Chicken Shawarma Sheet Pan Dinner

Written by Phantom Staff

Boldly spiced, colorful, and made on one pan.

Bring the flavors of chicken shawarma to an easy weeknight dinner with tender, warmly spiced chicken roasted alongside bell peppers and red onion. Everything cooks together on a single sheet pan, then gets finished with fresh herbs, lemon, and a creamy garlic yogurt sauce.

Serve it with warm pita, rice, or on its own for a flavorful dinner with minimal cleanup.

Prep Time: 15 minutes
Marinate Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Serves: 4

Ingredients

For the Chicken Shawarma

• 1½ pounds boneless, skinless chicken thighs, cut into strips.
• 2 tablespoons olive oil.
• 2 tablespoons fresh lemon juice.
• 3 cloves garlic, minced.
• 2 teaspoons ground cumin.
• 2 teaspoons paprika.
• 1 teaspoon ground coriander.
• 1 teaspoon ground turmeric.
• ½ teaspoon ground cinnamon.
• ½ teaspoon kosher salt.
• ¼ teaspoon freshly ground black pepper.
• ¼ teaspoon cayenne pepper, optional.

For the Vegetables

• 1 red bell pepper, sliced.
• 1 yellow bell pepper, sliced.
• 1 medium red onion, sliced into wedges.
• 1 tablespoon olive oil.
• Salt and freshly ground black pepper, to taste.

For the Garlic Yogurt Sauce

• ¾ cup plain Greek yogurt.
• 1 tablespoon fresh lemon juice.
• 1 small garlic clove, finely grated or minced.
• 1 tablespoon olive oil.
• Salt and freshly ground black pepper, to taste.

For Serving

• Fresh parsley, chopped.
• Lemon wedges.
• Warm pita bread, optional.
• Cooked rice, optional.

Directions

1. Marinate the Chicken

In a large bowl, combine the olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, black pepper, and cayenne pepper, if using.

Add the chicken and toss until evenly coated.

Cover and refrigerate for at least 30 minutes.

2. Prepare the Sheet Pan

Preheat the oven to 425°F.

Arrange the sliced bell peppers and red onion on a large sheet pan. Drizzle with 1 tablespoon olive oil and season lightly with salt and black pepper.

Toss to coat and spread the vegetables into an even layer.

3. Add the Chicken

Arrange the marinated chicken among the vegetables, spreading everything out so the ingredients have room to roast rather than steam.

Discard any excess marinade that has been in contact with the raw chicken.

4. Roast

Roast for approximately 20 to 25 minutes, tossing the vegetables about halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F.

For additional browning, broil for 1 to 2 minutes at the end, watching carefully.

5. Make the Garlic Yogurt Sauce

While the chicken cooks, combine the Greek yogurt, lemon juice, garlic, olive oil, salt, and black pepper in a small bowl.

Stir until smooth and creamy. Refrigerate until ready to serve.

6. Finish & Serve

Finish the roasted chicken and vegetables with fresh parsley and a squeeze of lemon.

Serve with the garlic yogurt sauce and warm pita or rice, if desired.

Make It Your Own

Add zucchini or cherry tomatoes to the sheet pan for even more vegetables. You can also serve the shawarma over greens for a lighter meal or turn everything into pita wraps with cucumber, tomato, and extra yogurt sauce.

For meal prep, divide the chicken, vegetables, and rice into individual containers and keep the garlic yogurt sauce separate until serving.

Cook It With Phantom

One pan. Big flavor. Easy cleanup.

A Phantom baking sheet gives the chicken and vegetables plenty of room to roast together, making this colorful Chicken Shawarma Sheet Pan Dinner an easy choice for busy weeknights.

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