Sheet Pan Chicken Shawarma with Roasted Vegetables

Name: Sheet Pan Chicken Shawarma with Roasted Vegetables
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs, trimmed of large fat pieces, patted dry; ½ cup (120 g) plain whole-milk yogurt; 3 tbsp (45 ml) extra-virgin olive oil; 3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons; 4 cloves (12 g) garlic cloves, finely grated or minced; 2 tsp (4 g) ground cumin; 2 tsp (4 g) ground coriander; 2 tsp (5 g) sweet paprika; 1 tsp (3 g) ground turmeric; ½ tsp (1 g) ground cinnamon; ½ tsp (1 g) ground allspice; ¼ tsp (½ g) cayenne pepper (optional); ½ tsp (1 g) freshly ground black pepper; 2 tsp (8 g) kosher salt, Diamond Crystal; use 1½ tsp (6 g) if using Morton or fine salt; 2 peppers (400 g) large bell peppers, any colors, stemmed, seeded, and cut into 1-inch (2.5 cm) pieces; 1 onion (250 g) large red onion, peeled and cut into 8 wedges through the root so the layers hold together; 2 tbsp (30 ml) extra-virgin olive oil; ½ tsp (2 g) kosher salt; ¼ cup (60 g) tahini, well stirred; 3 tbsp (45 ml) cold water, plus more if needed; 1 tbsp (15 ml) fresh lemon juice; ⅛ tsp (½ g) kosher salt; ¼ cup (10 g) fresh flat-leaf parsley, roughly chopped; 4 pitas (240 g) pita breads, warmed

From the MyKitchenBank Kitchen

Boneless chicken thighs soak in a yogurt, lemon and warm-spice shawarma marinade, then roast on one pan with sweet bell peppers and red onion until browned at the edges. Serve with lemon-tahini sauce and warm pita for an easy weeknight shawarma.

Prep: 20 min
Cook: 28 min
Wait: 35 min
Total: 1 hr 23 min
Makes: 4 servings (about 2 thighs and 1½ cups vegetables each)

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Ingredients

4 servings

For the chicken
2 lb (900 g) boneless, skinless chicken thighs, trimmed of large fat pieces, patted dry
½ cup (120 g) plain whole-milk yogurt
3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons
4 cloves (12 g) garlic cloves, finely grated or minced
2 tsp (4 g) ground cumin
2 tsp (4 g) ground coriander
2 tsp (5 g) sweet paprika
1 tsp (3 g) ground turmeric
½ tsp (1 g) ground cinnamon
½ tsp (1 g) ground allspice
¼ tsp (0.5 g) cayenne pepper (optional)
½ tsp (1 g) freshly ground black pepper
2 tsp (8 g) kosher salt, Diamond Crystal; use 1½ tsp (6 g) if using Morton or fine salt
For the vegetables
2 peppers (400 g) large bell peppers, any colors, stemmed, seeded, and cut into 1-inch (2.5 cm) pieces
1 onion (250 g) large red onion, peeled and cut into 8 wedges through the root so the layers hold together
2 tbsp (30 ml) extra-virgin olive oil
½ tsp (2 g) kosher salt
For the lemon-tahini sauce and serving
¼ cup (60 g) tahini, well stirred
3 tbsp (45 ml) cold water, plus more if needed
1 tbsp (15 ml) fresh lemon juice
⅛ tsp (0.5 g) kosher salt
¼ cup (10 g) fresh flat-leaf parsley, roughly chopped
4 pitas (240 g) pita breads, warmed

Equipment (6)

18×13-inch (46×33 cm) rimmed half sheet pan
Parchment paper or foil (optional, for easy cleanup)
Large mixing bowl
Small bowl
Instant-read thermometer
Chef's knife and cutting board

Steps

Before you start

The chicken needs at least 30 minutes in the marinade. For deeper flavor, marinate it in the fridge for up to 12 hours.
Use boneless, skinless thighs of similar size (about 4–5 oz / 115–140 g each) so they cook at the same rate.
Use a heavy, rimmed 18×13-inch (46×33 cm) half sheet pan. A thin or crowded pan will steam the food instead of browning it.
Pat the chicken lightly with paper towels first only if it is very wet. The marinade should cling to the meat.

