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Sheet Pan Chicken Shawarma with Vegetables

Sheet Pan Chicken Shawarma with Vegetables
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A flavor-packed sheet-pan chicken shawarma with tender, spiced chicken thighs, caramelized vegetables, and crispy chickpeas all roasted together.

Ingredients

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Shawarma Yogurt Marinade

  • 1/3 cup Greek yogurt
  • 1 tablespoon olive oil
  • 2 tablespoons shawarma spice mix
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons sea salt
  • 1/2 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 1/2-inch thick half-moons
  • 1/2 medium red onion, cut into wedges
  • 1 tablespoon olive oil
  • 1 teaspoon shawarma spice mix
  • 1 teaspoon sea salt
  • 1/2 teaspoon coarse black pepper

For Serving

  • Freshly chopped flat-leaf parsley

Instructions

  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Nestle the marinated chicken thighs next to the vegetables.
  6. Roast for 35–40 minutes, or until the chicken is cooked through and the vegetables are tender with lightly charred edges.
  7. Garnish with freshly chopped flat-leaf parsley and serve warm.

Nutrition

Find it online: https://crave-worthy.com/sheet-pan-chicken-shawarma/