Pin 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.
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
- Step 1:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Step 2:
- In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and cayenne (if using).
- Step 3:
- 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).
- Step 4:
- 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.
- Step 5:
- Roast for 25 30 minutes, tossing halfway through, until the chicken is cooked through and golden, and vegetables are tender.
- Step 6:
- Warm the pita breads or flatbreads just before serving.
- Step 7:
- Serve chicken and vegetables on the bread, topped with a dollop of yogurt, chopped parsley, and a squeeze of lemon.
Pin 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
Pin Enjoy this easy and flavorful sheet pan chicken shawarma perfect for quick weeknight dinners.
Recipe Questions
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used. Reduce cooking time by about 5 minutes to prevent drying out.
- → How can I make this dish gluten-free?
Use certified gluten-free flatbreads or skip the bread to keep it gluten-free.
- → Is it possible to make this vegan?
Substitute chicken with chickpeas or tofu and adjust cooking time accordingly for a vegan option.
- → What side dishes pair well?
Serve with hummus, tabbouleh, or a fresh salad to complement the bold flavors.
- → Can the marinade be prepared ahead of time?
Yes, marinate chicken for up to 2 hours in the refrigerator for deeper flavor infusion.