Chicken Shawarma Sheet Pan Dinner
This Chicken Shawarma Sheet Pan Dinner brings the vibrant, savory flavors of shawarma to your kitchen in an easy, hands-off way. With a simple marinade and a quick bake, this dish delivers bold taste without the fuss.
Tender chicken and roasted veggies, including bell peppers, onions, and peppadew peppers, all come together on one sheet pan. The result is a meal that’s both satisfying and packed with flavor.
A drizzle of homemade tahini sauce adds the perfect creamy finish. Serve it in warm pita bread, topped with fresh cucumber and tomatoes for a truly delicious and wholesome dinner.
Chicken Shawarma Sheet Pan Dinner Ingredients
This vibrant dish begins with the earthy richness of Greek yogurt, which forms the base of the marinade, tenderizing the chicken and infusing it with flavor. Spices like cumin, cardamom, turmeric, and cinnamon add layers of warmth, depth, and a touch of exotic flair.
The boneless chicken breasts absorb the marinade, ensuring each bite is juicy and full of flavor. Red bell peppers and purple onions provide a perfect balance of sweetness and slight caramelization when roasted, while peppadew peppers bring a mild tang to the mix.
To bring it all together, a homemade tahini sauce made with garlic, lemon juice, and olive oil offers a creamy, zesty finishing touch that enhances every element of this sheet pan dinner.
Chicken Shawarma Sheet Pan Dinner: A Flavorful Delight for Any Occasion
Chicken Shawarma Sheet Pan Dinner combines the bold flavors of Middle Eastern cuisine in an easy-to-make, oven-friendly recipe. This dish features tender chicken, vibrant roasted vegetables, and a rich tahini sauce, all wrapped up in warm pita bread for a satisfying meal. Below, we’ll explore helpful recipe tips, serving suggestions, and answers to frequently asked questions to ensure you make the most of this flavorful dinner.
Recipe Tips
- Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes before cooking to ensure it absorbs all the spices and yogurt. If you have more time, marinate for up to 2 hours for a deeper flavor infusion. The longer you let it sit, the more tender and flavorful the chicken will become.
- Roast to Perfection: For the ideal texture, make sure the chicken strips and vegetables are spread out evenly on the baking sheet. Crowding the pan can lead to steaming rather than roasting, which may prevent the veggies from becoming tender and the chicken from developing that nice, caramelized exterior.
- Customize the Veggies: While the recipe uses bell peppers and onions, you can swap or add other vegetables like zucchini, cherry tomatoes, or even eggplant. Keep in mind that some veggies may cook faster than others, so check for doneness and adjust accordingly.
What to Serve with Chicken Shawarma Sheet Pan Dinner
- Crispy Falafel: The earthy, crunchy texture of homemade or store-bought falafel makes a perfect pairing with this shawarma dinner. The crispy chickpea balls complement the tender chicken and add an extra layer of flavor and texture to your plate.
- Greek Salad: A fresh, tangy Greek salad with cucumbers, tomatoes, Kalamata olives, and feta cheese is an excellent side dish to balance the richness of the tahini sauce. Its crispness and brightness will lighten up the meal, providing a refreshing contrast.
- Rice Pilaf: Serve the Chicken Shawarma Sheet Pan Dinner alongside a fragrant rice pilaf. A simple rice dish with herbs and toasted nuts will soak up the extra tahini sauce and provide a hearty, flavorful base to round out the meal.
FAQ
- Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs will add more moisture and richness to the dish. If you prefer a juicier option, feel free to swap out the breasts for thighs. Just be sure to check for doneness as they may take a little longer to cook. - Can I make the tahini sauce ahead of time?
Absolutely! The tahini sauce can be made a day ahead and stored in an airtight container in the refrigerator. Give it a good whisk before serving, as it may thicken slightly when chilled. - What other vegetables can I use in this dish?
You can experiment with a variety of vegetables such as zucchini, cherry tomatoes, or eggplant. Just be sure to cut them into similar-sized pieces to ensure even cooking. Adjust roasting times as necessary. - Can I prepare this recipe without pita bread?
Yes, if you prefer, you can enjoy the chicken and roasted veggies on their own or served over a bed of rice or couscous for a gluten-free option. The tahini sauce still pairs beautifully with these alternatives!
Chicken Shawarma Sheet Pan Dinner
Ingredients
- For the Chicken and Vegetables:
- 3 large boneless skinless chicken breasts, cut into 1-inch strips
- 2 tablespoons extra virgin olive oil
- 2 large red bell peppers thinly sliced
- 1 purple onion thinly sliced
- ½ cup peppadew peppers
- 1 cup plain Greek yogurt
- 2 teaspoons cumin
- 2 teaspoons cardamom
- 2 teaspoons turmeric
- 2 teaspoons cinnamon
- 2 teaspoons salt
- For the Tahini Sauce:
- 1 cup tahini
- 4 garlic cloves minced
- ⅓ cup extra virgin olive oil
- ½ cup lemon juice
- ⅔ cup water
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the Greek yogurt with the cumin, cardamom, turmeric, cinnamon, and salt. Stir until well blended.
- Add the chicken strips to the marinade, tossing them until fully coated. Set the mixture aside to allow the chicken to absorb the flavors.
- Lightly oil a large rimmed baking sheet with 1 tablespoon of olive oil. Spread the marinated chicken, sliced onions, bell peppers, and peppadew peppers evenly on the baking sheet. Drizzle the remaining olive oil over the top.
- Place the sheet pan on the center rack of the oven and bake for 20 minutes, or until the chicken is thoroughly cooked, and the vegetables have become tender. For a more caramelized finish, broil the ingredients for an additional 3 minutes, or until the desired level of char is achieved.
- In a separate bowl, prepare the tahini sauce by combining the tahini, garlic, olive oil, lemon juice, water, and salt. Whisk until smooth. The mixture may appear to separate initially, but continue mixing until the sauce becomes thick and creamy.
- To serve, warm pita bread and fill it with the roasted chicken and vegetables. Top with the tahini sauce, and garnish with fresh cucumber and tomatoes. Enjoy!
