Sheet Pan Shawarma Spiced Chicken and Vegetables Recipe

If you’re craving a burst of bold Middle Eastern flavors with almost no fuss, you need to try Sheet Pan Shawarma Spiced Chicken and Vegetables. This dish is a weeknight dream—juicy chicken seasoned with warm, aromatic spices, roasted right alongside sweet peppers, onions, and tomatoes, all in one pan. It’s vibrant, wholesome, and so satisfying, making it perfect for families or easy meal prep. You’ll love how everything caramelizes together, infusing your kitchen with the irresistible scent of shawarma without ever firing up a grill or stacking a spit. Sheet Pan Shawarma Spiced Chicken and Vegetables is exactly what busy, flavor-loving cooks have been waiting for.

Ingredients You’ll Need

Gathering the ingredients for Sheet Pan Shawarma Spiced Chicken and Vegetables is half the fun! They’re wonderfully everyday staples, but when combined, each one plays a crucial role in delivering depth, color, and juiciness to your final dish. Don’t skip a single spice—each one contributes to the unforgettable taste.

• Olive oil: Adds richness and helps the spices coat every bite of chicken and veggies.
• Water: Slightly thins out the marinade for even coverage and helps distribute all those fragrant spices.
• Lemon juice: Brings a bright, tangy lift that balances out all the savory flavors.
• Ground cumin: A shawarma essential, lending that warm, earthy character.
• Paprika: Brings a sweet smokiness and fiery color!
• Allspice: Adds subtle, rounded spice underpinning everything else.
• Garlic powder: Delivers savory depth without overpowering the other flavors.
• Turmeric: For that golden hue and mild, slightly peppery taste.
• Salt: Pulls all the flavors together and enhances each ingredient.
• Ground cinnamon, cayenne pepper, and black pepper: Just a pinch creates warmth and complexity, with a hint of heat.
• Boneless, skinless chicken breast or thighs: Go for thighs for juiciness; breast for leaner bites—just cut into chunks for even roasting.
• Red onion: Slices roast up sweetly and bring color and crunch.
• Yellow bell pepper: Offers a crisp bite and cheerful brightness on the sheet pan.
• Cherry tomatoes: Roast into juicy bursts of sweetness, balancing the savory chicken.
• Chopped parsley (optional): Sprinkled over just before eating, it adds fresh color and a hint of herbal flavor.

How to Make Sheet Pan Shawarma Spiced Chicken and Vegetables

Step 1: Preheat Your Oven

Set your oven to 375 degrees Fahrenheit and let it warm up while you gather your ingredients. Roasting at this temperature ensures that everything comes out perfectly cooked: tender vegetables and chicken that stays moist inside and flame-kissed outside. Be sure to line your sheet pan with foil or parchment paper for effortless cleanup later.

Step 2: Mix the Shawarma Marinade

In a small bowl, whisk together the olive oil, water, lemon juice, cumin, paprika, allspice, garlic powder, turmeric, salt, cinnamon, cayenne, and black pepper. This is where Sheet Pan Shawarma Spiced Chicken and Vegetables gets its character! The spices meld with the oil and acids to create a marinade that quickly infuses robust, authentic flavor into the chicken and veggies.

Step 3: Prep the Chicken and Vegetables

Add your chicken pieces, red onion slices, bell pepper strips, and cherry tomatoes to the lined sheet pan. If you’re aiming for speedy dinner prep, cut everything into similar-sized pieces so they roast evenly. This step makes sure every bite is packed with variety and flavor.

Step 4: Marinate and Toss

Drizzle the spiced marinade all over the chicken and vegetables, then use your hands or a spatula to toss and coat everything thoroughly. The aroma here is pure magic. Make sure nothing is left dry—every chunk should be glossy with marinade and ready to soak up all that flavor.

Step 5: Bake to Perfection

Slide the pan into your preheated oven and bake for 15 to 20 minutes. You’re watching for chicken that’s fully cooked (no pink!), with juicy vegetables that are just beginning to char at the edges. Once done, remove the pan and let the scents of your Sheet Pan Shawarma Spiced Chicken and Vegetables waft over you—you’re moments away from digging in!

How to Serve Sheet Pan Shawarma Spiced Chicken and Vegetables

Garnishes

Sprinkle your finished dish with fresh chopped parsley for a pop of color and light flavor. If you’re feeling fancy, a quick squeeze of lemon or a swirl of plain yogurt really enhances that shawarma vibe. These little touches make the colors sing and keep everything tasting fresh.

Side Dishes

Sheet Pan Shawarma Spiced Chicken and Vegetables loves good company! Serve it over fluffy rice, warm pita, or wrap everything in flatbread with a dollop of hummus or tzatziki. A side of crisp cucumber salad or herby tabbouleh rounds out the meal with crunch and zip.

Creative Ways to Present

For a playful twist, serve the chicken and vegetables DIY-style, letting everyone build their own bowls or wraps. Or, fashion a dinner platter for a crowd, keeping the colorful roasted veggies alongside the chicken so everyone can help themselves. Even packed-up in meal prep containers, Sheet Pan Shawarma Spiced Chicken and Vegetables looks inviting and delicious.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extras, you’re in luck—Sheet Pan Shawarma Spiced Chicken and Vegetables keeps beautifully in the fridge! Scoop leftovers into an airtight container and store for up to 4 days. The flavors somehow get even better by the next day, making lunchtime a real treat.

Freezing

Need to press pause? Let the chicken and vegetables cool to room temperature, then freeze in a well-sealed container. They’ll keep for up to 3 months. Thaw overnight in the fridge for best results, and they’ll be ready to reheat when you need a quick meal.

Reheating

To reheat, simply spread the leftovers on a sheet pan and bake at 350 degrees Fahrenheit for about 10 minutes, or until warmed through. You can also pop single servings in the microwave for no-fuss lunches. Either way, Sheet Pan Shawarma Spiced Chicken and Vegetables stays flavorful and juicy.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are wonderfully juicy and hold up well to the high heat of roasting. Either option works beautifully for Sheet Pan Shawarma Spiced Chicken and Vegetables.

What other vegetables can I add?

Feel free to get creative! Zucchini, cauliflower florets, or sliced carrots all roast well and soak up the shawarma spices. Pare back on the tomatoes or peppers to make room if needed.

Is it possible to make this dish dairy-free and gluten-free?

Definitely. This recipe is naturally dairy-free and gluten-free—just double check your spices and any sides you serve. It’s perfect for sharing with a wide variety of eaters.

Can I prep Sheet Pan Shawarma Spiced Chicken and Vegetables the night before?

Yes! You can marinate the chicken and vegetables overnight in the fridge for even deeper flavor. Just spread everything on the pan and roast when you’re ready to eat.

What if I don’t have all the spices?

If you’re missing a spice or two, do your best with what you have! Even with a slightly pared-down spice mix, Sheet Pan Shawarma Spiced Chicken and Vegetables will be fragrant and delicious—though the full medley of spices truly sets it apart.

Final Thoughts

Sheet Pan Shawarma Spiced Chicken and Vegetables is my go-to when I want huge flavor with barely any cleanup. It’s cozy, bright, and adaptable, and I can’t wait for you to give it a whirl in your own kitchen. One bite and you’ll see why it’s quickly become a staple at my table—give it a try this week and watch the whole pan disappear!

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