Save It 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 has become a weeknight favorite in my home. The rich spices and colorful veggies bring so much joy to our dinner table.
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
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Make Marinade:
- In a large bowl whisk together olive oil lemon juice garlic cumin paprika coriander turmeric cinnamon black pepper salt and cayenne (if using).
- Marinate Chicken:
- 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).
- Arrange On Pan:
- 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.
- Roast:
- Roast for 25 30 minutes tossing halfway through until the chicken is cooked through and golden and vegetables are tender.
- Warm Bread:
- Warm the pita breads or flatbreads just before serving.
- Serve:
- Serve chicken and vegetables on the bread topped with a dollop of yogurt chopped parsley and a squeeze of lemon.
Save It Our family loves gathering around this meal its quick and always a hit with everyone including the kids.
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 It This meal is perfect for busy nights and makes great leftovers for lunch the next day.
Recipe FAQs
- → What type of chicken works best for this dish?
Boneless, skinless chicken thighs are ideal because they stay juicy and absorb the spices well, but chicken breasts can also be used with slightly reduced cooking time.
- → Can I substitute the vegetables used?
Yes, you can swap in other sturdy vegetables like eggplant, carrots, or cauliflower to complement the spices and maintain even roasting.
- → How do I get the best flavor from the marinade?
Allow the chicken to marinate for at least 10 minutes, or up to 2 hours in the refrigerator, to deepen the spice infusion and tenderness.
- → What is a good accompaniment for this dish?
Serve with warm pita or gluten-free flatbreads and a dollop of plain or dairy-free yogurt. Fresh parsley and lemon wedges add brightness.
- → Is this dish suitable for gluten-free or dairy-free diets?
Yes, by choosing certified gluten-free flatbreads and dairy-free yogurt alternatives, the dish accommodates both dietary needs.