30-Minute Sheet-Pan Shawarma Chicken

Shawarma draws its name from turning meat on a vertical spit, a beloved Levantine street-food tradition. This sheet-pan version bathes chicken thighs in cumin, coriander, and lemon for weeknight ease.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 410 cal
• 36g protein
• 14g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3, minced garlic cloves
• 2 tsp ground cumin
• 1.5 tsp ground coriander
• 1.5 tsp smoked paprika
• 1 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1.25 tsp salt
• 1/2 tsp black pepper
• 1 large red onion
• 2 large bell peppers (mixed colors)
• 1/2 cup plain Greek yogurt
• 1/4 cup chopped fresh cilantro or parsley
• 4 small pita or flatbread (optional for serving)

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
2. 2In a large bowl whisk together most of the olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, and black pepper into a fragrant shawarma paste.
3. 3Add the chicken thighs and toss thoroughly so every piece is coated. Let sit 5 minutes while you prep the vegetables.
4. 4Slice the red onion into 1/2-inch wedges and cut the bell peppers into thick strips. Toss the vegetables with the remaining olive oil and salt on one side of the sheet pan.
5. 5Arrange the marinated chicken thighs in a single layer on the other half of the pan, leaving a little space between pieces so they roast rather than steam.
6. 6Roast for 18 to 22 minutes, flipping the chicken and stirring the vegetables halfway, until the chicken reaches 165°F internally and the edges are caramelized and slightly charred.
7. 7While the pan roasts, stir the Greek yogurt with a squeeze of lemon and salt until smooth and spoonable.
8. 8Remove the sheet pan from the oven and rest the chicken 3 minutes, then slice or roughly chop into bite-size strips.
9. 9Scatter the chopped cilantro or parsley over the hot chicken and vegetables.
10. 10Plate the shawarma chicken and roasted vegetables with a generous drizzle of yogurt sauce. Serve as a lunch bowl or tuck into warm pita for a handheld midday meal.