Go Back
Sheet Pan Chicken Shawarma | Easy Weeknight Dinner Recipe

Sheet Pan Chicken Shawarma

Sheet Pan Chicken Shawarma is the weeknight dinner hero: bold flavors, juicy chicken, and roasted vegetables all on one pan. Perfect for busy days, easy to prep, and even better for meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean, Middle Eastern
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Shawarma
  • 1.5 lb boneless, skinless chicken thighs or breasts cut into strips
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/4 tsp cinnamon
Vegetables
  • 1 red onion sliced
  • 2 bell peppers sliced (any color)
  • 1 cup cherry tomatoes halved
Optional Garnishes
  • lemon wedges
  • chopped parsley
  • tahini sauce or garlic yogurt sauce

Equipment

  • Sheet Pan
  • Mixing Bowl
  • Oven

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine chicken, olive oil, and all the spices. Toss to coat well.
  3. On a large sheet pan, spread out the sliced onion, bell peppers, and cherry tomatoes.
  4. Add the seasoned chicken to the sheet pan, arranging in a single layer.
  5. Bake for 25–30 minutes, stirring once halfway through, until the chicken is cooked through and slightly crisped.
  6. Remove from the oven and garnish with lemon juice and chopped parsley. Serve with your favorite sides.

Notes

Swap vegetables based on what you have: zucchini, mushrooms, or sweet potatoes work well too. For meal prep, store portions in the fridge for up to 4 days.