Chicken Shawarma Sheet-Pan Dinner

This Chicken Shawarma Sheet-Pan Dinner is one of my favorite ways to enjoy all the bold, spiced flavors of classic shawarma—without the need for a grill or spit. Everything roasts together on one pan: juicy, marinated chicken and perfectly seasoned vegetables. It’s simple, satisfying, and packed with flavor, all with minimal cleanup.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-style flavor with a totally easy prep and cook process. The shawarma-inspired spices give the chicken a deep, savory taste, and roasting it with vegetables like onions and bell peppers makes it a full meal. It’s perfect for meal prep or busy weeknights, and I can serve it in so many ways—bowls, wraps, salads, or just on its own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken and marinade:

• Boneless, skinless chicken thighs or breasts, sliced

• Olive oil

• Garlic, minced

• Ground cumin

• Ground coriander

• Ground paprika

• Ground turmeric

• Ground cinnamon

• Ground allspice or cloves (optional)

• Lemon juice

• Salt and black pepper

For the vegetables:

• Red onion, sliced

• Bell peppers (any color), sliced

• Zucchini or cherry tomatoes (optional)

• Olive oil

• Salt and pepper

To serve (optional):

• Pita bread or rice

• Tzatziki or garlic sauce

• Chopped parsley or cilantro

• Lemon wedges

Directions

1. I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment or foil.

2. In a bowl, I mix the olive oil, garlic, spices, lemon juice, salt, and pepper.

3. I toss the chicken pieces in the marinade and let it sit for at least 15 minutes (or up to overnight in the fridge).

4. On the sheet pan, I spread the sliced onions and peppers. I drizzle them with olive oil and season lightly with salt and pepper.

5. I arrange the marinated chicken on top of the vegetables.

6. I roast everything for 25–30 minutes, flipping halfway through, until the chicken is golden and cooked through, and the veggies are tender and slightly charred.

7. I remove it from the oven and let it rest for a couple of minutes before serving with pita, rice, or a fresh salad.

Servings and timing

This recipe serves 4–5 people.
Total time: About 40–45 minutes

• Prep time: 15 minutes

• Marinate time: 15–30 minutes (can be skipped if rushed)

• Cook time: 25–30 minutes

Variations

I sometimes add sweet potatoes, cauliflower, or chickpeas to the sheet pan for a heartier version. If I want a spicy kick, I mix in cayenne or chili flakes to the marinade. For a dairy-free garlic sauce, I blend tahini with lemon juice and garlic. I’ve also used tofu or portobello mushrooms instead of chicken for a vegetarian option.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a skillet or oven at 350°F (175°C) until hot. The flavor deepens after sitting, so it’s great for meal prep bowls or wraps later in the week.

FAQs

Can I use chicken breast instead of thighs?

Yes, I often use either. Chicken thighs are more flavorful and juicy, but chicken breast works just as well—just be careful not to overcook it.

Do I have to marinate the chicken?

Marinating adds more flavor, but if I’m short on time, I still get a delicious result by tossing the chicken in the spice mixture and roasting it right away.

What’s the best way to serve this?

I love it in warm pita bread with tzatziki or on top of rice with a simple cucumber-tomato salad. It also makes a great grain bowl or salad topping.

Can I make this ahead of time?

Yes, I marinate the chicken and chop the veggies in advance, then assemble and roast when I’m ready to cook. Leftovers also keep well for 3–4 days.

Can I freeze the cooked chicken?

Yes, I freeze cooked, cooled chicken portions for up to 2 months. I reheat them in a skillet or microwave and use them in wraps, bowls, or sandwiches.

Conclusion

This Chicken Shawarma Sheet-Pan Dinner is a flavor-packed, one-pan solution for easy weeknight meals or meal prep. With bold spices, tender chicken, and roasted veggies, it brings all the joy of shawarma in a fuss-free format. It’s one of those meals I come back to again and again—it’s fast, flexible, and always satisfying.

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