, marinating the chicken for up to two hours enhances the depth of flavor significantly.
- → What vegetables complement the spices used?
Red onion, bell peppers, zucchini, and cherry tomatoes roast beautifully with the shawarma spices, adding sweetness and texture.
- → How can I make this dish gluten-free?
Use certified gluten-free flatbreads or serve without bread to accommodate gluten-free needs.
- → Are there alternatives for a plant-based version?
Chickpeas or tofu can replace chicken, allowing the same spice blend and vegetables for a vegan-friendly option.
- → What is the best way to serve this meal?
Serve the roasted chicken and vegetables on warm flatbread with a dollop of yogurt and a sprinkle of fresh parsley and lemon juice.