Quick & Easy Chicken Shawarma Dinner – One Sheet Pan Meal

In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne pepper, salt, and black pepper. Whisk everything together until well blended. The aroma will immediately transport you to the Middle East with its warm, aromatic profile. For even better flavor distribution, consider placing the spices in your palm and rubbing them between your hands before adding to the liquid ingredients – this helps release the essential oils in the spices.

Add the chicken thighs to the marinade and toss until each piece is thoroughly coated. For best results, place the chicken in an airtight container or ziplock bag and refrigerate for at least 30 minutes, though overnight marination will yield the most flavorful results. If you're short on time, even 15 minutes at room temperature will impart good flavor – just make sure to return the chicken to the refrigerator if you're not cooking immediately.

When you're ready to cook, preheat your oven to 425°F (220°C). This higher temperature ensures that your chicken develops those delicious crispy edges similar to traditional shawarma. Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup. If your sheet pan tends to stick, a light spray of cooking oil under the parchment will prevent any issues.

Slice your red onion, bell peppers, and zucchini, then halve the cherry tomatoes. In a medium bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated. If you like additional flavor, consider adding ½ teaspoon of the same spice blend you used for the chicken – this creates a wonderful harmony in the finished dish.

Remove the marinated chicken from the refrigerator and let it come to room temperature for about 10 minutes (this helps it cook more evenly). Arrange the chicken pieces on one side of the prepared baking sheet, making sure they're not overcrowded. Place the seasoned vegetables on the other side of the pan, trying to arrange them in a single layer for more even cooking and better caramelization.

Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with caramelized edges. For even better results, stir the vegetables once halfway through cooking, and if you want more charred edges on your chicken, switch the oven to broil for the final 2-3 minutes of cooking time, watching carefully to prevent burning.

Once cooked, remove the pan from the oven and let the chicken rest for 5 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring moisture and flavor in every bite. After resting, slice the chicken into thin strips, cutting against the grain for the most tender texture. The chicken should be slightly charred on the edges while remaining juicy inside – perfect for your chicken shawarma sheet pan dinner.

While the chicken is resting, you can warm your pita bread or naan. Wrap them in foil and place in the still-warm (but turned off) oven for 3-5 minutes, or heat them directly on a gas stovetop flame for a few seconds per side for lovely charred spots.

To serve your chicken shawarma sheet pan dinner, lay out all components and let everyone build their own plates or wraps. Spread some yogurt and tahini on the warm bread, top with sliced chicken and roasted vegetables, then garnish with fresh herbs and a squeeze of lemon juice. This interactive serving style makes dinner more fun and allows each person to customize their meal.