Chicken Shawarma Sheet Pan Dinner

A bold, restaurant-worthy meal made on a single baking sheet in 25 minutes. Features juicy chicken thighs, roasted vegetables, and a signature Middle Eastern spice blend.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: Middle Eastern

Ingredients Method Notes

Ingredients

Main Ingredients

1 1/2 lbs Boneless skinless chicken thighs Cut into uniform 1-inch pieces
1 small Red onion Cut into 1-inch pieces
1 medium Red bell pepper Cut into 1-inch pieces
2 whole Carrots Peeled and cut into 1/4-inch pieces
15 ounce Canned chickpeas Rinsed and thoroughly drained
1 tablespoon Extra virgin olive oil

Shawarma Spice Blend

1 1/2 teaspoons Smoked paprika
1 1/2 teaspoons Cumin
1/2 teaspoon Red pepper flakes Optional, adjust for heat
3/4 teaspoon Garlic powder
3/4 teaspoon Onion powder
3/4 teaspoon Dried oregano
1/2 teaspoon Ground cinnamon Do not skip
1 1/2 teaspoon Kosher salt

For Serving

Tzatziki or white sauce Optional

Method

Preheat your oven to 425°F. A hot oven is essential to avoid steaming the vegetables.
In a large mixing bowl, combine chopped chicken thighs, red onion, bell pepper, carrots, and chickpeas. Ensure chickpeas are patted completely dry with a paper towel.
Pour olive oil over the mixture and sprinkle with all the spices and salt. Use your hands to massage the oil and spices into every piece until evenly coated.
Line a large rimmed baking sheet with parchment paper. Spread the mixture into a single, even layer (use two pans if crowded).
Roast for 15 minutes or until chicken reaches 165°F. Optional: Broil for 1-2 minutes at the end for extra char.
Let the chicken rest for 2-3 minutes before serving to allow juices to redistribute.

Notes

Ensure carrots are cut thin (1/4-inch) so they cook at the same rate as the chicken. Serve with warm pita, basmati rice, or a drizzle of tzatziki.