Sheet Pan Chicken Shawarma (Printable)
Spiced chicken thighs roasted with peppers, onion and zucchini, finished with lemon and tahini.
# What You'll Need:
→ Chicken & Marinade
01 - 1.5 pounds boneless, skinless chicken thighs
02 - 3 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 4 cloves garlic, minced
05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1.5 teaspoons smoked paprika
08 - 1 teaspoon ground turmeric
09 - 1 teaspoon ground black pepper
10 - 1 teaspoon salt
11 - 0.5 teaspoon cayenne pepper, optional
→ Vegetables
12 - 1 large red onion, thinly sliced
13 - 1 large red bell pepper, sliced
14 - 1 large yellow bell pepper, sliced
15 - 1 zucchini, sliced
16 - 2 tablespoons olive oil
17 - Salt, to taste
18 - Black pepper, to taste
→ To Serve
19 - Warm pita bread or gluten-free wraps, optional
20 - Chopped fresh parsley
21 - Lemon wedges
22 - Tahini sauce or garlic yogurt sauce
# How to Make It:
01 - Set oven to 425 degrees Fahrenheit. Line a large sheet pan with parchment paper or foil.
02 - Whisk together olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, black pepper, salt, and cayenne in a large bowl.
03 - Add chicken thighs to the marinade and toss thoroughly to coat. Let marinate for at least 10 minutes, or refrigerate up to 8 hours for deeper flavor.
04 - In a separate bowl, combine sliced onion, red and yellow bell peppers, and zucchini with olive oil, salt, and black pepper. Toss to coat evenly.
05 - Distribute the vegetables over the sheet pan. Place the marinated chicken thighs on top of the vegetables.
06 - Roast in the preheated oven for 25 to 30 minutes, turning both the vegetables and chicken halfway through, until chicken is cooked through and edges are slightly charred.
07 - Allow chicken to rest for 5 minutes, then slice into strips.
08 - Serve sliced chicken and vegetables with pita or wraps if desired. Garnish with chopped parsley, a squeeze of lemon, and drizzle with tahini or yogurt sauce.
# Expert Suggestions:
01 -
- Letting everything roast together means maximum flavor and minimal cleanup—no fancy gadgets required.
- This shawarma delivers the savory street-food experience at home, with bold spices and juicy chicken in every bite.
02 -
- Once, I hurried the marinade and ended up with bland chicken—ten extra minutes really do matter.
- Roasting the veggies directly under the chicken means they soak up all the flavorful drippings and turn sweet and golden.
03 -
- Lining the pan ensures you catch all the flavorful juices for scooping over your wraps.
- Adding the chicken directly on top of the veggies means you get built-in basting as everything roasts.