![- 1.5 lbs boneless, skinless chicken thighs (or breasts) - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) - 3 cloves garlic, minced - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground turmeric - 1 teaspoon smoked paprika - 1 teaspoon ground cinnamon - 1 teaspoon cayenne pepper (adjust to desired heat) - Salt and pepper to taste - Juice of 1 lemon - 1 red onion, sliced - 1 bell pepper (any color), sliced - 1 zucchini, sliced into half-moons - 1 cup cherry tomatoes, halved Using the right ingredients makes all the difference in flavor. For this dish, I love using chicken thighs. They stay juicy and tender. Feel free to swap them for chicken breasts if you prefer. Olive oil adds richness and helps the spices stick. The spices create the shawarma flavor that makes this dish special. Garlic, cumin, and coriander give it warmth. Turmeric adds a lovely color. Smoked paprika and cinnamon bring depth. Cayenne pepper lets you control the heat. Don’t forget the lemon juice! It brightens the dish. For vegetables, I suggest red onions, bell peppers, zucchini, and cherry tomatoes. They roast well and add color. You can mix and match based on what you have. The goal is to create a colorful, tasty sheet pan full of goodness. To get the full recipe, check out the [Full Recipe]. This will guide you step-by-step through the process. Start by mixing olive oil, minced garlic, and spices in a large bowl. You will need ground cumin, ground coriander, ground turmeric, smoked paprika, ground cinnamon, and cayenne pepper. Add the juice of one lemon, salt, and pepper to taste. This mix will create a rich and tasty marinade. Next, add the chicken thighs to the bowl and stir until they are well coated. Cover the bowl and let the chicken marinate for at least 30 minutes. If you have time, let it sit for up to two hours. This step makes the chicken full of flavor. While your chicken marinates, preheat your oven to 425°F (220°C). This high heat helps to get a nice roast on the chicken and veggies. Now, prepare your vegetables. You will slice a red onion, a bell pepper of your choice, and a zucchini. Halve the cherry tomatoes. Having these ready will make the baking process a breeze. Once everything is ready, grab a large sheet pan. Spread the marinated chicken evenly across it. Add the sliced onions, bell pepper, zucchini, and cherry tomatoes around the chicken. Drizzle a bit more olive oil over the veggies and sprinkle with salt and pepper. Now, place the sheet pan in your preheated oven. Roast for about 25 to 30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender. For a nice finish, switch to broil for 2 to 3 minutes. This step adds color and a bit of crispiness. Enjoy your delicious meal! For the complete recipe, check out the Full Recipe. To get the best flavor, marinate your chicken well. Use a bowl to mix olive oil, garlic, and spices. This mix helps the chicken soak in all the tasty goodness. Aim for a marination time of at least 30 minutes. For even better flavor, marinate for up to 2 hours. This lets the spices really blend in. Cooking chicken right is key. Always check the internal temperature. It should reach 165°F (75°C) for safety. To keep your chicken juicy, avoid overcooking. For the vegetables, cut them evenly. This ensures they all cook at the same rate. Roast them until tender, but not mushy. They should have a nice color and be slightly caramelized. Serve your chicken shawarma with warm pita or rice. You can add a fresh salad on the side. A yogurt sauce or tahini dip pairs well with the meal. For extra flavor, try adding pickled vegetables. They add a nice crunch and tang to each bite. If you like heat, a drizzle of hot sauce will kick it up a notch. For the full recipe, check out the details above. {{image_2}} You can use chicken breasts instead of thighs. Breasts cook faster and stay juicy. For a vegetarian option, try chickpeas or tofu. Both absorb flavors well and offer protein. Think about adding seasonal veggies. Use asparagus in spring or squash in fall. You can also mix in sweet potatoes or eggplant. These add flavor and texture. Don't forget to sprinkle some feta cheese on top for a creamy touch. Experiment with spice blends. Try adding za'atar for a herby flavor or harissa for heat. You can also use yogurt as a marinade. It makes the chicken tender and adds a tangy taste. For a fresh twist, mix in fresh herbs like mint or dill. For the complete recipe, check the [Full Recipe]. To store leftovers, let the chicken cool completely. Place it in an airtight container. Keep the chicken and veggies together or separate them. They can stay in the fridge for up to three days. When you want to eat, reheat the chicken in the oven or microwave. Make sure it reaches 165°F (75°C) before serving. If you want to freeze your meal, use freezer-safe containers or bags. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it in the oven for a crispy finish or in the microwave for quick meals. Sheet pan chicken shawarma stays fresh for about three days in the fridge. If you freeze it, it lasts up to three months. Watch for signs of spoilage, like strange smells or changes in color. If you see these signs, it’s best to throw it away. Enjoy your meal safely! For a complete guide, check out the Full Recipe. It takes about 30 minutes to prep, and 35-40 minutes to cook. So, the total time is around 1 hour and 10 minutes. This gives you a delicious meal without spending all day in the kitchen. Yes! You can mix and match your favorite veggies. Try carrots, broccoli, or even eggplant. The key is to choose veggies that roast well. They should be cut into similar sizes to cook evenly. Serve it with rice, couscous, or pita bread. A fresh salad or yogurt sauce also adds a nice touch. You can even add a side of hummus for extra flavor. Absolutely! You can grill the marinated chicken on a barbecue or grill pan. Adjust the cooking time to about 6-8 minutes per side. Just make sure the chicken reaches 165°F (75°C) internally. The spice level can be adjusted easily. If you want it mild, reduce or skip the cayenne pepper. For more heat, add extra cayenne or try a pinch of chili flakes. This way, you can make it perfect for your taste! For the complete cooking instructions, check out the Full Recipe. We’ve covered a lot about making Sheet Pan Chicken Shawarma. You now know the key ingredients, spices, and step-by-step instructions. The tips and tricks help you marinate well and cook chicken perfectly. Remember, feel free to experiment with different veggies and proteins. Proper storage will keep leftovers fresh. Overall, this dish is easy, tasty, and adaptable. Enjoy creating a delicious meal and impressing your loved ones!](https://pureeatsnow.com/wp-content/uploads/2025/07/8b0a772f-28ba-4b5e-ae34-da1bc2906eb7-768x768.webp)
Looking for a flavorful meal that’s easy to make? Try Sheet Pan Chicken Shawarma! This dish brings bold spices and tender chicken together on one pan. It’s perfect for a busy weeknight or a casual gathering. With simple ingredients and quick prep, you’ll have a delicious dinner ready in no time. Let’s dive into this recipe and make your taste buds happy!
Ingredients
Main Ingredients
– 1.5 lbs boneless, skinless chicken thighs (or breasts)
– 2 tablespoons olive oil
– Fresh parsley, chopped (for garnish)
Spices and Seasonings
– 3 cloves garlic, minced
– 2 teaspoons ground cumin
– 2 teaspoons ground coriander
– 1 teaspoon ground turmeric
– 1 teaspoon smoked paprika
– 1 teaspoon ground cinnamon
– 1 teaspoon cayenne pepper (adjust to desired heat)
– Salt and pepper to taste
– Juice of 1 lemon
Vegetables to Include
– 1 red onion, sliced
– 1 bell pepper (any color), sliced
– 1 zucchini, sliced into half-moons
– 1 cup cherry tomatoes, halved
Using the right ingredients makes all the difference in flavor. For this dish, I love using chicken thighs. They stay juicy and tender. Feel free to swap them for chicken breasts if you prefer. Olive oil adds richness and helps the spices stick.
The spices create the shawarma flavor that makes this dish special. Garlic, cumin, and coriander give it warmth. Turmeric adds a lovely color. Smoked paprika and cinnamon bring depth. Cayenne pepper lets you control the heat. Don’t forget the lemon juice! It brightens the dish.
For vegetables, I suggest red onions, bell peppers, zucchini, and cherry tomatoes. They roast well and add color. You can mix and match based on what you have. The goal is to create a colorful, tasty sheet pan full of goodness.
