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 served this to my family on a busy weeknight and everyone loved the aromatic flavors and easy 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
- 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 This dish always brings the family to the table especially on busy nights when everyone appreciates a fast delicious meal.
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 This sheet pan chicken shawarma is perfect for quick dinners with bold flavors everyone will love.
Kitchen Help
- → What spices create the shawarma flavor?
Cumin, paprika, coriander, turmeric, cinnamon, black pepper, and a hint of cayenne combine to produce the distinctive shawarma taste.
- → Can I substitute chicken thighs in this dish?
Yes, chicken breasts can be used but reduce the cooking time by about 5 minutes to prevent dryness.
- → How should the vegetables be prepared?
Slice red onion into wedges, bell peppers into strips, zucchini into half-moons, and halve cherry tomatoes for even roasting alongside the chicken.
- → Is it possible to make this dish gluten and dairy-free?
Replacing pita with gluten-free flatbreads and using dairy-free yogurt options keeps the dish suitable for gluten- and dairy-free diets.
- → What serving suggestions complement this dish?
Serve with warm pita or flatbread, a dollop of yogurt, fresh parsley, lemon wedges, or add sides like hummus or tabbouleh for variety.