Chicken Shawarma Sheet-Pan Dinner Recipe

Ingredients

• 1½ lb boneless, skinless chicken thighs

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 2 tsp ground cumin

• 2 tsp smoked paprika

• 1½ tsp ground coriander

• 1 tsp turmeric

• ½ tsp cinnamon

• ½ tsp cayenne pepper (optional)

• Juice of 1 lemon

• Salt and black pepper, to taste

• 1 red onion, sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 zucchini, sliced into half-moons

• 1 cup cherry tomatoes

Cooking Time

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

Serving

• Serves 4

Instructions

1. Preheat and prep:
   
   Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Marinate the chicken:
   
   In a bowl, mix olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, lemon juice, salt, and pepper. Add chicken thighs and toss to coat. Let sit for at least 10 minutes (or refrigerate up to 4 hours for deeper flavor).

3. Add the vegetables:
   
   Spread the chicken, onions, peppers, zucchini, and tomatoes on the baking sheet. Toss everything together to coat in the remaining marinade.

4. Roast:
   
   Bake for 25–30 minutes, flipping the chicken halfway through, until the chicken is browned and the vegetables are tender.

5. Serve:
   
   Slice the chicken and serve over warm pita, rice, or salad greens. Add a drizzle of tahini sauce or garlic yogurt sauce for extra flavor.

Tips

• Use chicken thighs instead of breasts for juicier results.

• Add chickpeas to the pan for extra protein and texture.

• Serve with a side of pickled onions or hummus to complete the meal.

Nutrition (per serving)

• Calories: 380

• Protein: 35g

• Carbohydrates: 14g

• Fat: 20g

• Fiber: 4g

This Chicken Shawarma Sheet-Pan Dinner is an easy way to bring street-food flavor home — fragrant, juicy, and ready straight from the oven with minimal cleanup.