Description
A flavorful Chicken Shawarma Sheet Pan Dinner loaded with spiced chicken and roasted veggies—easy, fast, and perfect for busy nights.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, combine olive oil, lemon juice, garlic, and all spices.
- Add sliced chicken thighs and toss to coat.
- Spread chicken, onions, and peppers on a sheet pan.
- Bake for 20–25 minutes, until chicken is cooked and veggies are tender.
- Broil for 2–3 minutes for charred edges.
- Serve with pita, rice, or salad, plus optional yogurt sauce.
Notes
For extra flavor, marinate the chicken for at least 1 hour or overnight.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg
Keywords: chicken shawarma, sheet pan dinner, easy chicken recipe, roasted chicken