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Oven roasted chicken shawarma with colorful vegetables on a sheet pan
Lamy Lamy

Oven Roasted Chicken Shawarma Sheet Pan Recipe

Warmly spiced chicken thighs roasted with bell peppers, red onion, zucchini, and cherry tomatoes for a colorful one-pan dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinating and Resting Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Vegetables
  • 2 pounds boneless, skinless chicken thighs cut into 1-inch-wide strips
  • 1 large red bell pepper cut into wide strips
  • 1 large yellow bell pepper cut into wide strips
  • 1 large red onion cut into wedges
  • 1 medium zucchini cut into thick half-moons
  • 2 cups cherry tomatoes
Shawarma Marinade
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 4 cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper optional
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
For Serving
  • 1 lemon cut into wedges
  • 1/4 cup chopped fresh parsley
  • warm pita, cooked rice, hummus, or tahini sauce optional

Equipment

  • Large rimmed sheet pan use two pans if doubling
  • parchment paper
  • Large mixing bowl
  • Instant-read thermometer

Method
 

  1. Pat the chicken dry and cut it into 1-inch-wide strips. Cut the peppers, onion, and zucchini into sturdy, evenly sized pieces.
  2. Whisk the olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, cayenne, salt, and black pepper in a large bowl.
  3. Add the chicken and toss until evenly coated. Cover and refrigerate for 30 minutes or up to 8 hours.
  4. Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper.
  5. Spread the chicken, bell peppers, red onion, and zucchini in a single layer on the pan. Add the cherry tomatoes around the edges. Avoid overlapping the chicken.
  6. Roast for 20 to 25 minutes, stirring the vegetables once, until the largest chicken pieces reach 165°F (74°C) on an instant-read thermometer.
    Spiced chicken shawarma and vegetables roasting on a sheet pan in the oven
  7. For deeper caramelization, broil the fully cooked chicken and vegetables for 1 to 2 minutes, watching closely to prevent burning.
  8. Rest the pan for 5 minutes. Squeeze fresh lemon over the chicken, sprinkle with parsley, and serve with optional pita, rice, hummus, or tahini sauce.

Notes

  • Use two pans if the ingredients cannot fit in one layer. Crowding causes steaming.
  • Chicken breast or tenderloins can replace the thighs; begin checking them after 16 to 18 minutes.
  • The USDA safe minimum internal temperature for poultry is 165°F (74°C).
  • Refrigerate leftovers within 2 hours and use within 3 to 4 days.