Description
Chicken Shawarma Sheet Pan Dinner is a quick, flavorful, and easy-to-make meal featuring tender marinated chicken and colorful roasted vegetables all cooked together on a single sheet pan. Infused with authentic Middle Eastern spices and balanced with fresh herbs and citrus, this dish offers a smoky, spicy punch perfect for busy weeknights with minimal cleanup.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts
Marinade Spice Blend
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 0.25 teaspoon ground cinnamon
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- Salt and pepper, to taste
Vegetables
- 2 red bell peppers, chopped
- 1 large onion, chopped
- 1 cup cherry tomatoes
Garnish
- Fresh parsley or cilantro, chopped
- Optional: lemon wedges
Instructions
- Prepare the Marinade: Combine ground cumin, paprika, turmeric, cinnamon, minced garlic, lemon juice, olive oil, salt, and pepper in a large mixing bowl. Whisk until the spices form a smooth, fragrant paste that will coat the chicken perfectly.
- Marinate the Chicken: Add the chicken pieces to the marinade, tossing them gently to ensure each piece is thoroughly coated. For best flavor, let it sit for at least 30 minutes or refrigerate overnight when possible.
- Prepare the Vegetables: While the chicken marinates, chop red bell peppers, onions, and cherry tomatoes into even pieces to ensure they roast evenly and bring out natural sweetness.
- Assemble on the Sheet Pan: Spread the marinated chicken evenly across a large sheet pan, then nestle the chopped vegetables around the chicken in a single layer for even cooking.
- Roast to Perfection: Bake in a preheated oven at 425°F (220°C) for 25-30 minutes, or until the chicken is cooked through and the vegetables are caramelized and tender. Optionally, broil for 2-3 minutes at the end for extra crispiness.
- Garnish and Serve: Finish with a sprinkle of fresh parsley or cilantro and a squeeze of lemon juice to add vibrancy and fresh flavor to the dish.
Notes
- Use chicken thighs for juicier, more flavorful meat.
- Marinate chicken longer for deeper flavor.
- Do not overcrowd the sheet pan to allow proper roasting and crisping.
- Roast at high heat (425°F) for caramelized vegetables and crisp chicken.
- Add fresh herbs just before serving for maximum flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg