If you need a high-protein and high-fiber dinner idea, this Chicken Shawarma Sheet Pan Dinner is packed with juicy chicken thighs, chickpeas, and roasted vegetables—all on one pan for easy cleanup.
Sheet Pan Chicken Shawarma
You’ve been asking me for more one-pot meals, and you know how much I love sheet pan dinners (so much that I even wrote an entire cookbook on one-pan recipes!). A few years ago, I shared a grilled chicken shawarma recipe in one of my books and on the site, and it quickly became a favorite. I’ve always loved the warm, aromatic spices of shawarma, and I knew they would be just as delicious in a sheet pan version. Here, everything roasts together—chicken thighs, chickpeas, and colorful vegetables—until golden and perfectly seasoned. What I love is that it’s also a high protein and high-fiber meal!
Why This Recipe Works
Shawarma is a popular street food in the Middle East. A large cut of meat, usually chicken, beef, or lamb, is cooked on a rotating spit and sliced off. This easy sheet pan version uses the same warm spices but simplifies the cooking process and adds vegetables to make it a meal-in-one.
Ingredients You’ll Need
Here are the ingredients for the chicken shawarma sheet pan dinner. See the recipe card below for the exact measurements.
- Chicken Thighs stay juicier than breasts. Cut boneless, skinless thighs into 1-inch pieces.
- Vegetables: Red onion, red bell pepper, and carrots
- Canned Chickpeas are an easy, affordable source of plant-based protein and fiber.
- Olive Oil coats all the chicken, veggies, and chickpeas, preventing them from drying out.
- Chicken Shawarma Seasoning: A blend of eight spices gives shawarma its distinctive flavor. You’ll need smoked paprika, cumin, red pepper flakes, garlic powder, onion powder, dried oregano, cinnamon, and kosher salt.
How to Make Sheet Pan Chicken Shawarma
This one-pan chicken shawarma recipe has only two steps. Just season and bake–no marinating required! For even easier cleanup, line the baking sheet with parchment paper. See the recipe card at the bottom for printable directions.
- Season the chicken, vegetables, and chickpeas with olive oil and all the spices.
- Spread everything evenly onto a rimmed sheet pan.
- Bake chicken shawarma at 425°F for 30 to 35 minutes. If you want it slightly charred, broil for the last 2 minutes.
Variations
- Use leaner protein: Substitute chicken breasts for the thighs.
- Brighten the flavors: Squeeze lemon over the chicken mixture.
- Experiment with spices: Try adding turmeric, curry, or black pepper.
- Garnish with herbs, such as fresh parsley, or fresh dill.
- Add some extras, like feta cheese, tzatziki or yogurt sauce for topping
Make Ahead Tip
While this easy chicken shawarma recipe doesn’t require marinating, you can definitely do it if that’s more convenient for you.
- On the day before or the morning of cooking, chop the chicken and vegetables and season them with olive oil and spices.
- Cover the bowl with plastic wrap and refrigerate until ready to bake.
Storage
- Refrigerate chicken and veggies for up to 4 days. Store tzatziki in a separate container for up to 5 days.
- Freeze in airtight containers for up to 3 months.
- Reheat: Thaw the container in the fridge the day before. Then, reheat it in the microwave, or air fry the chicken shawarma at 360°F for 5 to 7 minutes.
More Sheet Pan Chicken Dinner Ideas You’ll Love
Looking for more fall dinner ideas? Try one of my chicken thigh recipes or these one-pan recipes to make clean up a breeze.
Yield: servings
Serving Size: 1 ½ cups
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Preheat the oven to 425° F.
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Add the chicken, veggies and chickpeas to a large mixing bowl. Drizzle with the olive oil and season with the spices and salt. Mix to evenly combine. Transfer the entire mixture onto a rimmed baking sheet and spread into an even layer.
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Transfer the baking sheet to the oven and roast for 30-35 minutes, until the chicken is cooked through and the vegetables are tender. Broil for the last 2 minutes for an extra char if desired.
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Remove from the oven. Serve with tzatziki or white sauce, if desired.
Last Step:
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** Cooked mixture makes about 6 cups (1 ½ cups per serving)
Serving: 1 ½ cups, Calories: 370.5 kcal, Carbohydrates: 23.5 g, Protein: 40 g, Fat: 13 g, Saturated Fat: 2.5 g, Cholesterol: 160 mg, Sodium: 903 mg, Fiber: 7.5 g, Sugar: 8 g
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