Chicken Shawarma Sheet Pan Dinner

This easy and flavorful chicken shawarma sheet pan dinner comes together quickly with a vibrant marinade and perfectly roasted veggies. Ready in under an hour, it delivers juicy, tender chicken with bold spices that taste like slow cooked magic.

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Prep Time 15

Cook Time 25

Total Time 40

Servings 4 servings

Calories 480 kcal

Ingredients

Main ingredients

1 cup plain Greek yogurt Perfect for marinade base, gives that tang and tenderizes your chicken just right.
2 teaspoons ground cumin Adds that earthy warmth you expect from shawarma.
1 teaspoon ground cardamom Kinda floral and sweet, really makes your chicken pop.
2 teaspoons ground turmeric Brings color and a mild peppery flavor that'll surprise you.
2 teaspoons ground cinnamon Sweet and woody, gives your dish a deep flavor kick.
2 teaspoons kosher salt Goes into the marinade, seasoning everything perfectly.
2 pounds boneless skinless chicken breasts Cut into strips for fast cooking and max flavor.
1 red onion Sliced thick; adds juiciness and a little crunch after roasting.
2 large red bell peppers Sliced thin; roasted to sweet and tender, brightens up the plate.
½ cup peppadew peppers Drained; these bring a little zing and sweet heat to the mix.
2 tablespoons olive oil For drizzling on onion and bell pepper slices before roasting.
2 tablespoons tahini For the quick sauce to drizzle or dip your shawarma.
2 cloves garlic Minced for the quick sauce.
1 tablespoon fresh lemon juice For the quick sauce.
Pinch salt For quick sauce seasoning.

Instructions

Preheat your oven to 425°F to get it hot for the roasting step later.
In a big bowl, mix Greek yogurt, cumin, cardamom, turmeric, cinnamon, and kosher salt to create a flavorful marinade base.
Add chicken strips to the bowl and toss to coat thoroughly.
Spread the marinated chicken evenly on a sheet pan, avoiding crowding for even cooking.
Drizzle olive oil over thick onion slices and thin bell pepper strips, then scatter them around the chicken on the pan.
Roast the sheet pan in the hot oven for 20 to 25 minutes until the chicken is cooked through and veggies are tender.
While roasting, mix tahini, minced garlic, olive oil, fresh lemon juice, and a pinch of salt to make a quick sauce for drizzling or dipping.

Notes

Serve this delicious chicken shawarma sheet pan dinner warm with the tahini-garlic sauce for a fully satisfying meal. Store leftovers in airtight containers for up to 4 days or freeze for up to 3 months.