Name: Chicken Shawarma Sheet Pan Dinner
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 1/2 lbs chicken thighs, sliced; 2 tablespoons olive oil; 1 tablespoon lemon juice; 3 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1/2 teaspoon turmeric; 1/2 teaspoon coriander; 1/4 teaspoon cinnamon; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 red onion, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; Pita or rice, for serving; Yogurt sauce, optional

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Table of Contents: Chicken Shawarma Sheet Pan Dinner

Chicken Shawarma Sheet Pan Dinner

Are you craving a flavorful, hassle-free dinner that brings everyone to the table? This Chicken Shawarma Sheet Pan Dinner is your new go-to recipe for busy weeknights, festive holidays, or effortless meal prep. Imagine tender, crispy chicken shawarma seasoned with a perfect blend of spices, roasted alongside colorful veggies, chickpeas, and fresh parsley—all on one sheet pan. No fuss, no complicated steps, and a meal that tastes like it’s straight from a Middle Eastern market. Whether you’re feeding a family of four or looking for a healthy weeknight dinner, this recipe checks all the boxes: easy, nutritious, and bursting with bold flavors. Ready to transform your routine into something delicious? Let’s dive in!

Introduction: Chicken Shawarma Sheet Pan Dinner

What could be better than a meal that tastes as good as it is easy? The Chicken Shawarma Sheet Pan Dinner combines the rich, aromatic flavors of shawarma spices with the simplicity of one-pan cooking. This dish is a game-changer for anyone juggling a hectic schedule but still wanting to serve up something special. With just one tray to roast all your ingredients, you’ll spend less time cleaning and more time savoring every bite. The star? Sheet pan chicken shawarma, where tender chicken thighs are generously seasoned and roasted alongside red bell peppers, carrots, and chickpeas. The result? A vibrant, colorful, and deeply flavorful dinner that’s perfect for family gatherings, potlucks, or even a solo treat when you’re craving something comforting.

This recipe is designed for versatility. The base ingredients are customizable to your liking—swap in sweet potatoes for veggies or add zesty lemon zest to the spice blend. It’s also naturally gluten-free and packed with protein from the chicken and chickpeas, making it a healthy choice for those watching their intake. Plus, the aromatic spices like smoked paprika, cumin, and cinnamon infuse every bite with warmth and depth, while optional tzatziki sauce adds a cool, refreshing contrast. Whether you’re a lifelong foodie or a beginner in the kitchen, this chicken shawarma recipe is foolproof and adaptable to any kitchen setup.

Perfect for holidays, family dinners, or busy weeknights, this easy sheet pan dinner proves that convenience and flavor can coexist. No more sacrificing taste for speed—just turn on the oven, prep your ingredients, and let your sheet pan work its magic. By the end, you’ll have a visually stunning, aromatic dish that pairs beautifully with warm pita bread, rice, or straight from the pan with a fork. Let’s break down why this recipe deserves a permanent spot in your meal rotation.

Alternate Names & Variations

This dish is known by several popular variations, including:

– Shashwi Chicken Sheet Pan: A nod to the classic shawarma-style spices.
– One-Pan Chicken Shawarma: Highlights the single-tray convenience.
– Easy Mediterranean Sheet Pan Meal: Emphasizes its cultural flavor profile.

For a twist, try adding roasted potatoes or red onions for extra crunch. Prefer your shawarma spicier? Adjust the red pepper flakes to taste!

Ingredients: Chicken Shawarma Sheet Pan Dinner

– 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces: The star of the show, offering juicy texture and rich protein.
– 1 small red onion, cut into 1-inch pieces: Adds sweetness and a pop of color.
– 1 red bell pepper, cut into 1-inch pieces: Bright and crunchy, slightly charring in the oven for deeper flavor.

– 2 carrots, peeled and cut into ¼-inch pieces (about 1 cup): Roasts into tender, sweet bites.
– 15-ounce can chickpeas, rinsed and drained: Adds fiber and a hearty, earthy contrast.
– 1 tablespoon extra virgin olive oil: Keeps everything from sticking and boosts flavor.

– Spice blend: 1½ tsp smoked paprika, 1½ tsp cumin, ½ tsp red pepper flakes (optional), ¾ tsp garlic powder, ¾ tsp onion powder, ¾ tsp dried oregano, ½ tsp ground cinnamon, 1½ tsp kosher salt.
– Fresh parsley, chopped: Sprinkle on top for freshness (optional).
– Tzatziki or white sauce: A cooling side dip to mop up the delicious juices.

Step-by-Step Instructions

Total Time: 45 minutes (20 minutes prep + 25 minutes roasting)

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
2. Season the chicken: In a bowl, mix smoked paprika, cumin, cinnamon, garlic powder, onion powder, dried oregano, red pepper flakes (if using), and salt. Rub this aromatic shawarma seasoning evenly over the chicken thighs.

3. Toss everything: Drizzle olive oil over the chicken and veggies on the sheet pan, then mix the spices into the chickpeas. Spread everything evenly in a single layer.
4. Roast to perfection: Bake for 18-20 minutes, then flip the chicken and veggies. Roast for another 10-15 minutes, or until the chicken reaches 165°F (internal temp) and the edges are crispy.
5. Garnish and serve: Sprinkle with fresh parsley and serve warm with tzatziki sauce, rice, or pita bread.

Chef’s Tip: For extra-crispy chicken, space the pieces apart on the pan—crowding can lead to steaming instead of browning.

Recipe Card Block

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories per serving: ~480 kcal

Why This Recipe Works & Expert Tips

The Chicken Shawarma Sheet Pan Dinner excels in simplicity and flavor balance. The sheet pan chicken shawarma method ensures even cooking while locking in moisture with the spice blend. The combination of sweet roasted carrots, smoky paprika, and tangy tzatziki creates a symphony of tastes without overwhelming your palate. This isn’t just another chicken shawarma recipe—it’s a thoughtfully designed meal that respects your time.

Pro Tips:

– Make ahead: Prep the spices and veggies up to a day in advance for quick assembly.
– Boost fiber: Add an extra cup of brown rice or quinoa on the pan for a carb-rich boost.
– Healthy swap: Use skinless chicken breasts for a leaner option, though thighs remain juicier.

Storage, Freezing, and Reheating Tips

Refrigerating: Store leftovers in an airtight container for up to 3 days. Reheat in a single layer on the sheet pan at 375°F (190°C) for 10 minutes to revive the chicken’s crispiness.
Freezing: Lay cooked chicken and veggies on a frozen sheet pan, then transfer to a freezer bag. Keeps for 3 months. Thaw overnight and reheat in the oven or skillet.
Avoid: Microwaving cold sauce-covered lids on the pan—this can make the chicken soggy.

Conclusion: Chicken Shawarma Sheet Pan Dinner

If you’re looking for a chicken shawarma sheet pan dinner that’s as simple as it is satisfying, this recipe is your ticket to stress-free cooking. With a single pan, you’ll whip up a colorful, aromatic meal that’s perfect for busy households, budget-friendly dinners, or impressing guests without the hassle. The magic of this dish lies in its ability to transform everyday ingredients into a festive feast—all while keeping time and effort to a minimum.

Don’t forget to leave a comment below with your favorite tip or variation! Tag us on social media when you try the recipe, and be sure to pin your favorite easy sheet pan dinner to your Pinterest boards. With just a few ingredients and a little oven magic, you’ll never want to order takeout again.