Chicken Shawarma Sheet Pan Dinner
My sheet pan chicken shawarma is exactly what you’re looking for if you want bold, spiced flavor without marinating or grilling! Chicken thighs, chickpeas, and vegetables roast together on one sheet pan, then get finished with a simple lemony yogurt sauce that will have everyone going back for seconds.
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: 29g | 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
