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–+ servings
C. Motter Cindy

Sheet Pan Chicken Shawarma

A flavorful, easy-to-make weeknight dinner that delivers all the aromatic, spiced goodness of traditional shawarma with minimal cleanup. Juicy chicken and roasted vegetables come together on one pan for a healthy, family-friendly meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: dinner
Cuisine: Mediterranean, Middle Eastern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1 1/2 pounds boneless, skinless chicken breasts cut into 1 inch cubes
Vegetables
  • 1 large red onion cut into wedges
  • 2 large bell peppers any color, cut into 1 inch strips
  • 1 pint cherry tomatoes
  • 3 cloves garlic minced
Marinade & Spices
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt or to taste
For Serving
  • pita bread
  • tzatziki sauce
  • hummus
  • fresh parsley

Equipment

  • Large Sheet Pan
  • Parchment paper
  • Mixing bowl
  • - Whisk

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together smoked paprika, ground cumin, turmeric, cinnamon, salt, and pepper to create the spice blend.
  3. In a large mixing bowl, combine cubed chicken, sliced red onion, and sliced bell peppers. Drizzle with olive oil and lemon juice, then add minced garlic and the spice mixture.
  4. Toss everything together until the chicken and vegetables are evenly coated in the spices and oil.
  5. Spread the mixture onto the prepared baking sheet in a single, even layer. Avoid overcrowding to ensure proper roasting.
  6. Roast in the preheated oven for 20 to 25 minutes, tossing halfway through, until chicken is cooked through and vegetables are tender and slightly charred.
  7. For extra char, optionally switch oven to broil for 1-2 minutes, watching closely to prevent burning. Let rest a couple of minutes before serving.

Nutrition

Calories: 320kcalCarbohydrates: 12gProtein: 36gFat: 14gSaturated Fat: 2.5gCholesterol: 85mgSodium: 520mgPotassium: 680mgFiber: 3gSugar: 7gVitamin A: 1200IUVitamin C: 110mgCalcium: 60mgIron: 2.5mg

Notes

This recipe works wonderfully with chicken thighs for extra juiciness. Substitute vegetables as needed. For best results, do not crowd the pan. A great make-ahead meal that reheats beautifully.
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