The aroma of spices wafts through the kitchen as I pull my Chicken Shawarma Sheet-Pan Dinner from the oven. It’s a delightful sight—golden, juicy chicken thighs harmoniously paired with vibrant roasted veggies. This dish transforms an ordinary weeknight into a culinary escape, making it a go-to for anyone longing to swap fast food for something truly delicious. Easy to prepare and even easier to clean up, this meal not only saves time but also satisfies my cravings for flavor and freshness. The creamy tahini yogurt dressing adds a finishing touch that will have everyone reaching for more! Are you ready to bring a taste of the Mediterranean to your dinner table? Why is this recipe a weeknight savior? Easy Prep: With simple marinating and roasting, this Chicken Shawarma Sheet-Pan Dinner requires minimal effort, making it perfect for busy evenings. Bold Flavors: The mix of spices and the tangy tahini yogurt dressing work wonders, transforming everyday ingredients into a feast for the senses. Minimal Cleanup: One sheet pan means fewer dishes to wash—perfect for those who love quick and easy cooking! Fresh Ingredients: Paired with a refreshing cucumber-tomato salad, you’ll feel great about serving your family a nutritious meal instead of fast food. Customizable: Switch up the veggies or proteins to make it your own. Try pairing with fried chicken street tacos or grilled chicken broccoli for delightful variations! Get ready to enjoy a delicious culinary experience that’s sure to impress! Chicken Shawarma Sheet-Pan Dinner Ingredients For the Marinade Lemon (zest and juice) – Brightness and acidity for a refreshing flavor contrast; substitute with lime if unavailable. Tomato Paste – Enhances umami flavors in the marinade; no substitute required, though ketchup works in a pinch. Ground Coriander – Adds warm, earthy dimensions; can substitute with ground cumin if necessary. Ground Cumin – A key spice in the shawarma mix; no substitute as it’s essential for authentic flavor. Smoked Paprika – Provides a smoky depth; regular paprika can be used, but the flavor will differ. Freshly Ground Black Pepper – Basic seasoning to enhance flavors; optional to use pre-ground if necessary. Ground Turmeric – Introduces color and a subtle earthy note; can be omitted if unavailable. Cayenne Pepper – Offers heat; adjust based on your taste or replace with red pepper flakes. Ground Cinnamon – Adds a hint of warmth and depth; reduce if you prefer less sweetness. Full-fat Greek Yogurt – Acts as a creamy marinade base; substitute with regular yogurt or non-dairy alternatives for a lighter dish. Extra-virgin Olive Oil – Adds moisture and flavor; can be replaced with avocado oil if desired. Kosher Salt – Essential for flavoring the chicken; use to taste, sea salt also works well. For the Chicken Boneless, Skinless Chicken Thighs – Main protein source, yielding juicy results; chicken breasts can be used but may be drier. Garlic (cloves, grated) – Aromatic component for added depth; substitute with garlic powder for convenience, although flavor will vary. For the Salad Mini Cucumbers – Adds crunch and freshness; substitute with regular cucumber if desired. Cherry Tomatoes – Provides juiciness and sweetness; any tomato variety works as a substitute. Red Onions – Gives mild sweetness when roasted; yellow onions can be used if necessary. Fresh Parsley (chopped) – Great for garnish and adding freshness; can switch with cilantro or omit as required. For Serving Toasted Pita – Perfect for scooping and adding texture; can replace with rice for a different pairing. Tahini – Adds a creamy, nutty flavor to the dish; consider almond or peanut butter when tahini isn’t on hand. Step‑by‑Step Instructions for Chicken Shawarma Sheet-Pan Dinner Step 1: Marinate the Chicken In a bowl, combine the lemon zest and juice, tomato paste, ground coriander, cumin, smoked paprika, black pepper, turmeric, cayenne, cinnamon, Greek yogurt, olive oil, and salt. Whisk until smooth. Add the boneless, skinless chicken thighs, ensuring they’re well coated in the marinade. Cover the bowl and let the chicken marinate for at least 15 minutes, allowing the flavors to infuse. Step 