I’ve always loved the bold flavors of chicken shawarma but never had the time to recreate it at home. That’s why this sheet-pan dinner has become a game-changer for me. It’s quick, packed with spices, and lets the oven do most of the work. The juicy chicken, roasted veggies, and zesty marinade come together in one pan, making cleanup a breeze. Want to know the secret to keeping it tender and flavorful? Let’s get started.
What You’ll Love About This Recipe
This Chicken Shawarma Sheet-Pan Dinner is a game-changer for busy weeknights. You’ll love how it combines bold flavors with minimal effort. Quick and easy to prepare—just toss everything on a sheet pan and let the oven do the work. Packed with vibrant spices that bring authentic shawarma taste to your table. Perfect for meal prep—leftovers are just as delicious the next day.
Recipe
This Chicken Shawarma Sheet-Pan Dinner is a flavorful and easy-to-make meal that brings the taste of the Middle East to your table. Perfect for busy weeknights, it combines tender, spiced chicken with roasted vegetables for a complete, healthy dish.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 1 large red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- Fresh parsley or cilantro for garnish
Instructions:
- Preheat the oven to 425F (220°C).
- In a large bowl, whisk together olive oil, lemon juice, garlic, paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and pepper.
- Add the chicken thighs to the bowl and toss to coat evenly. Let marinate for 15-20 minutes.
- On a large sheet pan, arrange the chicken thighs and spread the sliced vegetables around them.
- Drizzle any remaining marinade over the vegetables.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh parsley or cilantro before serving.
Notes:
- For extra flavor, serve with garlic yogurt sauce or tahini.
- Leftovers can be stored in an airtight container for up to 3 days.
Time:
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serving: 4
Calories: ~350 per serving
Cuisine: Middle Eastern
Equipment
To guarantee a smooth cooking experience for your Chicken Shawarma Sheet-Pan Dinner, gather these essential tools. Basic kitchen equipment will make preparation and cleanup a breeze.
- Large mixing bowl
- Sheet pan
- Parchment paper
- Sharp knife
- Cutting board
- Measuring spoons
- Whisk
- Tongs
Nutrition
This Chicken Shawarma Sheet-Pan Dinner is not only flavorful but also packed with nutritional benefits. It’s a balanced meal that combines lean protein, healthy fats, and essential vitamins.
- High in protein from chicken and chickpeas
- Rich in fiber from vegetables like bell peppers and onions
- Contains healthy fats from olive oil
- Provides vitamins A and C from vegetables
- Low in added sugars and processed ingredients
What to Serve With This Recipe
I love pairing this chicken shawarma with a fresh salad to add crunch and brightness, and warm pita bread is a must for scooping up every last bite. A creamy hummus dip or tangy yogurt sauce adds richness, while grilled vegetables bring a smoky touch that complements the spices perfectly. It’s all about creating a spread that feels hearty and full of flavor!
Fresh Salad Pairings
When you’re serving up a flavorful dish like chicken shawarma, a fresh salad can really balance things out, and I’ve got a few favorites that always hit the spot. Try salad ingredient combinations like crisp cucumbers, juicy tomatoes, and tangy red onions. Toss them with fresh herb dressings, like parsley or cilantro mixed with lemon and olive oil—it’s simple, invigorating, and complements the shawarma perfectly.
Warm Pita Bread
Nothing beats the comforting aroma of warm pita bread fresh out of the oven, especially when paired with a dish as flavorful as chicken shawarma. I love toasting pita bread until it’s soft and slightly crisp, then using it to scoop up tender shawarma and warm toppings. It’s the perfect way to soak up all those delicious flavors, making every bite feel like a cozy, homemade meal.
Creamy Hummus Dip
A creamy hummus dip is one of those must-have sides that takes your chicken shawarma sheet-pan dinner to the next level. I love experimenting with hummus variations, like roasted red pepper or garlic herb, to keep things exciting. Plus, chickpea benefits are a bonus—they’re packed with protein and fiber, making this dip both tasty and nutritious. It’s the perfect creamy complement to your meal!
Tangy Yogurt Sauce
To balance the bold flavors of your chicken shawarma sheet-pan dinner, I always whip up a tangy yogurt sauce that’s creamy, zesty, and downright irresistible. The yogurt benefits shine through, adding coolness against the spices while boosting the dish with protein and probiotics. I mix in lemon juice, garlic, and herbs for that tangy flavor, creating a versatile sauce that ties everything together perfectly. You’ll love it!
Grilled Vegetables Complement
Grilled vegetables are the perfect sidekick to this chicken shawarma sheet-pan dinner, adding color, texture, and a smoky sweetness that complements the bold spices. I love using grilled vegetable options like zucchini, bell peppers, and red onions—they’re hearty and flavorful. For seasoning suggestions, I toss them in olive oil, garlic, paprika, and a pinch of salt. Trust me, they’ll steal the show alongside your shawarma!
Frequently Asked Questions
Can I Use Chicken Thighs Instead of Breasts?
Yes, I can use chicken thighs instead of breasts. Chicken thigh benefits include being juicier and more flavorful due to higher fat content. Their flavor profile pairs well with bold spices, and they stay tender during cooking.
Is This Recipe Gluten-Free?
I’ve got a friend who’s gluten-free, and she’s taught me to check labels like a detective. This recipe relies on gluten-free ingredients—like shawarma spices, olive oil, and veggies—so it’s safe for her and others avoiding gluten.
How Long Does It Take to Marinate the Chicken?
I typically marinate chicken for at least an hour, but overnight’s best for deep flavor enhancements. Marinade options like yogurt, lemon, and spices work wonders. The longer it sits, the richer the taste becomes, trust me.
Can I Make This Ahead of Time?
I can definitely make this ahead of time! It’s perfect for meal prep. I’ll marinate the chicken the night before or even cook the entire dish, then reheat it when I’m ready to eat.
What’S the Best Way to Store Leftovers?
I’d store leftovers in airtight containers to keep them fresh—glass or BPA-free plastic are my go-to best containers. For storing tips, I’d refrigerate them within two hours and reheat them thoroughly before eating.
