Sheet-Pan Chicken Shawarma with Roasted Vegetables

Shawarma draws its name from turning meat on a spit, a beloved Levantine street-food tradition. This sheet-pan version rubs chicken thighs with cumin and smoked paprika, roasting them alongside peppers and zucchini for weeknight ease.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 540 cal
• 38g protein
• 18g carbs
• 35g fat
• 4.3g fiber

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Ingredients

• 2 lb bone-in skin-on chicken thighs
• 1 large red onion, cut into wedges
• 2 bell peppers (mixed colors), sliced
• 2 medium zucchini, half-moons
• 3 tbsp 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
• 2 tbsp lemon juice
• 1/2 cup plain Greek yogurt
• 1 garlic clove, grated
• 1/4 cup fresh cilantro or parsley
• as needed warm pita or rice for serving

Instructions

1. 1Preheat oven to 425°F and line a large rimmed sheet pan with parchment. Pat chicken thighs dry with paper towels.
2. 2In a large bowl whisk olive oil, cumin, smoked paprika, coriander, turmeric, garlic powder, cayenne, salt, black pepper, and lemon juice into a thick paste.
3. 3Add chicken thighs to the bowl and toss thoroughly so every piece is coated. Let sit 10 minutes while you prep vegetables (or up to overnight in the fridge for deeper flavor).
4. 4Toss red onion wedges, bell pepper strips, and zucchini with remaining olive oil, salt, and pepper. Spread vegetables in a single layer on the sheet pan, leaving space in the center.
5. 5Nestle the seasoned chicken thighs skin-side up among the vegetables. Roast 35–40 minutes until chicken skin is deep golden and crisp, internal temperature reaches 175°F, and vegetables are caramelized at the edges.
6. 6While the pan roasts, stir Greek yogurt with grated garlic, remaining lemon juice, and salt to make a quick garlic sauce; thin with a teaspoon of water if needed.
7. 7Remove pan from oven and let chicken rest 5 minutes. Sprinkle everything with chopped cilantro or parsley.
8. 8Serve chicken and roasted vegetables with warm pita or rice and a generous drizzle of the garlic yogurt sauce.