Description
A flavorful and easy Sheet Pan Chicken Shawarma Dinner that combines tender marinated chicken thighs with roasted chickpeas and veggies, all served with a zesty homemade yogurt sauce. Perfect for a quick, wholesome weeknight meal with minimal cleanup.
Ingredients
Chicken Shawarma Marinade and Components
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon granulated garlic
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander (optional, but recommended)
- ¼ teaspoon cinnamon
- 1 teaspoon kosher salt (divided: ¾ teaspoon for marinade, ¼ teaspoon for sauce)
- ¼ teaspoon freshly ground black pepper
- 1 ½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- 1 small red onion, chopped into 1-inch pieces
- 2 carrots, chopped diagonally into ¼ inch pieces (about 1 cup)
- 1 cup cauliflower florets
Yogurt Sauce
- ¾ cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 small clove garlic, finely minced
- ¼ teaspoon kosher salt
Instructions
- Preheat And Prep: Preheat your oven to 425°F (220°C). Prepare a rimmed sheet pan by spraying it with cooking spray or lining it with parchment paper to help with easy cleanup.
- Prepare the Chicken & Veggies: In a large bowl, whisk together olive oil, lemon juice, granulated garlic, smoked paprika, cumin, ground coriander, cinnamon, ¾ teaspoon kosher salt, and black pepper until the mixture is smooth and well combined.
- Coat the Chicken: Add the chopped chicken thighs to the marinade, tossing thoroughly to make sure all pieces are evenly coated in the flavorful spice blend.
- Add Vegetables and Chickpeas: Add the rinsed and drained chickpeas, chopped red onion, carrots, and cauliflower florets to the bowl. Toss again to coat everything evenly with the marinade.
- Arrange on Sheet Pan: Spread the chicken and vegetable mixture onto the prepared sheet pan in a single layer, making sure not to overcrowd to allow for even roasting.
- Roast: Place the sheet pan in the preheated oven and roast for 25-30 minutes. Flip the ingredients halfway through cooking to ensure even browning. The chicken should be cooked through, and the vegetables tender and golden. For an extra caramelized finish, optionally broil for 1-2 minutes at the end.
- Make the Yogurt Sauce: While the chicken and veggies are roasting, whisk together the plain Greek yogurt, lemon juice, olive oil, minced garlic, and ¼ teaspoon kosher salt in a small bowl until creamy and combined.
- Serve: Once roasted, transfer the chicken and vegetable mix to serving bowls. Drizzle generously with the yogurt sauce. Serve with complimentary sides such as warm rice, pita bread, fresh tomatoes, and lettuce for a complete meal.
Notes
- Chicken thighs work best for juicy and flavorful results—breasts can be used but may dry out.
- Make sure to pat chickpeas dry to prevent sogginess and help them roast properly.
- Feel free to swap or add vegetables like bell peppers or zucchini depending on season and preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This sheet pan method minimizes cleanup and saves time while delivering robust shawarma flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Middle Eastern
