What is a sheet pan dinner?

A sheet pan dinner is a complete meal that cooks together on one baking sheet. It’s usually made with a protein and vegetables roasted at the same time for easy prep and cleanup. Chicken shawarma sheet-pan dinner is a perfect example—it turns out flavorful with almost no mess.

What to cook with shawarma chicken?

Shawarma chicken pairs well with rice, couscous, flatbreads, and light sides like tabbouleh or chopped salads. You can also add hummus, garlic sauce, or yogurt dip to make wraps or bowls.

What is a chicken shawarma?

Chicken shawarma is a Middle Eastern dish where chicken is marinated in warm spices and slow-roasted. It’s traditionally cooked on a vertical spit, but this sheet-pan version brings the same flavor using a home oven.

What type of cooking is shawarma?

Shawarma refers to the slow-roasting of spiced meat, usually on a rotating spit. This method creates flavorful, juicy meat with crisp edges. In a chicken shawarma sheet-pan dinner, we mimic this by roasting marinated chicken at high heat for similar texture and taste.

Chicken Shawarma Sheet-Pan Dinner – Easy 30-Minute Proven Favorite

Name: Chicken Shawarma Sheet-Pan Dinner
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lbs boneless, skinless chicken thighs; 1 large red onion, sliced; 2 cups baby potatoes, halved; 2 tbsp olive oil; ½ cup plain Greek yogurt; Juice of 1 lemon; 4 garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; ½ tsp ground turmeric; ¼ tsp ground cinnamon; Salt and black pepper to taste; Chopped fresh parsley (optional)

Description

A fast, flavorful chicken shawarma sheet-pan dinner made with spiced yogurt-marinated chicken, potatoes, and onions—all roasted together for an easy weeknight meal.

Ingredients

Scale

1½ lbs boneless, skinless chicken thighs

1 large red onion, sliced

2 cups baby potatoes, halved

2 tbsp olive oil

½ cup plain Greek yogurt

Juice of 1 lemon

4 garlic cloves, minced

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

½ tsp ground turmeric

¼ tsp ground cinnamon

Salt and black pepper to taste

Chopped fresh parsley (optional)

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Instructions

1. In a bowl, combine yogurt, olive oil, lemon juice, garlic, and all spices.

2. Add chicken and coat evenly. Cover and marinate for at least 30 minutes.

3. Preheat oven to 425°F (220°C).

4. Line a baking sheet with parchment or foil.

5. Arrange marinated chicken, potatoes, and onion on the pan.

6. Drizzle with more olive oil, sprinkle with salt.

7. Roast 30–35 minutes, flipping chicken halfway.

8. Serve with parsley and rice or flatbread.

Notes

Marinate chicken overnight for deeper flavor.

Swap potatoes for cauliflower or sweet potatoes.

Serve leftovers in wraps or shawarma bowls.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Sheet Pan
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 plate
Calories: 420
Sugar: 3g
Sodium: 520mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 34g
Cholesterol: 95mg