2: Prepare the Vegetables While the chicken marinates, wash and slice the red onions, mini cucumbers, and cherry tomatoes. Cut the onions into thin wedges for even roasting. The cucumber should be diced for a crisp texture in your salad, and tomatoes halved to preserve their juiciness. Set the chopped vegetables aside, ready to accompany your Chicken Shawarma Sheet-Pan Dinner. Step 3: Preheat and Roast the Chicken Preheat your oven to 400°F (200°C). Once heated, spread the marinated chicken thighs and sliced red onions evenly on a large sheet pan. Ensure the chicken is in a single layer for even cooking. Roast in the oven for 25-30 minutes or until the chicken is cooked through, reaching an internal temperature of 165°F (74°C) and golden brown on the outside. Step 4: Make the Salad While the chicken roasts, prepare the salad by combining the diced cucumbers and halved tomatoes in a mixing bowl. Chop half of the fresh parsley and add it to the mix. Drizzle with olive oil, season with a pinch of salt, and toss gently to combine. This refreshing cucumber-tomato salad will beautifully complement your Chicken Shawarma Sheet-Pan Dinner. Step 5: Prepare the Tahini Yogurt Sauce In a separate bowl, mix the remaining Greek yogurt with tahini and the rest of the chopped parsley. Stir until smooth and creamy. You can adjust the consistency by adding a splash of water if needed. This flavorful tahini yogurt sauce will enhance your roasted chicken and vegetables, bringing all the flavors together. Step 6: Serve the Dish Once the chicken and onions are nicely roasted, remove them from the oven. Arrange the chicken on plates, topped with the roasted onions. Add generous portions of the cucumber-tomato salad alongside and drizzle with the tahini yogurt sauce. Serve warm with toasted pita on the side, completing your delicious Chicken Shawarma Sheet-Pan Dinner! How to Store and Freeze Chicken Shawarma Sheet-Pan Dinner Fridge: Store leftovers in an airtight container for up to 3 days, keeping the salad and tahini yogurt sauce separate to maintain freshness. Freezer: For longer storage, freeze the marinated chicken and vegetables in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before cooking. Reheating: To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through, ensuring it stays juicy. Serving Tips: When ready to serve, pair the reheated Chicken Shawarma Sheet-Pan Dinner with fresh salad and warm pita for an enjoyable meal. Chicken Shawarma Sheet-Pan Dinner Variations Feel free to get creative with your Chicken Shawarma Sheet-Pan Dinner, introducing exciting flavors and textures to suit your family’s taste buds. Vegetarian Delight: Replace chicken with firm tofu or chickpeas for a hearty plant-based alternative that soaks up all the marinade goodness. Tofu, when marinated well, becomes an excellent protein-packed option that pairs beautifully with the tahini dressing. Seafood Twist: Swap the chicken thighs for shrimp for a quick-cooking protein that adds a delightful seafood flair. Just be sure to adjust the cooking time accordingly since shrimp only require about 15-20 minutes in the oven. Extra Veggie Power: Add bell peppers and zucchini to the roster for roasting, bringing vibrant colors and mouthwatering sweetness to the dish. Feel free to toss in any seasonal veggies you have on hand! Grain-Free Option: Serve the meal over cauliflower rice instead of pita or regular rice for a light and grain-free experience. This way, you maintain all the flavors while keeping the dish health-conscious. Zesty Spice Kick: Enhance the heat with chopped jalapeños or a sprinkle of harissa paste, adjusting the level of spice to your preference. It’s a fabulous way to give your shawarma a fiery twist that spice lovers will appreciate! Mediterranean Fusion: Mix in Kalamata olives or roasted red peppers as part of your salad for a richer flavor profile, making it a true Mediterranean experience. These additions amplify the authenticity of your dish and create a beautiful contrast with the creamy tahini yogurt sauce. Noodle Version: Instead of pita, consider serving the chicken and salad over cooked noodles for an entirely different take on this dish. Try using linguine or rice noodles drizzled with extra tahini sauce for a delightful fusion. Fresh Herb Booster: Incorporate mint or dill along with the parsley in your salad for a refreshing herbal punch that brightens each bite. Fresh herbs not only enhance the flavor, but they also add a colorful pop to your plate. For even more delectable ideas, you might enjoy trying out Sticky Chicken Rice or making some delicious Fried Chicken Street Tacos to switch it up! Make Ahead Options These Chicken Shawarma Sheet-Pan Dinner components are perfect for meal prep, saving you valuable time on busy weeknights! You can marinate the chicken thighs up to 24 hours in advance, allowing the flavors to meld beautifully. Simply combine all the marinade ingredients and coat the chicken, then cover and refrigerate. The vegetables can be chopped and stored in an airtight container for up to 3 days, keeping them fresh and ready for roasting. When you’re ready to enjoy the meal, just preheat your oven, spread the marinated chicken and onions on the sheet pan, roast for 25-30 minutes, and serve with the prepared salad and tahini yogurt sauce for a delicious, effortless dinner that tastes just as amazing! What to Serve With Chicken Shawarma Sheet-Pan Dinner Create a delightful culinary experience that turns your weeknight dinner into a flavor-packed feast! Creamy Hummus: A smooth, rich dip that adds creaminess and complements the spices of the chicken. Perfect for spreading on toasted pita. Roasted Vegetables: Try seasonal veggies like zucchini or bell peppers for added sweetness. Their caramelization enhances the dish’s heartiness and visual appeal. Couscous Salad: Fluffy couscous tossed with herbs and citrus takes on the shawarma flavors beautifully, making it light yet filling for a satisfying side. Tabbouleh: This fresh parsley salad brings a zesty brightness. Its clean flavors contrast wonderfully with the warm, spiced chicken. Pickled Red Onions: Their tangy crunch cuts through the richness, offering a delightful balance that elevates each bite you take. Mint Tea: A refreshing drink that offers a cooling effect after enjoying the spices of the shawarma. A lovely way to cleanse the palate. Baklava: For dessert, this sweet pastry offers a flaky, nutty finish, rounding out the meal with a delightful, traditional touch. Adding these options to your table will ensure that your Chicken Shawarma Sheet-Pan Dinner is not just a meal but a memorable feast! Expert Tips for Chicken Shawarma Sheet-Pan Dinner Marination Time: Allow the chicken to marinate for a minimum of 15 minutes, but if you can, let it sit overnight for deeper flavor absorption. Even Roasting: Ensure the chicken is laid out in a single layer on the sheet pan for even cooking. This prevents steaming and ensures a crispy exterior. Check Temperature: Use a meat thermometer to ensure the chicken reaches at least 165°F (74°C). This guarantees safety and optimal juiciness. Customize Veggies: Feel free to swap in your favorite vegetables. Bell peppers and zucchini roast beautifully and add variety to the Chicken Shawarma Sheet-Pan Dinner. Leftover Storage: Store any leftovers in an airtight container for up to three days. Keep the salad separate to maintain its freshness. Chicken Shawarma Sheet-Pan Dinner Recipe FAQs How do I choose ripe tomatoes for the salad? Absolutely! When selecting tomatoes, look for ones that are bright in color and firm to the touch, without any dark spots or blemishes. For the best flavor, choose tomatoes that smell fragrant at the stem end, indicating ripeness. What is the best way to store leftovers? Very! Store any leftover Chicken Shawarma Sheet-Pan Dinner in an airtight container in the refrigerator for up to 3 days. To keep the salad fresh, it’s best to store it and the tahini yogurt sauce separately from the chicken. Can I freeze the Chicken Shawarma sheet-pan dinner? Of course! To freeze, place the marinated chicken and any vegetables in a freezer-safe bag, removing as much air as possible. You can freeze it for up to 2 months. Thaw in the refrigerator overnight before cooking to ensure even cooking results. What should I do if my chicken turns out dry? Don’t worry, it happens to the best of us. To avoid dry chicken next time, ensure you marinate it long enough—ideally overnight for maximum flavor and moisture. Also, using chicken thighs rather than breasts helps retain juiciness due to their higher fat content. Lastly, always check for doneness with a meat thermometer; they should reach 165°F (74°C). Is this recipe suitable for those with dairy allergies? Definitely! If you’re avoiding dairy, you can substitute the full-fat Greek yogurt with a non-dairy yogurt, such as coconut or almond yogurt. Just make sure to check the ingredient list to ensure it’s free from any allergens. Enjoy the delicious flavors without compromise! Flavor-Packed Chicken Shawarma Sheet-Pan Dinner Made Easy Enjoy a Chicken Shawarma Sheet-Pan Dinner, a weeknight savior packed with bold flavors and easy preparation. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsMarination Time 15 minutes minsTotal Time 1 hour hr Servings: 4 servingsCourse: DinnerCuisine: MediterraneanCalories: 500 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Marinade Ingredients1 each Lemon (zest and juice) Substitute with lime if unavailable.2 tablespoons Tomato Paste Ketchup can work in a pinch.1 teaspoon Ground Coriander Can substitute with ground cumin.1 teaspoon Ground Cumin Essential for authentic flavor, no substitute.1 teaspoon Smoked Paprika Regular paprika can be used.1 teaspoon Freshly Ground Black Pepper Optional to use pre-ground.1 teaspoon Ground Turmeric Can be omitted if unavailable.1/2 teaspoon Cayenne Pepper Adjust based on your taste.1/2 teaspoon Ground Cinnamon Reduce for less sweetness.1 cup Full-fat Greek Yogurt Substitute with regular yogurt or non-dairy alternatives.2 tablespoons Extra-virgin Olive Oil Can replace with avocado oil.1 teaspoon Kosher Salt Use to taste.Chicken Ingredients1.5 pounds Boneless, Skinless Chicken Thighs Chicken breasts can be used but may be drier.4 cloves Garlic (grated) Substitute with garlic powder if needed.Salad Ingredients2 each Mini Cucumbers Substitute with regular cucumber if desired.1 pint Cherry Tomatoes Any tomato variety works.1 each Red Onion Yellow onions can be used as needed.1/2 cup Fresh Parsley (chopped) Can switch with cilantro or omit.Serving Ingredients4 each Toasted Pita Can replace with rice.1/2 cup Tahini Consider almond or peanut butter if unavailable. Equipment Large mixing bowlSheet PanwhiskKnifeCutting board Method Recipe StepsIn a bowl, combine the lemon zest and juice, tomato paste, ground coriander, cumin, smoked paprika, black pepper, turmeric, cayenne, cinnamon, Greek yogurt, olive oil, and salt. Whisk until smooth. Add the boneless, skinless chicken thighs, ensuring they're well coated in the marinade. Cover the bowl and let the chicken marinate for at least 15 minutes, allowing the flavors to infuse.While the chicken marinates, wash and slice the red onions, mini cucumbers, and cherry tomatoes. Cut the onions into thin wedges for even roasting. The cucumber should be diced for a crisp texture, and tomatoes halved to preserve their juiciness. Set the chopped vegetables aside.Preheat your oven to 400°F (200°C). Once heated, spread the marinated chicken thighs and sliced red onions evenly on a large sheet pan. Roast in the oven for 25-30 minutes or until the chicken is thoroughly cooked and golden brown on the outside.While the chicken roasts, prepare the salad by combining diced cucumbers and halved tomatoes in a mixing bowl. Add chopped parsley, drizzle with olive oil, season with salt, and toss gently.In a separate bowl, mix the remaining Greek yogurt with tahini and remaining chopped parsley. Stir until smooth and creamy.Once roasted, remove the chicken and onions from the oven. Arrange on plates, add the salad alongside and drizzle with the tahini yogurt sauce. Serve warm with toasted pita. Nutrition Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 3mg NotesAllow the chicken to marinate for up to overnight for deeper flavor. Store leftovers in an airtight container for up to 3 days. Freeze marinated chicken and veggies for longer storage. Tried this recipe?Let us know how it was!
