Sheet-Pan Chicken Shawarma with Veggies

Shawarma takes its name from the Arabic for turning, a nod to meat roasted on a spinning spit. This sheet-pan take layers juicy chicken thighs with cumin, paprika, and lemon beside sweet peppers and onion for easy Middle Eastern flavor at home.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 38g protein
• 18g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 1 large red onion, cut into wedges
• 2 bell peppers, sliced
• 2 zucchini, half-moons
• 1 cup cherry tomatoes
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh parsley, chopped
• optional 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. 2Pat the chicken thighs dry and place them in a large bowl. Add olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, turmeric, cayenne, salt, and black pepper. Toss thoroughly until every piece is coated and fragrant.
3. 3Spread the red onion wedges, sliced bell peppers, and zucchini half-moons across the sheet pan in an even layer. Nestle the seasoned chicken thighs among the vegetables so everything has space to roast rather than steam.
4. 4Roast on the middle rack for 20 minutes. The chicken should start browning at the edges and the vegetables will soften and caramelize lightly.
5. 5Scatter the cherry tomatoes over the pan and return to the oven for another 10 to 12 minutes, until the chicken reaches 165°F in the thickest part and the tomatoes blister.
6. 6Remove the pan and let the chicken rest 5 minutes so juices redistribute. Slice or shred the thighs directly on the pan so they pick up the roasted spices and vegetable juices.
7. 7Stir the Greek yogurt with salt and a squeeze of lemon if desired to loosen it into a quick sauce.
8. 8Plate portions of chicken and roasted vegetables, drizzle with the yogurt sauce, and finish with chopped parsley. Serve as-is for a low-carb plate or tuck into warm pita or over rice.