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A wrap filled with the chicken shawarma with tahini sauce drizzled on it.
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5 from 2 votes

Sheet Pan Chicken Shawarma

By: Min Kwon | MJ and Hungryman
If you're craving big flavor with minimal effort, this sheet pan chicken shawarma is your new go-to. Juicy, spice-rubbed chicken roasts alongside tender vegetables for a colorful, one-pan dinner that’s anything but boring.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
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Equipment

Ingredients 

Chicken marinade

  • 2 pounds chicken things (or breast), sliced
  • 3 tablespoons Greek yogurt
  • 1/4 cup olive oil
  • 2 teaspoons cumin
  • 2 teaspoons turmeric
  • 1 teaspoon smoked paprika
  • 2 teaspoons cinnamon
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt (leave out if sharing with baby)

Vegetables

  • 1 zucchini, slicecd
  • 2 medium red bell peppers, sliced
  • 1 red onion, sliced
  • 3 tablespoons olive oil
  • tahini sauce (optional)

Instructions 

  • In a large bowl or container, combine your chicken with the shawarma marinade ingredients. Mix well to coat each piece evenly. Cover and refrigerate for at least 1 hour, but overnight is best for maximum flavor.
  • When ready to cook, preheat your oven to 400°F (200°C).
  • Prepare the vegetables.Spread your sliced vegetables evenly on a baking sheet lined with parchment paper or lightly greased for easier cleanup.
  • Add the chicken.Remove the marinated chicken from the fridge and place it directly on top of the vegetables, nestling each piece in between the veggies.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked through (internal temperature reaches 165°F) and the vegetables are tender.
  • Serve with tahini sauce, warm pita, rice, or a fresh salad.

Notes

  • Marinate overnight for best flavor.
  • Don’t overcrowd—use two pans if needed.
  • Line pan with parchment for easy cleanup.
  • Cook chicken to 165°F using a meat thermometer.
  • Broil for 2–3 minutes at the end for crispy edges.

Nutrition

Calories: 510kcal | Carbohydrates: 8g | Protein: 27g | Fat: 42g | Saturated Fat: 9g | Sodium: 320mg | Potassium: 562mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1601IU | Vitamin C: 59mg | Calcium: 51mg | Iron: 2mg
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