Sheet Pan Chicken Shawarma: Easy One-Pan Dinner Recipe

Sheet Pan Chicken Shawarma: A Quick and Flavorful Recipe

Transform your dinner routine with this Sheet Pan Chicken Shawarma, a Middle Eastern-inspired dish packed with bold flavors and simple preparation. Perfect for busy weeknights or meal prep, this recipe combines juicy marinated chicken with roasted vegetables, all cooked on a single sheet pan. Let’s dive into the details and make this a staple in your kitchen!

Ingredients for Sheet Pan Chicken Shawarma

Here’s what you’ll need to prepare this flavorful dish (serves 4-6):

For the Marinade:

1/4 cup olive oil
3 tablespoons fresh lemon juice
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (optional, for heat)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

For the Chicken and Vegetables:

1 1/2 pounds boneless, skinless chicken thighs
2 medium red onions, sliced into wedges
2 bell peppers, sliced (any color)
1 cup cherry tomatoes
1 large zucchini, sliced into rounds

For Serving:

Warm pita bread or flatbread
1 cup tzatziki sauce or plain yogurt
Fresh parsley or cilantro, chopped
Pickled red onions (optional)

Step-by-Step Instructions

1. Prepare the Marinade

In a large mixing bowl, whisk together olive oil, lemon juice, garlic, and all the spices.
Reserve 2 tablespoons of the marinade for the vegetables.

2. Marinate the Chicken

Add the chicken thighs to the bowl with the marinade. Toss until fully coated.
Cover and refrigerate for at least 30 minutes (or up to 8 hours for deeper flavor).

3. Preheat the Oven

Preheat your oven to 425°F (220°C).
Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.

4. Prepare the Vegetables

In a separate bowl, toss the red onions, bell peppers, cherry tomatoes, and zucchini with the reserved marinade.
Spread the vegetables evenly on the sheet pan.

5. Add the Chicken

Arrange the marinated chicken thighs on top of the vegetables.

6. Bake the Shawarma

Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Optional: Broil for 2-3 minutes at the end for a slight char on the chicken and vegetables.

7. Serve and Enjoy

Slice the chicken into strips.
Serve with warm pita or flatbread, a dollop of tzatziki sauce, and fresh parsley or cilantro.
Add pickled red onions for an extra tangy kick!

Why You’ll Love This Recipe

One-Pan Convenience: Minimal cleanup with everything cooked on a single sheet pan.
Customizable: Adjust the vegetables or spice levels to suit your taste.
Meal Prep Friendly: Store leftovers for easy lunches or dinners during the week.

Variations and Substitutions

Vegetarian Option

Swap the chicken with chickpeas or firm tofu. Marinate and roast alongside the vegetables.

Protein Alternatives

Use boneless chicken breasts or even lamb for a richer flavor.

Additional Vegetables

Sweet potatoes, cauliflower florets, or eggplant work beautifully in this dish.

Pro Tips for Perfect Sheet Pan Chicken Shawarma

Don’t Overcrowd: Ensure there’s enough space on the sheet pan for even roasting. Use two pans if necessary.
Fresh Spices: Using fresh ground spices will enhance the overall flavor of the dish.
Marinate Longer: For maximum flavor, marinate the chicken for at least 2 hours or overnight.
Serve Warm: Reheat leftovers in the oven to maintain the crispy texture.