Sheet Pan Chicken Shawarma with Vegetables
A delicious Sheet Pan Chicken Shawarma! There's caramelized onions, red bell pepper, zucchini, and crispy chickpeas. The chicken is coated in a yogurt shawarma marinade and roasted until juicy with lightly charred edges.
When I first started making shawarma at home, I thought there was no way it could taste just as good as what I'd had from a restaurant. But once I created my own homemade shawaram spice mix, everything changed!
The chicken came out just as juicy and flavorful, without needing a rotisserie or grill. Roasting it on a sheet pan gave it that perfect char and kept the whole process simple.
What you'll need:
Optional swaps:
Greek yogurt chicken marinade: easy swap with a similar flavor profile
Za'atar marinade: adds a more herby, tangy twist
The Shawarma Marinade
The secret to a good chicken shawarma really comes from the marinade. Yogurt keeps the chicken tender, and olive oil helps it stay juicy.
When you mix all of that smoky, garlicky shawarma spice blend and a good pinch of sea salt, the chicken soaks up tons of flavor.
How to Make Sheet Pan Chicken Shawarma with Vegetables
- Start by mixing up the yogurt marinade and coating the chicken so it can soak in all those shawarma spices while you prep everything else.
- Next, chop the vegetables into large, even pieces. Toss them with chickpeas, olive oil, and shawarma seasoning right on the sheet pan. Then nestle the marinated chicken next to the veggies.
- Roast everything at 425°F until the chicken is cooked through and the vegetables are tender with those golden, slightly charred edges. Finish with fresh parsley and serve.
- Tip: Don't overcrowd the pan; spread everything out in a single layer, the best you can. If needed, use two sheet pans.
Pro Tips for the Best Chicken Shwarma with Veggies
Spread everything in a single layer so the vegetables roast and caramelize rather than steam. Use two pans if needed.
Marinate while you prep; even a short marinade time helps the chicken soak up flavor before roasting.
Cut vegetables evenly. Keeps everything cooking at the same rate so nothing turns mushy or underdone.
Roasting at 425°F gives you those golden, lightly charred edges.
How to Serve
You can serve this sheet pan chicken shawarma a few different ways, depending on what you're in the mood for.
Build a grain bowl: Spoon everything over warm grains like farro, turmeric rice, vermicelli rice, or quinoa.
Make a Salad: Serve it over greens or alongside Shirazi salad or fattoush to keep the theme going, and complement those roasted flavors.
Finish with a Sauce: Add a bright sauce like Zhoug sauce, tahini sauce, or Muhammara.
PrintSheet Pan Chicken Shawarma with Vegetables
A flavor-packed sheet-pan chicken shawarma with tender, spiced chicken thighs, caramelized vegetables, and crispy chickpeas all roasted together.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sheet Pan
- Cuisine: Middle Eastern-inspired
Ingredients
Shawarma Yogurt Marinade
- ⅓ cup Greek yogurt
- 1 tablespoon olive oil
- 2 tablespoons shawarma spice mix
- 3 cloves garlic, minced
- 1 ½ teaspoons sea salt
- ½ teaspoon coarse black pepper
- 2 pounds boneless, skinless chicken thighs
Vegetables
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 red bell pepper, seeded and cut into large chunks
- 1 medium zucchini, sliced into ½-inch thick half-moons
- ½ medium red onion, cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon shawarma spice mix
- 1 teaspoon sea salt
- ½ teaspoon coarse black pepper
For Serving
- Freshly chopped flat-leaf parsley
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- In a large bowl, whisk together the Greek yogurt, olive oil, shawarma spice mix, minced garlic, salt, and black pepper. Add the chicken thighs and toss until evenly coated. Set aside to marinate while you prep the vegetables.
- Cut the red bell pepper into large chunks, slice the zucchini into ½-inch thick half-moons, and cut the red onion into thick wedges.
- Add the chickpeas, bell pepper, zucchini, and red onion to the sheet pan. Drizzle with olive oil, then sprinkle with shawarma spice mix, salt, and pepper. Toss everything together until well-coated and spread into an even layer.
- Nestle the marinated chicken thighs next to the vegetables.
- Roast for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender with lightly charred edges.
- Garnish with freshly chopped flat-leaf parsley and serve warm.
Nutrition
- Serving Size:
- Calories: 307
- Sugar: 3.6 g
- Sodium: 2205.9 mg
- Fat: 13.6 g
- Carbohydrates: 23 g
- Protein: 23.2 g
- Cholesterol: 73.1 mg
