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If you’re craving bold Middle Eastern flavors without spending hours in the kitchen, this Chicken Shawarma Sheet-Pan Dinner is your perfect solution. Juicy, spiced chicken paired with tender vegetables all roasted on one pan it’s a wholesome, flavorful, and time-saving meal you’ll want to make again and again.
Table of Contents
Why You’ll Love This Recipe
- One-pan convenience: Easy prep and even easier cleanup.
- Bold, aromatic spices: Inspired by authentic shawarma flavors.
- Healthy and balanced: Packed with protein, fiber, and nutrients.
- Family-friendly: Customizable with toppings and sides.
Ingredients You’ll Need
For the Chicken Marinade
- 2 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 ½ tsp ground coriander
- 1 tsp turmeric
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1 tsp salt
For the Vegetables
- 1 large red onion, sliced
- 2 red bell peppers, sliced
- 1 zucchini, sliced into half-moons
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- Salt & pepper to taste
Optional Garnishes
- Fresh parsley or cilantro
- Greek yogurt or tzatziki
- Warm pita bread or rice
Step-by-Step Instructions
1. Marinate the Chicken
In a large bowl, whisk together olive oil, garlic, lemon juice, and all spices. Add chicken thighs and coat well. Cover and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).
2. Prepare the Vegetables
Toss the onion, bell peppers, zucchini, and tomatoes with olive oil, salt, and pepper. Spread evenly on a large sheet pan.
3. Assemble the Sheet Pan
Place marinated chicken thighs over the vegetables. Make sure everything is spread in a single layer for even roasting.
4. Roast to Perfection
Preheat oven to 425°F (220°C). Roast for 25–30 minutes, flipping chicken halfway through, until chicken reaches an internal temperature of 165°F (74°C).
5. Serve and Enjoy
Slice the chicken, layer it over roasted veggies, and serve with pita bread, rice, or a fresh salad. Add yogurt or tahini sauce for extra flavor.
Tips for the Best Shawarma Sheet-Pan Dinner
- Thighs over breasts: Chicken thighs stay juicy and flavorful after roasting.
- Marinate longer: Overnight marinating gives the richest flavor.
- Don’t overcrowd the pan: Use two pans if needed for crispy, caramelized results.
- Meal prep friendly: Store leftovers in the fridge for up to 4 days.
Serving Suggestions
- Wrap in pita bread with lettuce, tomato, and tahini sauce.
- Serve over a bed of fluffy rice or couscous.
- Pair with a crisp cucumber-tomato salad.
- Add pickled onions for tangy contrast.
Nutritional Information (Per Serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 420 kcal |
| Protein | 32 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugars | 5 g |
| Fat | 26 g |
| Saturated Fat | 5 g |
| Cholesterol | 115 mg |
| Sodium | 720 mg |
(Based on 4 servings, without pita or rice)
Final Thoughts
This Chicken Shawarma Sheet-Pan Dinner is a delicious way to bring Middle Eastern street food flavors into your home kitchen. It’s easy, healthy, and endlessly customizable. Whether you’re cooking for a weeknight dinner or meal prepping for the week, this recipe is sure to be a hit at your table.
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