Save to Pinterest 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 first served this dish on a busy weeknight and loved how simple yet delicious it was to make.
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.
- 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 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.
Save to Pinterest This dish always brings the family together for a quick and satisfying dinner moment.
Required Tools
Large sheet pan Mixing bowl Knife and cutting board Measuring spoons
Allergen Information
Contains Gluten (if using regular pita flatbread) Dairy (if using regular yogurt). For gluten free and dairy free options substitute as noted above. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories 470 Total Fat 18 g Carbohydrates 46 g Protein 33 g per serving
Save to Pinterest This sheet pan chicken shawarma is sure to become a weeknight favorite with its bold flavors and ease of preparation.
Recipe FAQs
- → What cut of chicken works best?
Boneless, skinless chicken thighs are preferred for their juicy texture and ability to absorb spices well.
- → Can I adjust the spice level?
Yes, omit or reduce cayenne pepper for a milder taste or add more for extra heat.
- → How do I make this gluten-free?
Use certified gluten-free flatbreads or serve without bread to keep it gluten-free.
- → Is it possible to prepare ahead?
Marinate the chicken in advance, up to 2 hours, to deepen flavors and save time before roasting.
- → What sides complement this dish?
Serve with fresh parsley, yogurt, lemon wedges, or traditional Middle Eastern salads like tabbouleh.
- → Can I substitute chicken thighs?
Chicken breasts can be used but reduce cooking time by about 5 minutes to avoid dryness.