Pin it 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.
This cozy chicken stew is one of my family favorites, always bringing everyone together around the table.
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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
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Instructions
- Preheat:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Prepare Marinade:
- In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and cayenne (if using).
- Marinate Chicken:
- 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).
- Arrange on Pan:
- 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.
- Roast:
- Roast for 25 30 minutes tossing halfway through until the chicken is cooked through and golden and vegetables are tender.
- Warm Bread:
- Warm the pita breads or flatbreads just before serving.
- Serve:
- Serve chicken and vegetables on the bread topped with a dollop of yogurt chopped parsley and a squeeze of lemon.
Pin it Cooking this recipe always makes for a joyful family meal with lots of smiles and conversations.
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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 it 
This sheet pan chicken shawarma is a simple and delicious meal you can enjoy any night of the week.
Recipe Questions & Answers
- → What spices create the shawarma flavor?
A blend of cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and optional cayenne pepper builds the rich shawarma taste.
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but should be cooked 5 minutes less to avoid drying out.
- → How do I make this dish gluten-free?
Choose certified gluten-free flatbreads or omit bread for a gluten-free meal.
- → What vegetables are best for roasting alongside chicken?
Red onion, bell peppers, zucchini, and cherry tomatoes roast well, complementing the chicken's spices.
- → Is there a vegan alternative for this meal?
Substitute chickpeas or tofu for chicken and use dairy-free yogurt to keep the dish plant-based.
- → How long should the chicken marinate?
Marinate for at least 10 minutes or up to 2 hours in the fridge for deeper flavor infusion.
