Quick & Easy Chicken Shawarma Dinner

Introduction

Did you know that home-cooked meals take an average of 60 minutes to prepare, but 78% of Americans crave faster, healthier dinner solutions without sacrificing flavor? Our Quick & Easy Chicken Shawarma Dinner is the perfect answer to this dilemma. This Middle Eastern-inspired dish delivers restaurant-quality flavors with minimal effort, making it ideal for busy weeknights when you want something impressive without the fuss. The beauty of this Quick & Easy Chicken Shawarma Dinnerlies in its simplicity – everything cooks together on one pan, allowing the aromatic spices to infuse both the chicken and vegetables for a cohesive, flavorful meal. If you've been intimidated by making shawarma at home, this approachable Quick & Easy Chicken Shawarma Dinner recipe will change your mind forever.

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Cooking Method: Baking, Roasting

Cuisine: Italian

Courses: Dinner

Difficulty: Beginner

Best Season: Winter, Fall, Suitable throughout the year

Description

Bold Middle Eastern Flavor Meets Weeknight Convenience

Ingredients

Ingredients List
For the chicken shawarma sheet pan dinner, you'll need:
For the Shawarma Marinade:
2 pounds boneless, skinless chicken thighs (you can substitute chicken breasts for a leaner option)
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
3 garlic cloves, minced (or 1½ teaspoons garlic powder if you're in a hurry)
2 teaspoons ground cumin
2 teaspoons paprika (smoked paprika adds an extra dimension of flavor)
1 teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper (adjust according to your spice preference)
1 teaspoons ½ salt
½ teaspoon black pepper
For the Sheet Pan Vegetables:
1 large red onion, sliced into half-moons
2 bell peppers (any color, but red and yellow add vibrant color)
1 medium zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
For Serving:
4 pita 4-6 breads or naan
½ cup plain Greek yogurt
¼ cup tahini sauce
Fresh chopped parsley or cilantro
Lemon wedges

Step-by-Step Instructions

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Step 1: Prepare the Marinade

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.
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Step 2: Marinate the Chicken

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.
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Step 3: Preheat and Prep

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.
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Step 4: Prepare the Vegetables

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.
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Step 5: Arrange the Sheet Pan

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.
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Step 6: Bake to Perfection

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.
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Step 7: Rest and Slice

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.
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Step 8: Warm the Bread

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.
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Step 9: Assemble and Serve

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.