Chicken Shawarma Sheet Pan Dinner
This sheet pan chicken shawarma has chicken thighs, chickpeas, and vegetables roast together on one sheet pan, then get finished with a simple lemony yogurt sauce.
Equipment
Ingredients
For the Chicken & Vegetables
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon granulated garlic
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander (optional, but recommended)
- ¼ teaspoon cinnamon
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- 1 small red onion, chopped into 1-inch pieces
- 2 carrots, chopped on the diagonal into ¼ inch pieces (about 1 cup)
- 1 cup cauliflower florets
For the Yogurt Sauce
- ¾ cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 small clove garlic, finely minced
- ¼ teaspoon kosher salt
Instructions
- Preheat And Prep: Preheat the oven to 425°F. Spray a rimmed sheet pan with cooking spray or line with parchment for easier cleanup.
- Prepare the Chicken & Veggies: In a large bowl, whisk together the olive oil, lemon juice, granulated garlic, smoked paprika, cumin, coriander, cinnamon, ¾ teaspoons salt, and black pepper until smooth.
- Add the chicken, tossing to evenly coat.
- Add the chickpeas, red onion, carrots, and cauliflower, tossing again to coat everything evenly.
- Place on the prepared sheet pan(s), spreading out in a single layer so nothing is overcrowded.
- Roast: Roast for 25-30 minutes, flipping halfway, until the chicken is cooked through and the vegetables are golden and tender. Optional: run under the broiler for a minute or two at the end for extra caramelization of the veggies.
- Make the Yogurt Sauce: While the chicken & veggies roasts, whisk together the Greek yogurt, lemon juice, olive oil, garlic, and salt in a small bowl.
- Serve: Add the roasted chicken & veggies to a bowl and drizzle with the yogurt sauce. Serve with rice, pita, tomatoes, and lettuce if desired.
Notes
- Optional Serving Suggestions: cooked rice, warmed pita, sliced tomatoes, chopped lettuce, fresh chopped parsley or mint.
- Don’t Overcrowd: For best results, avoid overcrowding the pan! If things are piled up, they steam instead of caramelize. If in doubt, two pans are better than disappointment. 🙂
- Oven Temp: When I tested this, roasting everything together at a higher temp was the key. 425°F gets you browned chicken and vegetables with real flavor instead of soft, steamed vibes.
Nutrition
Serving: 1 (of 6) | Calories: 302kcal | Carbohydrates: 17g | Protein: 30g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 109mg | Sodium: 716mg | Potassium: 593mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3773IU | Vitamin C: 14mg | Calcium: 86mg | Iron: 2mg
