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
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
- 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
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.