Description
- This Chicken Shawarma Sheet-Pan Dinner is a flavorful, easy-to-make meal that combines tender, juicy chicken with roasted vegetables and a warm blend of spices. With minimal prep and a delicious homemade shawarma seasoning, this one-pan dish is perfect for busy weeknights or a simple family dinner. It’s full of flavor, healthy, and convenient!
Ingredients
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For the Chicken Shawarma:
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1 1/2 lbs boneless, skinless chicken thighs (or breasts, if preferred)
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3 tablespoons olive oil
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1 tablespoon ground cumin
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1 tablespoon ground paprika
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1 teaspoon ground turmeric
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1 teaspoon ground coriander
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground allspice
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon ground cayenne pepper (optional, for heat)
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Salt and pepper, to taste
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1 tablespoon lemon juice
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1 tablespoon fresh parsley, chopped (for garnish)
For the Vegetables:
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1 large red onion, sliced
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2 medium bell peppers (red, yellow, or green), sliced
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1 zucchini, sliced
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1 tablespoon olive oil
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Salt and pepper, to taste
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1 teaspoon ground cumin
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1 teaspoon paprika
For the Tahini Sauce (optional):
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1/4 cup tahini
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2 tablespoons lemon juice
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2 tablespoons water (more if needed)
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1 small garlic clove, minced
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Salt and pepper, to taste
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Instructions
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For the Chicken Shawarma:
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Preheat the oven to 400°F (200°C).
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In a small bowl, combine the olive oil, cumin, paprika, turmeric, coriander, cinnamon, allspice, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Add the lemon juice and mix until well combined.
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Coat the chicken thighs with the shawarma spice mixture, making sure they are evenly covered. Let the chicken marinate for at least 15 minutes (or up to 2 hours for more flavor).
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While the chicken is marinating, prepare the vegetables.
For the Vegetables:
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In a large mixing bowl, toss the sliced onion, bell peppers, and zucchini with olive oil, salt, pepper, cumin, and paprika.
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Spread the vegetables in an even layer on a sheet pan.
For the Sheet-Pan Dinner:
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Arrange the marinated chicken thighs on the sheet pan with the vegetables.
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Roast the chicken and vegetables in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender.
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Remove from the oven and let the chicken rest for 5 minutes before slicing.
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Garnish with chopped fresh parsley.
For the Tahini Sauce (optional):
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In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, salt, and pepper until smooth. Add more water to thin if needed.
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Drizzle the tahini sauce over the chicken and vegetables before serving.
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Notes
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You can swap out the chicken thighs for chicken breasts if you prefer leaner meat, but thighs are juicier and tend to stay more tender.
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If you don’t have tahini or prefer a different sauce, you can use a yogurt-based sauce or a simple tzatziki sauce instead.
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Serve this with pita bread, couscous, rice, or a side salad for a complete meal.
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For meal prep, this dish stores well in the fridge for up to 3 days.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course, Dinner
- Method: Roasting, Sheet-Pan Cooking
- Cuisine: Middle Eastern, Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 100mg