Pin 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 tried this recipe for a family gathering and loved how everything came together quickly—marinated chicken and colorful veggies roasting in the oven while I prepared yogurt and pita bread. It was a fun, stress-free way to enjoy shawarma at home.
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
- Prepare Sheet Pan:
- 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 and toss to coat well. Let marinate for at least 10 minutes or up to 2 hours in the fridge for deeper flavor.
- Arrange Ingredients:
- Spread 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 chicken is cooked through and golden, and vegetables are tender.
- Warm Bread:
- Warm pita breads or flatbreads just before serving.
- Serve:
- Serve chicken and vegetables on bread, topped with yogurt, chopped parsley, and a squeeze of lemon.
Pin My kids love building their own shawarma wraps from the pan—veggies and chicken with a good dollop of yogurt. It brings everyone together and gets them excited about dinner.
Required Tools
Large sheet pan, mixing bowl, knife, cutting board, and measuring spoons keep prep simple and organized for this recipe.
Allergen Information
Contains gluten and dairy if using regular pita or yogurt. For gluten-free and dairy-free options, substitute as noted. Always check ingredient labels to avoid hidden allergens.
Nutritional Information
Each serving provides about 470 calories, 18 g total fat, 46 g carbohydrates, and 33 g protein—making this both filling and nutritious for the whole family.
Pin This Sheet Pan Chicken Shawarma delivers big flavor with little fuss—warm, bold, and ready to share.
Recipe Questions
- → What cut of chicken works best for this dish?
Boneless, skinless chicken thighs are preferred for their juicy texture and ability to absorb the marinade well.
- → Can I prepare the marinade in advance?
Yes, marinating the chicken for up to 2 hours in the fridge enhances the flavor depth.
- → What vegetables complement the shawarma spices?
Red onion, bell peppers, zucchini, and cherry tomatoes add sweetness and texture that balance the spices.
- → How should I adjust cooking for chicken breasts?
If using chicken breasts, reduce roasting time by about 5 minutes to keep them moist and tender.
- → What are some suitable sides for this dish?
Serve with pita or gluten-free flatbreads and consider adding hummus or tabbouleh for variety.
- → Can this dish be made vegan?
Yes, substitute chicken with chickpeas or tofu and use dairy-free yogurt alternatives.