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Best Chicken Shawarma Sheet-pan Dinner

This Best Chicken Shawarma Sheet-Pan Dinner is a delicious and easy-to-make meal that brings the flavors of Middle Eastern cuisine to your kitchen. The chicken is marinated in a homemade shawarma spice blend and roasted alongside vibrant vegetables, making for a wholesome dinner that's packed with flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large mixing bowl
  • 1 baking sheet
  • 1 parchment paper (optional)
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 cutting board

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 3 tablespoons olive oil Drizzle a little over the vegetables.
  • 3 tablespoons plain yogurt
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 2 cups cherry tomatoes
  • Fresh parsley for garnish
  • Lemon wedges for serving

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper if desired.
  • In a large mixing bowl, combine olive oil, yogurt, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, salt, and black pepper. Mix well to create the marinade.
  • Add the chicken thighs to the marinade, ensuring each piece is well-coated. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
  • While the chicken marinates, prepare the vegetables. Slice the red and yellow bell peppers and red onion. Set aside.
  • Place the marinated chicken thighs on one side of the prepared baking sheet. Arrange the sliced vegetables and cherry tomatoes on the other side.
  • Drizzle a little olive oil over the vegetables, season lightly with salt and pepper, and toss to combine.
  • Roast in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender.
  • Once cooked, remove the sheet pan from the oven and let it rest for a few minutes.
  • Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Notes

For added flavor, consider serving the chicken and vegetables with warm pita bread or a side of couscous.
You can easily customize the vegetables based on what you have on hand or what is in season.
Leftover chicken shawarma can be stored in an airtight container in the fridge for up to 3 days.