Name: Easy Sheet Pan Chicken Shawarma with Veggies (30-Min Meal!)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1.5 lb boneless skinless chicken (breast or thighs, cut into 1-inch pieces); 1 red onion (large, sliced into wedges); 1 yellow bell pepper (large, sliced); 1 pint cherry tomatoes (left whole); fresh parsley (chopped, for garnish (optional)); 4 tbsp olive oil; 1 tbsp water; 1 tbsp fresh lemon juice (freshly squeezed is best); 2 tsp ground cumin; 2 tsp paprika; 1 tsp ground allspice; 0.5 tsp garlic powder; 0.25 tsp ground turmeric; 1 tsp salt; ground cinnamon (pinch); cayenne pepper (pinch); black pepper (pinch)

Jump to Recipe

Do you ever get a powerful craving for the warm, aromatic spices of Middle Eastern takeout, but your busy schedule leaves no time for complex recipes? What if you could capture the incredible, layered flavor of authentic chicken shawarma right at home, using just one pan and in about 30 minutes? This Sheet Pan Chicken Shawarma recipe is the weeknight dinner hero you’ve been searching for. It combines tender, juicy chicken with a rainbow of roasted vegetables, all tossed in a homemade shawarma seasoning that will make your kitchen smell absolutely divine. Forget the vertical spit and complicated techniques; this simplified oven-roasted version delivers all the flavor with minimal effort and cleanup. It’s a healthy, vibrant, and incredibly versatile meal that the whole family will love.

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare Your Pan
Step 2: Mix the Authentic Shawarma Marinade
Step 3: Arrange the Chicken and Vegetables
Step 4: Toss Everything to Coat
Step 5: Roast to Perfection
Step 6: Garnish and Serve Hot

Nutritional Information
Healthier Alternatives & Variations
Serving Suggestions
Common Mistakes to Avoid
Storing and Meal Prep Tips
Conclusion
FAQs

Q1. Can I use chicken thighs instead of breasts for this recipe?
Q2. What other vegetables can I use?
Q3. How can I make this dish spicier?
Q4. Can I prepare this Sheet Pan Chicken Shawarma in advance?

Easy Sheet Pan Chicken Shawarma with Veggies (30-Min Meal!)

Description
Ingredients

For the Chicken and Veggies
For the Shawarma Marinade

Instructions
Notes
Nutrition
Did you make this recipe?

Ingredients

The magic of this dish comes from a simple yet powerful blend of spices. You likely have most of these in your pantry already!

Ingredient	Amount/Quantity	Notes
For the Chicken and Veggies
Boneless, Skinless Chicken	1½ pounds	Breast or thighs, cut into 1-inch pieces.
Large Red Onion	1	Sliced into wedges.
Large Yellow Bell Pepper	1	Sliced.
Cherry Tomatoes	1 pint	Left whole.
Fresh Parsley		Chopped, for garnish (optional).
For the Shawarma Marinade
Olive Oil	4 tablespoons
Water	1 tablespoon	Helps create a saucy marinade.
Fresh Lemon Juice	1 tablespoon	Freshly squeezed is best.
Ground Cumin	2 teaspoons
Paprika	2 teaspoons
Allspice	1 teaspoon
Garlic Powder	½ teaspoon
Ground Turmeric	¼ teaspoon
Salt	1 teaspoon
Ground Cinnamon	Pinch
Cayenne Pepper	Pinch
Black Pepper	Pinch

Timing

This one-pan wonder is designed for busy nights, getting a flavorful and complete meal on the table in record time.

Preparation Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: Approximately 30-35 minutes

Step-by-Step Instructions

Ready for the easiest, most flavorful dinner of the week? Let’s get cooking!

Step 1: Preheat the Oven and Prepare Your Pan

First, position a rack in the center of your oven and preheat it to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil. Tip: This is the most important step for a fast and easy cleanup!

Step 2: Mix the Authentic Shawarma Marinade

In a small bowl, whisk together the olive oil, water, lemon juice, cumin, paprika, allspice, garlic powder, turmeric, salt, cinnamon, cayenne, and black pepper. Combining the wet and dry ingredients creates a rich, fragrant paste that will coat every piece of chicken and vegetable beautifully.

Step 3: Arrange the Chicken and Vegetables

On your prepared sheet pan, spread the chicken pieces, sliced red onion, sliced bell pepper, and whole cherry tomatoes. Try to arrange them in a single, even layer for now. This ensures everything gets seasoned properly in the next step.

Step 4: Toss Everything to Coat

Drizzle the prepared shawarma marinade evenly over the chicken and vegetables on the pan. Using your hands or a pair of tongs, toss everything together directly on the sheet pan until every single piece is thoroughly coated in the spice mixture.

Step 5: Roast to Perfection

Spread the coated chicken and vegetables back into a single, even layer across the baking sheet. Tip: Don’t overcrowd the pan! If the ingredients are too close together, they will steam instead of roast. Use two sheet pans if necessary to give everything space. Bake for 15 to 20 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

Step 6: Garnish and Serve Hot

Remove the pan from the oven. If you like, garnish generously with fresh, chopped parsley for a burst of color and freshness. Serve immediately and enjoy the amazing aromas!

Nutritional Information

This is an estimated nutritional breakdown for one serving, assuming the recipe makes four generous servings.

Calories: 410 kcal
Protein: 42 g
Fat: 22 g
Carbohydrates: 12 g
- Fiber: 4 g
- Sugar: 6 g

Disclaimer: These values are approximate and can vary based on the specific ingredients used, such as chicken breast vs. thighs.

Healthier Alternatives & Variations

This dish is already packed with protein and veggies, but you can easily customize it to fit your preferences.

Vary Your Veggies: This recipe is incredibly versatile. Swap the bell peppers and onions for other great roasting vegetables like zucchini, asparagus, broccoli florets, or mushrooms.
Adjust the Spice: Love heat? Double the amount of cayenne pepper for an extra kick. Prefer it milder? Omit the cayenne entirely.
Choose Your Chicken: Boneless, skinless chicken thighs will result in a slightly juicier, more flavorful dish, while chicken breast is a leaner option. Both are delicious!

Serving Suggestions

The best part of this Sheet Pan Chicken Shawarma is how many different ways you can serve it!

Shawarma Bowls: Create a healthy and filling bowl by serving the chicken and vegetables over a bed of fluffy rice pilaf, quinoa, or couscous. For a fantastic low-carb option, use cauliflower rice.
Pita Wraps: Stuff the warm chicken and vegetables into soft pita bread or flatbread. Drizzle generously with a creamy tahini sauce, tzatziki, or a bold garlic sauce for an authentic wrap experience.
As a Main Course: The chicken and vegetables are a complete meal on their own, perfect for a light yet satisfying dinner.

Common Mistakes to Avoid

For the best results, avoid these common sheet pan dinner pitfalls.

Crowding the Pan: This is the most common mistake. When ingredients are piled on top of each other, they trap steam and become soggy instead of getting that delicious roasted char. Solution: Use two sheet pans if needed, ensuring everything is in a single layer with a little space.
Uneven Cooking: If your chicken pieces and vegetables are cut to different sizes, they will cook at different rates. Solution: Aim to cut your chicken into uniform 1-inch cubes and your vegetables into similarly sized slices.
Dry, Overcooked Chicken: Chicken breast can dry out quickly. Solution: Use an instant-read thermometer to check for doneness. Pull the pan from the oven as soon as the chicken reaches 165°F (74°C).

Storing and Meal Prep Tips

This recipe is a meal-prepper’s dream!

Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and are just as delicious the next day.
Reheating: Reheat gently in the microwave or in a hot skillet for a few minutes until warmed through.
Make-Ahead Marinade: For an even faster dinner, you can toss the raw chicken and vegetables in the marinade and store them in a sealed container in the fridge for up to 24 hours. When you’re ready to cook, just spread everything on the pan and bake!

Conclusion

This Sheet Pan Chicken Shawarma is the ultimate proof that you don’t need to sacrifice flavor for convenience. With its aromatic spice blend, tender chicken, and perfectly roasted vegetables, it brings the vibrant taste of a Middle Eastern classic to your table with minimal fuss. It’s a healthy, satisfying, and incredibly versatile dish that’s perfect for busy weeknights, meal prep, or any time you need a quick and impressive meal.

We know you’ll love how simple and delicious this recipe is! Try it out and let us know how you served it in the comments below. We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe for more easy, flavorful ideas!

FAQs

Q1. Can I use chicken thighs instead of breasts for this recipe?

Absolutely! The recipe works perfectly with either boneless, skinless chicken breasts or thighs. Thighs have a bit more fat, which makes them extra juicy and flavorful when roasted.

Q2. What other vegetables can I use?

This recipe is very flexible. Zucchini, yellow squash, broccoli florets, and mushrooms are all fantastic options that roast well. Just be sure to cut them to a size that will allow them to cook in the same amount of time as the chicken.

Q3. How can I make this dish spicier?

It’s easy to adjust the heat level. Simply increase the amount of cayenne pepper to your liking. Start with an extra pinch and add more if you prefer a bolder, spicier flavor.

Q4. Can I prepare this Sheet Pan Chicken Shawarma in advance?

Yes! This recipe is perfect for prepping ahead. You can chop the vegetables and toss them with the raw chicken and marinade up to 24 hours in advance. Store everything in an airtight container in the refrigerator. When ready to eat, just spread it on your sheet pan and bake.