Pin It 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
This recipe is my go-to for busy nights because it's simple to prep and delivers amazing flavors with minimal cleanup
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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
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Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C) Line a large sheet pan with parchment paper or foil
- Prepare 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 Ingredients:
- 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
Pin It Preparing this dish reminds me of family dinners where everyone gathers around sharing stories and enjoying the bold flavors
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Notes
Substitute chicken breasts if preferred (reduce cooking time by 5 minutes) For a vegan version use chickpeas or tofu instead of chicken
Required Tools
Large sheet pan Mixing bowl Knife and cutting board Measuring spoons
Nutritional Information
Calories 470 Total Fat 18 g Carbohydrates 46 g Protein 33 g per serving
Pin It 
This sheet pan chicken shawarma is a perfect combination of convenience and flavor that will quickly become a family favorite
Questions About This Recipe
- → What spices are used for the chicken marinade?
The marinade features cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and optional cayenne for a mild heat.
- → Can I substitute chicken thighs with other proteins?
Yes, chicken breasts can be used with a slightly reduced cooking time, or plant-based options like chickpeas or tofu for a vegan version.
- → How do I ensure the chicken stays juicy when roasting?
Marinate the chicken for at least 10 minutes, or up to 2 hours, and roast at a high temperature while turning once halfway for even cooking.
- → What vegetables work best in this dish?
Red onion, bell peppers, zucchini, and cherry tomatoes are ideal for roasting alongside the chicken to add color and flavor.
- → Are there gluten-free serving options?
Yes, substitute regular pita with certified gluten-free flatbreads to keep the dish gluten-free.
