Chicken Shawarma Sheet Pan Dinner
A quick Chicken Shawarma Sheet Pan Dinner made with spiced chicken, vegetables, and chickpeas.Roasted in one pan for easy cleanup.Ready in under 45 minutes and full of flavor.
Ingredients
- 1 ½ pounds boneless skinless chicken thighs cut into 1-inch pieces
- 1 small red onion cut into 1-inch pieces
- 1 red bell pepper cut into 1-inch pieces
- 2 carrots peeled and cut into ¼-inch pieces
- 1 15-ounce can chickpeas, rinsed and drained
- 1 tablespoon extra virgin olive oil
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons cumin
- ½ teaspoon red pepper flakes optional
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons kosher salt
- Tzatziki or white sauce optional, for serving
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine chicken, vegetables, and chickpeas.
- Drizzle with olive oil and add all spices and salt. Mix well.
- Spread evenly on a rimmed baking sheet.
- Roast for 30–35 minutes until chicken is cooked and vegetables are tender.
- Broil for 2 minutes for a lightly charred finish if desired.
- Serve your Chicken Shawarma Sheet Pan Dinner with tzatziki or white sauce.
Notes
- Serve with rice, pita bread, or salad
- Add a squeeze of lemon for brightness
- Swap chicken thighs with chicken breast if preferred