Sheet-Pan Chicken Shawarma with Vegetables & Garlic Sauce

Shawarma takes its name from the Arabic for turning, recalling meat roasted on a vertical spit. This sheet-pan version tosses chicken thighs and vegetables in cumin and smoked paprika, then pairs them with a bright garlic sauce.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 480 cal
• 42g protein
• 18g carbs
• 27g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 large red onion, cut into wedges
• 2 bell peppers (mixed colors), sliced
• 1 medium zucchini, half-moons
• 3 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 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
• 3/4 cup plain Greek yogurt
• 2 garlic cloves, grated
• 1/4 cup fresh parsley, chopped
• as needed warm pita or rice, for serving

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2In a large bowl, whisk olive oil with cumin, smoked paprika, coriander, turmeric, garlic powder, cayenne, salt, black pepper, and lemon juice.
3. 3Add the chicken thighs and toss until every piece is evenly coated; let sit 5–10 minutes while you prep the vegetables.
4. 4On the sheet pan, toss the onion wedges, bell peppers, and zucchini with the remaining olive oil and salt; spread into an even layer, leaving a little space in the center.
5. 5Nestle the marinated chicken thighs among the vegetables in a single layer so everything has room to brown.
6. 6Roast for 22–26 minutes, flipping the chicken halfway, until the chicken reaches 165°F internally and the vegetables are tender with charred edges.
7. 7While the pan roasts, stir together Greek yogurt, grated garlic, remaining lemon juice, salt, and most of the chopped parsley to make the garlic sauce; thin with a teaspoon of water if needed.
8. 8Remove the sheet pan from the oven; let the chicken rest 3 minutes, then slice it into strips against the grain.
9. 9Drizzle everything with garlic sauce, scatter remaining parsley, and serve straight from the pan with warm pita or fluffy rice.