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 easy sheet pan chicken shawarma quickly became a family favorite with its bold flavors and minimal cleanup.
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 Sharing this dish at family dinners always brings everyone together and sparks conversations about favorite spices and cooking tips.
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). Substitute as noted for gluten-free and dairy-free options.
Nutritional Information (per serving)
Calories: 470, Total Fat: 18 g, Carbohydrates: 46 g, Protein: 33 g
Save Enjoy this flavorful dish any night of the week for an easy, delicious meal the whole family will love.
Recipe Q&A
- → What spices are used in the marinade?
The marinade combines cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and optional cayenne pepper for heat.
- → Can I substitute chicken thighs with other proteins?
Yes, chicken breasts can be used but reduce the cooking time by about 5 minutes to avoid drying out.
- → What vegetables accompany the chicken?
The dish includes red onion wedges, sliced bell peppers, zucchini half-moons, and halved cherry tomatoes roasted together.
- → How do I make this dish gluten-free?
Opt for certified gluten-free flatbreads instead of regular pita to keep the meal gluten-free.
- → What sides pair well with this dish?
Hummus, tabbouleh, or a fresh salad complement the roasted chicken and vegetables nicely.
- → Can this be prepared vegan-friendly?
For a vegan option, replace the chicken with chickpeas or tofu and use dairy-free yogurt alternatives.