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Chicken Shawarma Sheet Pan Dinner

A quick and flavorful chicken shawarma dinner made on a single sheet pan with roasted veggies, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken marinade
  • 1 lb chicken breast or thighs, sliced Use either chicken breast or thighs based on your preference.
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice For best flavor, use freshly squeezed lemon juice.
  • 2 tsp cumin Essential for authentic shawarma flavor.
  • 1 tsp smoked paprika
  • 3 cloves garlic, minced
  • 1 tsp black pepper
  • 1 pinch cinnamon Optional for added depth of flavor.
  • 1 tsp salt
For the roasted vegetables
  • 2 cups bell peppers, chopped Any color of bell peppers works.
  • 1 cup onion, sliced Use red or yellow onions for sweetness.
  • 1 cup zucchini, chopped Optional; can substitute with other vegetables.
  • 1 cup cherry tomatoes, halved Add for a pop of flavor.

Method
 

Preparation
  1. Slice the chicken into strips or chunks.
  2. In a large bowl, combine the chicken with olive oil, lemon juice, and shawarma spices (cumin, smoked paprika, minced garlic, black pepper, cinnamon, and salt).
  3. Let the chicken marinate in the fridge for at least 20 minutes, or overnight for best results.
  4. Chop the bell peppers, onions, zucchini, and cherry tomatoes.
Cooking
  1. Preheat the oven to 425°F (220°C).
  2. Line a baking sheet with foil or parchment paper.
  3. Spread the marinated chicken and chopped vegetables evenly on the baking sheet.
  4. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are caramelized.
Serving
  1. Serve hot with toasted pita, fresh yogurt, and a garnish of crisp lettuce or parsley.

Notes

This recipe is flexible; swap vegetables or use chickpeas for a vegetarian version. Marinate chicken and veggies up to 24 hours ahead for easy prep.