If you’re in the mood for a meal that’s packed with bold flavors, minimal effort, and a good dose of Middle Eastern flair, then Chicken Shawarma Sheet-Pan Dinner is your new best friend. It’s everything you love about the savory, aromatic spices of shawarma—tender chicken, warm spices, crispy veggies—all roasted on a single sheet pan for an easy cleanup. Yes, it’s that simple and that tasty.
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Trust me, once you taste the crispy edges on the chicken, the caramelized veggies, and the irresistible shawarma seasoning, you’ll be hooked. And the best part? It’s a one-pan wonder, so you can focus on the fun stuff—like dipping warm pita in the flavorful juices!
Why You’ll Love Chicken Shawarma Sheet-Pan Dinner
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re feeding your family, entertaining guests, or just treating yourself to a flavorful meal, this dish checks all the boxes. Here’s why it’s a favorite:
Versatile: You can serve this chicken shawarma with rice, couscous, or flatbreads, making it easy to adapt to whatever sides you have on hand. It’s perfect for a weeknight dinner or even as a special weekend meal.
Budget-Friendly: No need for expensive cuts of meat or specialty spices. The ingredients are simple, yet they come together to make something truly amazing. It’s comfort food with a gourmet twist.
Quick and Easy: The prep is minimal, and everything cooks in one pan, making it super easy to clean up afterward. Perfect for those nights when you want a delicious, no-fuss meal.
Customizable: Want to make it spicier? Add some chili flakes or a drizzle of hot sauce. Prefer a milder flavor? Skip the heat and go heavier on the garlic and lemon. The seasoning is totally up to you.
Crowd-Pleasing: With its juicy chicken and vibrant veggies, this meal is always a hit. It’s a balanced dish that appeals to both adults and kids alike.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Ingredients in Chicken Shawarma Sheet-Pan Dinner
Here’s what you need to create a big, bold, and flavorful dinner in no time:
Chicken Thighs: The star of the show. Juicy, tender chicken thighs are perfect for absorbing all the delicious shawarma spices. They’re the perfect choice for this dish—no dry chicken here!
Olive Oil: A must for roasting. It helps give the chicken and veggies that golden, crispy texture while adding richness.
Shawarma Spice Blend: The essential seasoning for that authentic taste. A mix of cumin, paprika, turmeric, garlic powder, and other spices that make this meal truly stand out.
Lemon Juice: A little squeeze of lemon balances the spices and adds a bright, fresh flavor.
Garlic: Fresh garlic gives the dish its savory depth and aromatic punch.
Red Onion: Roasted red onion adds a touch of sweetness and color to the dish.
Bell Peppers & Zucchini: A perfect pairing of veggies that roast beautifully. The peppers bring sweetness, while the zucchini adds a soft, tender texture.
Salt and Pepper: The finishing touches for seasoning the chicken and vegetables to perfection.
Fresh Parsley: A sprinkle of fresh parsley after roasting adds a burst of color and freshness.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 400°F. This ensures the chicken and veggies roast perfectly and get that golden, crispy texture.
Combine Ingredients: In a bowl, combine the olive oil, shawarma spice blend, lemon juice, garlic, salt, and pepper. Mix everything together until it forms a smooth marinade.
Prepare Your Chicken and Veggies: Pat the chicken thighs dry with paper towels and coat them with the marinade, making sure they’re fully covered. Cut the red onion, bell peppers, and zucchini into chunks and toss them with a little extra olive oil, salt, and pepper.
Assemble the Sheet Pan: Spread the chicken thighs and vegetables in a single layer on a large baking sheet. Make sure everything is evenly spaced so it cooks evenly.
Cook to Perfection: Roast everything in the preheated oven for about 35–40 minutes, or until the chicken is cooked through and the veggies are tender and slightly caramelized. The chicken should have an internal temperature of 165°F.
Finishing Touches: Once out of the oven, sprinkle everything with fresh parsley for a pop of color and freshness.
Serve and Enjoy: Serve the chicken shawarma with rice, couscous, or pita bread, and enjoy the flavorful bite with a dollop of tzatziki or your favorite sauce!
Nutrition Facts
Servings: 4
Calories per serving: 380
Preparation Time
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
How to Serve Chicken Shawarma Sheet-Pan Dinner
Rice: Serve the chicken and veggies over a bed of fluffy white or brown rice for a complete meal.
Couscous: Light and airy couscous is a perfect pairing with the shawarma-flavored chicken.
Pita Bread or Flatbread: Warm pita or flatbreads are great for dipping into the juices left on the pan.
