Save to Pinterest 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 how simple yet flavorful it was.
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 to Pinterest Sharing this meal always brings the family together around the table and sparks conversations about our favorite spices.
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) For gluten free and dairy free options substitute as noted Always check ingredient labels for hidden allergens.
Nutritional Information
Calories 470 Total Fat 18 g Carbohydrates 46 g Protein 33 g per serving
Save to Pinterest This sheet pan chicken shawarma is the perfect quick dinner that feels special and tastes amazing every time.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be substituted. Reduce the cooking time by about 5 minutes to avoid drying out the meat.
- → What can I serve with this dish?
Serve with warm pita or gluten-free flatbreads, and add a side like hummus or tabbouleh for a more filling meal.
- → Is it possible to make this dish vegan?
Absolutely. Replace chicken with chickpeas or tofu and follow the same seasoning and roasting method.
- → How spicy is this dish?
The heat level is mild by default, but adding cayenne pepper offers a gentle kick. Adjust according to your preference.
- → Can I prepare the marinade ahead of time?
Yes, marinating the chicken for up to two hours in the fridge allows flavors to deepen and tenderizes the meat.