1
Preheat the ovenOven 425°F / 220°C
- Position a rack in the upper third of the oven and preheat to 425°F (220°C).
- Line an 18×13-inch (46×33 cm) rimmed sheet pan with parchment or foil if you like.
- Do not put the pan in the oven yet.
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Ready when: Oven reaches 425°F (220°C).
Tip: If you use parchment, make sure it is rated for 425°F (220°C) and does not hang over the pan edges.
2
Mix the marinade
- In a large bowl, whisk together the yogurt, 3 tbsp (45 ml) olive oil, 3 tbsp (45 ml) lemon juice, grated garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne (if using), black pepper, and 2 tsp kosher salt.
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Ready when: The mixture is a smooth, thick, evenly golden-orange paste with no streaks of yogurt.
Tip: Smell it. It should be warm and lemony, not harsh. Add cayenne only if you want noticeable heat.
3
Marinate the chicken
- Add the chicken thighs to the bowl and turn them with your hands or a spoon until every piece is thickly coated.
- Cover and let stand at room temperature for 30 minutes (or refrigerate for up to 12 hours; if chilled, let the chicken sit out 20 minutes before roasting).
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Ready when: Chicken is evenly coated, with no dry spots.
Tip: Do not marinate longer than 12 hours. The lemon juice will start to make the meat mushy.
4
Cut the vegetables
- While the chicken marinates, cut the bell peppers into 1-inch (2.5 cm) pieces and the red onion into 8 wedges, keeping the root end attached to each wedge so the layers stay together.
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Ready when: Pieces are roughly uniform in size so they roast evenly.
Tip: Cut the vegetables no smaller than 1 inch (2.5 cm) so they brown rather than burn.
5
Season the vegetables
- Place the peppers and onion wedges on one half of the sheet pan.
- Drizzle with 2 tbsp (30 ml) olive oil, sprinkle with ½ tsp salt, and toss with your hands.
- Spread them in a single layer along one half to two-thirds of the pan, leaving room for the chicken.
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Ready when: All the vegetable pieces have a light, glossy coat of oil.
6
Arrange the chicken
- Lift the thighs out of the bowl, letting excess marinade drip off but leaving a thick coating.
- Lay them on the empty side of the pan in a single layer with at least ½ inch (1 cm) between pieces.
- Scrape any remaining marinade over the chicken.
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Ready when: Chicken and vegetables each sit in a single layer with no overlap.
Tip: Keep the marinade on the chicken side of the pan. If it runs onto the vegetables it can scorch.
7
Roast, then stirOven 425°F / 220°C
- Slide the pan onto the upper rack of the 425°F (220°C) oven and roast for 15 minutes.
- Remove the pan, stir the vegetables, and flip each chicken thigh.
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Ready when: The undersides of the chicken are deeply golden and the pepper edges are starting to soften and blister.
Tip: Close the oven door promptly so the oven doesn't lose heat while you stir.
8
Finish roastingOven 425°F / 220°C
- Return the pan to the oven and roast 10–12 minutes more, until the thickest part of the largest thigh reads 175°F (80°C) on an instant-read thermometer.
- (165°F / 74°C is the safe minimum, but thighs are more tender at 175°F / 80°C.)
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Ready when: Chicken reads 175°F (80°C) with juices running clear; vegetables are tender with browned, charred edges.
Tip: Check the thickest thighs first. Remove any smaller thighs earlier if they reach temperature sooner.
9
Char under the broilerOven 500°F / 260°C
- For extra browning, switch the oven to broil on high (about 500°F / 260°C) and broil the pan 2 minutes, watching closely.
- Skip this step if the chicken is already well browned.
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Ready when: Chicken edges are dark brown with some charred spots, and the onion tips are lightly blackened.
Tip: Do not walk away. Broilers can burn spices in under a minute.
10
Rest and make sauce
- Remove the pan and let the chicken rest on the pan for 5 minutes.
- Meanwhile, in a small bowl, whisk the tahini, 3 tbsp (45 ml) cold water, 1 tbsp (15 ml) lemon juice, and ⅛ tsp salt.
- It will first seize and look thick, then smooth out as you keep whisking.
- Add water 1 tsp at a time if needed.
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Ready when: The sauce is pale, smooth, and pourable, like heavy cream.
Tip: Use cold water. It helps make the tahini creamy and pale.
11
Slice and serve
- Slice the chicken thighs into ½-inch (1 cm) strips.
- Pile the chicken and roasted vegetables onto the pan or a platter, sprinkle with chopped parsley, and drizzle with some tahini sauce.
- Serve with warm pitas and the rest of the sauce on the side.
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Ready when: Sliced chicken is juicy and cooked through, with no pink at the center.
Tip: Spoon the browned bits and pan juices over the sliced chicken for extra flavor.

Good to know

Tips

Spread everything in a single layer with space between pieces. Overcrowding steams the food and keeps it from browning.
Use an instant-read thermometer. Thigh sizes vary, and it is the most reliable way to know when they are done.
Make your own shawarma spice in bulk: multiply the dry spices by 4 and store in a jar for up to 3 months.
For a crisper finish, place the chicken on a wire rack set inside the pan so hot air circulates all around.

Make ahead

Mix the marinade and coat the chicken up to 12 hours ahead; cover and refrigerate. Cut the vegetables up to 1 day ahead and store in an airtight container in the fridge. The tahini sauce keeps in the fridge for up to 4 days; whisk in a little water to loosen it before serving.

Storage & reheating

Cool leftovers within 2 hours. Refrigerate chicken and vegetables in an airtight container for up to 4 days. Freeze cooked chicken (without sauce) for up to 3 months and thaw overnight in the fridge. Reheat in a 350°F (175°C) oven for 10–15 minutes, or in a skillet over medium heat with a splash of water, until steaming hot and 165°F (74°C) inside. Roasted vegetables are best within 3 days and are not ideal for freezing.

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts, pounded to an even 1-inch (2.5 cm) thickness. Roast 18–22 minutes total and pull at 165°F (74°C); breasts dry out easily so don't overcook.
plain whole-milk yogurt → unsweetened dairy-free yogurt, such as coconut or soy. Use the same amount; the flavor will be slightly different but it still tenderizes and clings.
tahini → additional ¼ cup (60 g) plain yogurt mixed with 1 tsp lemon juice and a pinch of salt. Makes a tangy yogurt sauce instead; no water needed.
pita breads → cooked rice, couscous, or flatbread. Serve the chicken and vegetables on a bed of rice or couscous for a gluten-free option with rice.