Tzatziki or Hummus: A cool and creamy sauce like tzatziki or a dollop of hummus balances the spices perfectly.
Fresh Salad: Pair with a simple salad of cucumber, tomato, and red onion with a lemon vinaigrette for a refreshing contrast to the roasted flavors.
Additional Tips
Prep Ahead: You can marinate the chicken a few hours (or even overnight) in advance for deeper flavor.
Spice It Up: Add a pinch of cayenne or a drizzle of hot sauce to give the dish a spicy kick.
Dietary Adjustments: For a lower-carb option, serve with cauliflower rice or skip the bread altogether.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
Double the Batch: This recipe is easy to scale up. You can make a double batch and have leftovers for lunch the next day.
FAQ Section
Q1: Can I use chicken breasts instead of thighs?
A1: Yes, but chicken breasts will cook faster, so be sure to check the temperature early to avoid overcooking.
Q2: Can I make this dish ahead of time?
A2: Yes, you can marinate the chicken and prep the veggies ahead of time. Roast everything when you’re ready to eat.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain the crispy texture.
Q4: Can I freeze this dish?
A4: Yes, you can freeze the chicken and veggies in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Q5: What’s the best way to reheat this dish?
A5: Reheat in the oven at 350°F for 10–15 minutes or until warmed through.
Q6: Can I double the recipe?
A6: Definitely! Just make sure to use a larger sheet pan or two pans so the chicken and veggies have enough room to roast properly.
Q7: Can I add more vegetables?
A7: Yes! Feel free to add other vegetables like sweet potatoes, eggplant, or carrots for more variety.
Q8: How can I make this dish spicier?
A8: Add a little cayenne pepper, chili flakes, or drizzle with harissa for a spicy kick.
Q9: Can I use a different spice blend?
A9: Yes, you can use any Middle Eastern spice blend you like, such as za’atar or Moroccan spices.
Q10: Can I make this dish without garlic?
A10: Absolutely! You can omit the garlic or replace it with garlic powder for a milder flavor.
Final Thoughts
Chicken Shawarma Sheet-Pan Dinner is the kind of recipe that makes life easier without sacrificing flavor. It’s simple, customizable, and packed with all the right spices to make your taste buds dance. Plus, cleanup is a breeze! Go ahead—give this a try, and watch it become a regular on your dinner table. Enjoy every bite!
Chicken Shawarma Sheet-Pan Dinner
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
The Blooming Quesadilla Ring is a fun and delicious appetizer that’s perfect for sharing at your next party or game day event. With a combination of shredded chicken, creamy cream cheese, and spicy Buffalo sauce, this dish is a crowd-pleaser. The cheese-filled tortilla cones are baked to golden perfection and served with a side of ranch dressing for dipping.
Ingredients
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4 cups shredded cooked chicken
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4 oz. cream cheese, softened
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1/4 cup Buffalo sauce
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3 scallions, thinly sliced
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Kosher salt
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Freshly ground black pepper
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3 cups shredded cheddar (about 8 oz.)
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3 cups shredded Monterey Jack (about 8 oz.)
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24 small flour tortillas
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Ranch dressing, for serving
Instructions
Prepare the Filling
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Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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In a large bowl, combine shredded chicken, cream cheese, Buffalo sauce, and sliced scallions. Season with salt and pepper to taste.
Assemble the Quesadilla Ring
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In a medium bowl, combine shredded cheddar and Monterey Jack cheeses.
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Cut tortillas in half.
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On each tortilla half, sprinkle about 1 tablespoon of the cheese mixture, then add about 1 tablespoon of the chicken mixture to the center.
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Starting from the cut edge, fold the bottom quarter of the tortilla into a triangle, then continue to roll it into a cone shape. Repeat with the remaining tortillas, cheese mixture, and chicken mixture.
Bake the Quesadilla Ring
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Place a 3″-wide cup or bowl in the center of the prepared baking sheet. Arrange the smaller, pointed end of each rolled tortilla against the cup, continuing to form a ring around the center.
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Sprinkle the remaining cheese mixture over the top of the tortillas. Repeat to make 2 more layers of rolled tortillas, then remove the cup from the center.
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Bake the quesadilla ring for 20 to 25 minutes, or until the cheese is melted and the centers are warmed through.
Serve
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Pour ranch dressing into a small 3″ ramekin and place it in the center of the baked quesadilla ring for dipping.
Notes
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You can adjust the amount of Buffalo sauce to your preferred spice level.
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If you want to make this ahead of time, prepare the quesadilla ring and refrigerate it before baking. Bake it just before serving.
Nutrition
- Serving Size: 1/8 of the ring
- Calories: 330
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg