Chicken Shawarma Sheet Pan

Sharing is caring!

Chicken Shawarma Sheet Pan

There’s something magical about a dinner that fills the kitchen with warm spices, comes together on a single pan, and disappears from plates faster than you can say “shawarma.” This Chicken Shawarma Sheet Pan Dinner quickly became a weeknight lifesaver in our house. I first made it on a whim—trying to shake up our usual chicken routine—and it was love at first bite. The juicy, marinated chicken paired with tender roasted veggies, all wrapped up in a warm pita or spooned over rice, made dinner feel like a mini Mediterranean escape.

What I love most about this recipe is its no-fuss, full-flavor approach. The marinade is simple, yet packs so much depth from garlic, lemon, cumin, and paprika—it transforms ordinary chicken thighs into something crave-worthy. And cleanup? A breeze, since everything roasts together on one sheet pan. Even my pickiest eater went back for seconds, which is practically a standing ovation in our house.

Now, I make this recipe at least once a week. It’s great for meal prepping lunches, impressing guests without the stress, or just feeding your hungry crew without breaking a sweat. It’s the kind of dinner that tastes like it took hours, but in reality, it’s effortless. And when your family keeps asking, “When are you making that shawarma chicken again?” you know it’s become a household classic. Trust me, this one is worth making—and making again.

Questions I Often Get Asked About This Recipe

Can I use chicken breasts instead of thighs?
Yes, but keep in mind that thighs stay juicier. If using breasts, cut them evenly and keep a close eye to avoid overcooking.

Can I make this ahead of time?
Absolutely! You can marinate the chicken up to 24 hours in advance. You can also roast everything and store it in the fridge for up to 4 days.

Is it spicy?
Not at all. It’s full of flavor but very mild. If you like heat, add a pinch of cayenne or serve it with spicy harissa or hot sauce.

What should I serve it with?
Pita bread, garlic sauce or tzatziki, a simple salad, or rice work wonderfully. You can even turn it into shawarma bowls.

Can I freeze leftovers?
Yes! Freeze the cooked chicken and veggies in an airtight container. Reheat in the oven or microwave for an easy future meal.

What You Need to Make Chicken Shawarma Sheet Pan Dinner

Ingredients:

2 lbs boneless, skinless chicken thighs

3 tablespoons olive oil

Juice of 1 lemon

4 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cinnamon

1 large red onion, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

Fresh parsley, for garnish

Pita bread or rice, for serving

Special Equipment:

1 large rimmed sheet pan

Mixing bowl for marinade

Tongs or spatula for tossing

How to Make Chicken Shawarma Sheet Pan Dinner

Marinate the Chicken:
In a large bowl, whisk together olive oil, lemon juice, garlic, and all the spices. Add chicken thighs and toss to coat evenly. Cover and marinate for at least 30 minutes (or up to 24 hours in the fridge).

Preheat the Oven:
Set your oven to 425°F (220°C) and line a large sheet pan with foil or parchment for easy cleanup.

Add Veggies:
Spread the sliced onion, bell peppers, and zucchini on the pan. Drizzle with a touch of olive oil and a pinch of salt and pepper.

Add Chicken:
Nestle the marinated chicken thighs on top of the veggies. Pour any remaining marinade over the top.

Roast:
Bake for 25–30 minutes, flipping the chicken halfway through, until it’s cooked through and slightly crispy on the edges.

Serve:
Sprinkle with fresh parsley and serve with warm pita, rice, or salad.

Tips for Making the Best Chicken Shawarma Sheet Pan Dinner

Marinate longer for more flavor. Overnight marination makes the flavors even more intense and delicious.

Use a hot oven. Don’t drop below 425°F—high heat gives that roasted, slightly charred edge you want.

Double the batch. This recipe is meal prep gold. Leftovers reheat beautifully for wraps, bowls, or salads.

Swap the veggies. Broccoli, cauliflower, or sweet potatoes are great alternatives depending on what you have.

Serve with sauce. Garlic yogurt sauce, tahini dressing, or tzatziki takes it over the top.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This recipe is everything I need on a busy weeknight—fast, flavorful, and family-approved!” – Rachel M.

⭐️⭐️⭐️⭐️ “Great flavors! Next time, I’ll add some chili flakes to kick it up a notch. Still a winner!” – Jamal R.

⭐️⭐️⭐️⭐️⭐️ “My kids asked for seconds AND thirds. That never happens. We’ll be making this on repeat.” – Tara L.

⭐️⭐️⭐️⭐️ “Loved it! The marinade is spot on. I wish the veggies had been a little crispier, so I’ll try spreading them out more next time.” – Derek V.

⭐️⭐️⭐️⭐️⭐️ “Made it for a girls’ night dinner and everyone asked for the recipe. It’s a total crowd-pleaser.” – Emily S.

Printable Recipe

Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3

If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook

Rhubarb Meringue Pie

Tangy Lemon Tartlets

Strawberry Oatmeal Bars

Sharing is caring!