Save A vibrant, Middle Eastern-inspired chicken dinner, roasted on a single pan with vegetables and bold shawarma spices. Easy, flavorful, and budget-friendly perfect for a hassle-free weeknight meal.
This recipe brings the bold flavors of shawarma into my kitchen with minimal effort and maximum deliciousness every time.
Ingredients
- Chicken & Marinade: 1.5 lbs (700 g) boneless skinless chicken thighs cut into large chunks, 3 tbsp olive oil, 2 tbsp fresh lemon juice, 4 garlic cloves minced, 2 tsp ground cumin, 2 tsp ground paprika, 1.5 tsp ground coriander, 1 tsp ground turmeric, 1 tsp ground cinnamon, 1 tsp ground black pepper, 1 tsp salt, 0.5 tsp cayenne pepper (optional for heat)
- Vegetables: 1 large red onion sliced into wedges, 2 bell peppers (red or yellow) sliced, 1 medium zucchini sliced into half moons, 1 pint cherry tomatoes halved
- To Serve: 4 pita breads or gluten free flatbreads, 1 cup plain Greek yogurt or dairy free yogurt, 2 tbsp chopped fresh parsley, lemon wedges
Instructions
- Preheat:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Make Marinade:
- In a large bowl whisk together olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and cayenne (if using).
- Marinate Chicken:
- Add chicken pieces to the marinade toss to coat well. Let marinate for at least 10 minutes (or up to 2 hours in the fridge for deeper flavor).
- Arrange:
- Arrange the marinated chicken, red onion, bell peppers, zucchini, and cherry tomatoes in a single layer on the prepared sheet pan. Drizzle any extra marinade over the top.
- Roast:
- Roast for 25 30 minutes tossing halfway through until the chicken is cooked through and golden, and vegetables are tender.
- Warm Bread:
- Warm the pita breads or flatbreads just before serving.
- Serve:
- Serve chicken and vegetables on the bread topped with a dollop of yogurt, chopped parsley, and a squeeze of lemon.
Save My family loves gathering around this meal especially on busy weeknights because it's quick and so flavorful.
Required Tools
Large sheet pan, mixing bowl, knife and cutting board, measuring spoons
Allergen Information
Contains gluten if using regular pita or flatbread, dairy if using regular yogurt. For gluten free and dairy free options substitute as noted above. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 470, Total Fat 18 g, Carbohydrates 46 g, Protein 33 g
Save Serve fresh and enjoy the bright flavors that bring everyone back for seconds.
Recipe Guide
- → What spices are used in this dish?
A mix of cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and optional cayenne pepper provides a warm and aromatic flavor profile.
- → Can I substitute chicken thighs with another protein?
Yes, chicken breasts can be used but reduce cooking time by about 5 minutes for best results.
- → How do I keep the vegetables tender yet crisp?
Roast the vegetables alongside the chicken, tossing halfway through to ensure even cooking and retain some bite.
- → Are there gluten-free serving suggestions?
Use certified gluten-free flatbreads and dairy-free yogurt alternatives to accommodate dietary needs without sacrificing flavor.
- → What sides complement this dish well?
Consider adding hummus or tabbouleh as a fresh and hearty accompaniment to enhance the meal experience.