Sheet Pan Chicken Shawarma

This sheet pan chicken shawarma is my secret weapon for weeknight dinners. It delivers all the warm, aromatic flavors of traditional shawarma with a fraction of the effort and almost no cleanup, making it a true lifesaver when I'm short on time but craving something seriously delicious.

I first developed this recipe when I was trying to use up a random assortment of vegetables from the fridge. It turned out so incredibly well that now it's the meal my family gets most excited about, especially when they smell those spices roasting in the oven.

Ingredients

• Boneless skinless chicken thighs: They are incredibly forgiving and stay juicy and tender during roasting. Look for ones that are evenly sized for consistent cooking.
• A small red onion: It sweetens beautifully when roasted and adds a pop of color.
• One red bell pepper: For that classic sweet and slightly smoky flavor. Any color of bell pepper works here.
• Two carrots: They bring a lovely earthy sweetness that complements the spices.
• A can of chickpeas: Rinsing them well removes any metallic taste and helps them get a little crispy in the oven.
• Extra virgin olive oil: This is the vehicle for all our spices and helps everything get golden brown. A good quality one makes a difference.
• Smoked paprika: This spice is non negotiable for adding a deep, smoky flavor.
• Cumin: It provides a warm, earthy backbone to the shawarma spice blend.
• Red pepper flakes: A little pinch adds a gentle warmth. Feel free to adjust to your personal spice preference.
• Garlic powder: For a savory, aromatic kick without the risk of burning fresh garlic.
• Onion powder: This deepens the savory flavor profile of the dish.
• Dried oregano: It adds a classic Mediterranean herbal note.
• Ground cinnamon: This is the secret ingredient that gives the dish its signature shawarma warmth. Don't skip it.
• Kosher salt: It enhances all the other flavors. I prefer kosher salt for its texture and clean taste.
• Tzatziki: A cool, creamy sauce is the perfect contrast to the warm, spiced chicken.

Step by Step Instructions

Get the Oven Ready:

Start by preheating your oven to 425 degrees Fahrenheit or 220 degrees Celsius. Getting the oven fully preheated is crucial because you want the chicken and vegetables to start sizzling the moment they go in. This helps them get a beautiful caramelized exterior instead of just steaming on the pan.

Combine Everything:

In a large mixing bowl, the biggest one you have, add your chopped chicken thighs, red onion, red bell pepper, carrots, and the rinsed and drained chickpeas. Having a large bowl gives you plenty of room to mix without spilling, ensuring every single piece gets coated in flavor.

Season Generously:

Drizzle the olive oil over the chicken and vegetable mixture. Then, sprinkle over all the spices: the smoked paprika, cumin, red pepper flakes, garlic powder, onion powder, dried oregano, cinnamon, and kosher salt. Use your hands or a large spoon to toss everything together really well. You want to see the spices clinging to every surface.

Arrange on the Pan:

Pour the entire mixture onto a large, rimmed baking sheet. This is important; the rim will catch any juices. Spread everything out into a single, even layer. If the pan is too crowded, the ingredients will steam instead of roast, so use two pans if you need to. Space is key for getting that perfect texture.

Roast to Perfection:

Place the sheet pan in the fully preheated oven and roast for 30 to 35 minutes. About halfway through, you can give everything a quick stir if you like. The chicken should be cooked through and no longer pink inside, and the vegetables should be tender and slightly browned at the edges. For an extra bit of char, turn on the broiler for the last two minutes, but watch it like a hawk because it can go from perfectly charred to burnt in seconds.

Serve It Up:

Carefully remove the pan from the oven. Let it cool for just a minute before serving. Dish it out hot with a generous dollop of cool, creamy tzatziki sauce on top.

Pin it

My favorite part of this recipe is the spice blend. The combination of warm cumin and smoky paprika with that surprising hint of cinnamon is what makes it truly special. The first time I made it, my son walked in and said the house smelled like the best restaurant ever, and that’s a moment I'll always remember.

Storage and Reheating

Leftovers are one of the best parts of this meal. To store, let the chicken and vegetables cool completely, then place them in an airtight container in the refrigerator for up to three days. For the best texture, I recommend reheating on a sheet pan in a 350 degree oven for about 10 minutes, or until warmed through. This helps the veggies and chicken crisp up again, whereas a microwave can sometimes make them a bit soft.

Easy Ingredient Swaps

Don't be afraid to get creative with this recipe. It’s incredibly forgiving. If you don't have red bell peppers, use zucchini, broccoli florets, or even cubes of sweet potato, just make sure to cut them into similar sized pieces for even cooking. No chicken thighs? Chicken breast works too, though you might want to reduce the cooking time slightly to prevent it from drying out. For a vegetarian version, you could double the chickpeas and add some cubed firm tofu.

How to Serve Your Shawarma

While it's fantastic on its own with a side of tzatziki, there are so many ways to serve this dish. My favorite is to stuff it into warm pita bread with some fresh lettuce and sliced tomatoes for a handheld meal. It’s also wonderful served over a bed of fluffy couscous or rice, allowing the grains to soak up all the delicious pan juices. For a lighter option, pile it on top of a bed of crisp greens with a lemon vinaigrette for a hearty and satisfying salad.

Frequently Asked Questions

→ What's the best way to get crispy chicken?

For extra crispy chicken, broil the sheet pan for the last 2 minutes of cooking, keeping a close eye to prevent burning. Also ensure the ingredients are spread in a single, even layer on the pan.

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts. However, chicken thighs tend to stay more moist during roasting. If using chicken breasts, consider reducing the cooking time slightly to avoid overcooking.

→ What other vegetables can I add?

Feel free to add your favorite vegetables! Zucchini, eggplant, potatoes, or even broccoli florets would all work well. Adjust the cooking time as needed based on the density of the vegetables.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, microwave, or enjoy cold.

→ Can I make this ahead of time?

Yes! You can prep the vegetables and chicken up to 24 hours in advance. Store them in a sealed container in the refrigerator until ready to roast. This is a great way to streamline weeknight meal prep.

→ What can I serve with this?

Besides tzatziki sauce, this is delicious served with pita bread, rice, or a simple salad. A lemon-tahini dressing also makes a great alternative to tzatziki.