Sheet-Pan Chicken Shawarma with Peppers and Red Onion

Shawarma takes its name from the Arabic for turning, a nod to meat spinning slowly over fire. This sheet-pan version coats chicken thighs in warm spices and roasts them with sweet peppers and red onion for easy weeknight flavor.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 40g protein
• 28g carbs
• 24g fat
• 7g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 2 red bell peppers, sliced
• 1 large red onion, cut into wedges
• 1/4 cup olive oil
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp lemon juice
• 1 cup plain Greek yogurt
• 1 garlic clove, minced
• 1/4 cup fresh cilantro or parsley
• 4 warm pita or flatbread

Instructions

1. 1Preheat oven to 425°F. Line a large sheet pan with foil for easy cleanup.
2. 2In a large bowl whisk olive oil, cumin, paprika, coriander, turmeric, garlic powder, cayenne, salt, black pepper, and lemon juice into a thick paste.
3. 3Add chicken thighs and toss until every piece is thoroughly coated. Let sit 10 minutes while you slice the vegetables.
4. 4Toss pepper strips and onion wedges with the remaining olive oil and salt. Spread them on the sheet pan. Nestle the spiced chicken among the vegetables in a single layer.
5. 5Roast 22–26 minutes, flipping the chicken halfway, until the chicken reaches 175°F internally and the edges of the peppers and onions are charred and caramelized.
6. 6While the pan roasts, stir together Greek yogurt, minced garlic, remaining lemon juice, salt, and half the herbs for a quick garlic sauce.
7. 7Remove the pan from the oven and let the chicken rest 3 minutes, then slice it into strips against the grain.
8. 8Serve the sliced shawarma and roasted vegetables stuffed into warm pitas or over rice, drizzled generously with the garlic yogurt and finished with remaining fresh herbs.