To get the full recipe, check out the [Full Recipe]. This will guide you step-by-step through the process.
Step-by-Step Instructions
Preparing the Marinade
Start by mixing olive oil, minced garlic, and spices in a large bowl. You will need ground cumin, ground coriander, ground turmeric, smoked paprika, ground cinnamon, and cayenne pepper. Add the juice of one lemon, salt, and pepper to taste. This mix will create a rich and tasty marinade. Next, add the chicken thighs to the bowl and stir until they are well coated. Cover the bowl and let the chicken marinate for at least 30 minutes. If you have time, let it sit for up to two hours. This step makes the chicken full of flavor.
Preheating and Preparing
While your chicken marinates, preheat your oven to 425°F (220°C). This high heat helps to get a nice roast on the chicken and veggies. Now, prepare your vegetables. You will slice a red onion, a bell pepper of your choice, and a zucchini. Halve the cherry tomatoes. Having these ready will make the baking process a breeze.
Baking Process
Once everything is ready, grab a large sheet pan. Spread the marinated chicken evenly across it. Add the sliced onions, bell pepper, zucchini, and cherry tomatoes around the chicken. Drizzle a bit more olive oil over the veggies and sprinkle with salt and pepper. Now, place the sheet pan in your preheated oven. Roast for about 25 to 30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender. For a nice finish, switch to broil for 2 to 3 minutes. This step adds color and a bit of crispiness. Enjoy your delicious meal! For the complete recipe, check out the Full Recipe.
Tips & Tricks
Marinating Tips
To get the best flavor, marinate your chicken well. Use a bowl to mix olive oil, garlic, and spices. This mix helps the chicken soak in all the tasty goodness. Aim for a marination time of at least 30 minutes. For even better flavor, marinate for up to 2 hours. This lets the spices really blend in.
Cooking Techniques
Cooking chicken right is key. Always check the internal temperature. It should reach 165°F (75°C) for safety. To keep your chicken juicy, avoid overcooking. For the vegetables, cut them evenly. This ensures they all cook at the same rate. Roast them until tender, but not mushy. They should have a nice color and be slightly caramelized.
Serving Suggestions
Serve your chicken shawarma with warm pita or rice. You can add a fresh salad on the side. A yogurt sauce or tahini dip pairs well with the meal. For extra flavor, try adding pickled vegetables. They add a nice crunch and tang to each bite. If you like heat, a drizzle of hot sauce will kick it up a notch. For the full recipe, check out the details above.
Variations
Protein Alternatives
You can use chicken breasts instead of thighs. Breasts cook faster and stay juicy. For a vegetarian option, try chickpeas or tofu. Both absorb flavors well and offer protein.
Vegetable Additions
Think about adding seasonal veggies. Use asparagus in spring or squash in fall. You can also mix in sweet potatoes or eggplant. These add flavor and texture. Don’t forget to sprinkle some feta cheese on top for a creamy touch.
Flavor Twists
Experiment with spice blends. Try adding za’atar for a herby flavor or harissa for heat. You can also use yogurt as a marinade. It makes the chicken tender and adds a tangy taste. For a fresh twist, mix in fresh herbs like mint or dill.
For the complete recipe, check the [Full Recipe].
Storage Info
Refrigeration Guidelines
To store leftovers, let the chicken cool completely. Place it in an airtight container. Keep the chicken and veggies together or separate them. They can stay in the fridge for up to three days. When you want to eat, reheat the chicken in the oven or microwave. Make sure it reaches 165°F (75°C) before serving.
Freezing Instructions
If you want to freeze your meal, use freezer-safe containers or bags. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it in the oven for a crispy finish or in the microwave for quick meals.
Shelf Life Details
Sheet pan chicken shawarma stays fresh for about three days in the fridge. If you freeze it, it lasts up to three months. Watch for signs of spoilage, like strange smells or changes in color. If you see these signs, it’s best to throw it away. Enjoy your meal safely!
