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Chicken Shawarma Sheet-Pan Dinner

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This Chicken Shawarma Sheet-Pan Dinner brings bold Middle Eastern flavors to your table with minimal effort and cleanup. Juicy, spiced chicken is roasted alongside vibrant vegetables, making it a complete and satisfying meal perfect for weeknights or meal prep.

Ingredients

  • 1.5 to 2 lbs boneless, skinless chicken thighs or breasts, sliced
  • 3 tablespoons olive oil (divided)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice or cloves (optional)
  • 2 tablespoons lemon juice
  • Salt and black pepper, to taste
  • 1 large red onion, sliced
  • 2 bell peppers (any color), sliced
  • 1 zucchini or 1 cup cherry tomatoes (optional)
  • To serve: pita bread or rice, tzatziki or garlic sauce, chopped parsley or cilantro, lemon wedges (optional)

Instructions

  1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment or foil.
  2. In a bowl, whisk together 2 tablespoons olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice (if using), lemon juice, salt, and pepper.
  3. Toss sliced chicken in the marinade and let sit for at least 15 minutes (or refrigerate up to overnight).
  4. Spread sliced onion, bell peppers, and zucchini/cherry tomatoes (if using) on the sheet pan. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
  5. Arrange marinated chicken over the vegetables.
  6. Roast for 25–30 minutes, flipping halfway, until chicken is cooked through and vegetables are tender and slightly charred.
  7. Remove from oven, let rest for a few minutes, then serve with pita, rice, or salad. Garnish with sauce, herbs, and lemon wedges if desired.

Notes

  • Marinate the chicken overnight for maximum flavor.
  • Add cayenne or chili flakes for extra heat.
  • Swap veggies based on season or preference—sweet potatoes, cauliflower, or chickpeas work well.
  • Use tofu or portobello mushrooms for a vegetarian version.
  • Leftovers are great in wraps, bowls, or salads throughout the week.

Nutrition

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