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A vibrant sheet pan filled with golden-brown chicken shawarma strips arranged alongside roasted colorful vegetables including red bell peppers, zucchini, and red onions. The dish is garnished with fresh parsley and sprinkled with sesame seeds, showcasing a crispy texture and aromatic spices, all beautifully presented on a rustic wooden table.

Sheet Pan Chicken Shawarma with Veggies

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Enjoy a flavorful and easy Sheet Pan Chicken Shawarma with Veggies, a delicious Middle Eastern-inspired dish that’s perfect for busy weeknights or casual gatherings. This recipe features tender, spiced chicken thighs paired with colorful vegetables, all roasted on a single sheet pan for minimal cleanup and maximum taste.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs or breasts, sliced into strips
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cinnamon
  • Salt and freshly ground black pepper to taste
  • 1 large red onion, sliced
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes
  • Fresh parsley or cilantro for garnish
  • Optional: lemon wedges for serving

Instructions

  1. Mix ground cumin, ground coriander, paprika, turmeric, garlic powder, onion powder, ground cinnamon, salt, and pepper in a small bowl to create the spice blend.
  2. Place sliced chicken in a large bowl. Drizzle with olive oil and sprinkle the spice mixture over the chicken. Toss well to coat evenly. Cover and refrigerate for at least 30 minutes.
  3. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly spray with cooking spray.
  4. Arrange the marinated chicken slices evenly on the sheet pan. Surround with sliced vegetables: red onion, bell pepper, zucchini, and cherry tomatoes. Drizzle vegetables with a little more olive oil, and season with salt and pepper if needed.
  5. Roast in the oven for 20-25 minutes until chicken is cooked through and vegetables are tender and slightly caramelized. Broil for an additional 2-3 minutes for crispier edges.
  6. Serve hot, garnished with chopped parsley or cilantro. Add lemon wedges for extra flavor. Serve with pita, naan, or over rice or salad depending on preference.

Notes

  • For extra flavor, marinate the chicken longer, up to 2 hours or overnight.
  • Feel free to customize with seasonal vegetables like eggplant or carrots.
  • Vegetables can be pre-roasted separately if you prefer crisper textures.
  • Author: Serena Miller
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: High-Protein

Nutrition

  • Serving Size: 1 plate
  • Calories: 350 Kcal
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 100mg

Find it online: https://mealsmom.com/sheet-pan-chicken-shawarma-with-veggies/