For a complete guide, check out the Full Recipe.
FAQs
How long does it take to prepare and cook Sheet Pan Chicken Shawarma?
It takes about 30 minutes to prep, and 35-40 minutes to cook. So, the total time is around 1 hour and 10 minutes. This gives you a delicious meal without spending all day in the kitchen.
Can I use different vegetables in this recipe?
Yes! You can mix and match your favorite veggies. Try carrots, broccoli, or even eggplant. The key is to choose veggies that roast well. They should be cut into similar sizes to cook evenly.
What should I serve with Sheet Pan Chicken Shawarma?
Serve it with rice, couscous, or pita bread. A fresh salad or yogurt sauce also adds a nice touch. You can even add a side of hummus for extra flavor.
Is it possible to grill this chicken instead of using a sheet pan?
Absolutely! You can grill the marinated chicken on a barbecue or grill pan. Adjust the cooking time to about 6-8 minutes per side. Just make sure the chicken reaches 165°F (75°C) internally.
How spicy is this dish?
The spice level can be adjusted easily. If you want it mild, reduce or skip the cayenne pepper. For more heat, add extra cayenne or try a pinch of chili flakes. This way, you can make it perfect for your taste!
For the complete cooking instructions, check out the Full Recipe.
We’ve covered a lot about making Sheet Pan Chicken Shawarma. You now know the key ingredients, spices, and step-by-step instructions. The tips and tricks help you marinate well and cook chicken perfectly. Remember, feel free to experiment with different veggies and proteins. Proper storage will keep leftovers fresh. Overall, this dish is easy, tasty, and adaptable. Enjoy creating a delicious meal and impressing your loved ones!
![- 1.5 lbs boneless, skinless chicken thighs (or breasts) - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) - 3 cloves garlic, minced - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground turmeric - 1 teaspoon smoked paprika - 1 teaspoon ground cinnamon - 1 teaspoon cayenne pepper (adjust to desired heat) - Salt and pepper to taste - Juice of 1 lemon - 1 red onion, sliced - 1 bell pepper (any color), sliced - 1 zucchini, sliced into half-moons - 1 cup cherry tomatoes, halved Using the right ingredients makes all the difference in flavor. For this dish, I love using chicken thighs. They stay juicy and tender. Feel free to swap them for chicken breasts if you prefer. Olive oil adds richness and helps the spices stick. The spices create the shawarma flavor that makes this dish special. Garlic, cumin, and coriander give it warmth. Turmeric adds a lovely color. Smoked paprika and cinnamon bring depth. Cayenne pepper lets you control the heat. Don’t forget the lemon juice! It brightens the dish. For vegetables, I suggest red onions, bell peppers, zucchini, and cherry tomatoes. They roast well and add color. You can mix and match based on what you have. The goal is to create a colorful, tasty sheet pan full of goodness. To get the full recipe, check out the [Full Recipe]. This will guide you step-by-step through the process. Start by mixing olive oil, minced garlic, and spices in a large bowl. You will need ground cumin, ground coriander, ground turmeric, smoked paprika, ground cinnamon, and cayenne pepper. Add the juice of one lemon, salt, and pepper to taste. This mix will create a rich and tasty marinade. Next, add the chicken thighs to the bowl and stir until they are well coated. Cover the bowl and let the chicken marinate for at least 30 minutes. If you have time, let it sit for up to two hours. This step makes the chicken full of flavor. While your chicken marinates, preheat your oven to 425°F (220°C). This high heat helps to get a nice roast on the chicken and veggies. Now, prepare your vegetables. You will slice a red onion, a bell pepper of your choice, and a zucchini. Halve the cherry tomatoes. Having these ready will make the baking process a breeze. Once everything is ready, grab a large sheet pan. Spread the marinated chicken evenly across it. Add the sliced onions, bell pepper, zucchini, and cherry tomatoes around the chicken. Drizzle a bit more olive oil over the veggies and sprinkle with salt and pepper. Now, place the sheet pan in your preheated oven. Roast for about 25 to 30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender. For a nice finish, switch to broil for 2 to 3 minutes. This step adds color and a bit of crispiness. Enjoy your delicious meal! For the complete recipe, check out the Full Recipe. To get the best flavor, marinate your chicken well. Use a bowl to mix olive oil, garlic, and spices. This mix helps the chicken soak in all the tasty goodness. Aim for a marination time of at least 30 minutes. For even better flavor, marinate for up to 2 hours. This lets the spices really blend in. Cooking chicken right is key. Always check the internal temperature. It should reach 165°F (75°C) for safety. To keep your chicken juicy, avoid overcooking. For the vegetables, cut them evenly. This ensures they all cook at the same rate. Roast them until tender, but not mushy. They should have a nice color and be slightly caramelized. Serve your chicken shawarma with warm pita or rice. You can add a fresh salad on the side. A yogurt sauce or tahini dip pairs well with the meal. For extra flavor, try adding pickled vegetables. They add a nice crunch and tang to each bite. If you like heat, a drizzle of hot sauce will kick it up a notch. For the full recipe, check out the details above. {{image_2}} You can use chicken breasts instead of thighs. Breasts cook faster and stay juicy. For a vegetarian option, try chickpeas or tofu. Both absorb flavors well and offer protein. Think about adding seasonal veggies. Use asparagus in spring or squash in fall. You can also mix in sweet potatoes or eggplant. These add flavor and texture. Don't forget to sprinkle some feta cheese on top for a creamy touch. Experiment with spice blends. Try adding za'atar for a herby flavor or harissa for heat. You can also use yogurt as a marinade. It makes the chicken tender and adds a tangy taste. For a fresh twist, mix in fresh herbs like mint or dill. For the complete recipe, check the [Full Recipe]. To store leftovers, let the chicken cool completely. Place it in an airtight container. Keep the chicken and veggies together or separate them. They can stay in the fridge for up to three days. When you want to eat, reheat the chicken in the oven or microwave. Make sure it reaches 165°F (75°C) before serving. If you want to freeze your meal, use freezer-safe containers or bags. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it in the oven for a crispy finish or in the microwave for quick meals. Sheet pan chicken shawarma stays fresh for about three days in the fridge. If you freeze it, it lasts up to three months. Watch for signs of spoilage, like strange smells or changes in color. If you see these signs, it’s best to throw it away. Enjoy your meal safely! For a complete guide, check out the Full Recipe. It takes about 30 minutes to prep, and 35-40 minutes to cook. So, the total time is around 1 hour and 10 minutes. This gives you a delicious meal without spending all day in the kitchen. Yes! You can mix and match your favorite veggies. Try carrots, broccoli, or even eggplant. The key is to choose veggies that roast well. They should be cut into similar sizes to cook evenly. Serve it with rice, couscous, or pita bread. A fresh salad or yogurt sauce also adds a nice touch. You can even add a side of hummus for extra flavor. Absolutely! You can grill the marinated chicken on a barbecue or grill pan. Adjust the cooking time to about 6-8 minutes per side. Just make sure the chicken reaches 165°F (75°C) internally. The spice level can be adjusted easily. If you want it mild, reduce or skip the cayenne pepper. For more heat, add extra cayenne or try a pinch of chili flakes. This way, you can make it perfect for your taste! For the complete cooking instructions, check out the Full Recipe. We’ve covered a lot about making Sheet Pan Chicken Shawarma. You now know the key ingredients, spices, and step-by-step instructions. The tips and tricks help you marinate well and cook chicken perfectly. Remember, feel free to experiment with different veggies and proteins. Proper storage will keep leftovers fresh. Overall, this dish is easy, tasty, and adaptable. Enjoy creating a delicious meal and impressing your loved ones!](https://pureeatsnow.com/wp-content/uploads/2025/07/8b0a772f-28ba-4b5e-ae34-da1bc2906eb7-250x250.webp)
