Sheet Pan Chicken Shawarma

Name: Sheet Pan Chicken Shawarma with Chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 4 lbs boneless, skinless chicken thighs, diced; 2 large red onions, diced; 3 red bell peppers, diced; 3 (15-ounce) cans chickpeas, rinsed and drained; 1 cup olive oil; 1/4 cup paprika; 3 tbsp ground cumin; 3 tbsp garlic powder; 2 tbsp onion powder; 3 tbsp ground oregano; 1 tsp red chili flakes; 1/2 tsp ground cinnamon; 2 tbsp salt; 4 lemons, halved; Tzatziki sauce, for serving; 1/4 cup fresh parsley, chopped, for garnish; Pita bread, for serving

Sheet pan chicken shawarma combines spiced chicken thighs, chickpeas, and roasted vegetables in one pan, delivering crispy edges and charred flavors with minimal cleanup.

🌍Mediterranean 🏷️Chicken shawarma 🏷️Sheet pan dinner 🏷️Chicken 🏷️Chickpeas Middle eastern

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oldscoolkevmoonTikTok

Total

40 min

Servings

8

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by oldscoolkevmo

-0:00

oldscoolkevmoonTikTok

Ingredients

4 lbs boneless, skinless chicken thighs, diced
2 large red onions, diced
3 red bell peppers, diced
3 (15-ounce) cans chickpeas, rinsed and drained
1 cup olive oil
1/4 cup paprika
3 tbsp ground cumin
3 tbsp garlic powder
2 tbsp onion powder
3 tbsp ground oregano
1 tsp red chili flakes
1/2 tsp ground cinnamon
2 tbsp salt
4 lemons, halved
Tzatziki sauce, for servingoptional
1/4 cup fresh parsley, chopped, for garnishoptional
Pita bread, for servingoptional

Instructions

1
In a very large bowl, combine the diced chicken thighs, diced red onion, diced red bell pepper, and chickpeas. Mix to combine.
2
Pour the olive oil over the mixture.
3
Add the paprika, cumin, garlic powder, onion powder, ground oregano, red chili flakes, cinnamon, and salt.
4
Using your hands, mix everything thoroughly until the chicken and vegetables are evenly coated in spices.
5
Preheat your oven to 425°F (220°C).
6
Pour the shawarma mixture onto a large, parchment-lined sheet pan and spread it into a single, even layer.
7
Roast for 20-30 minutes, or until the chicken is cooked through and the vegetables and chickpeas have crispy edges.
8
While the shawarma is roasting, heat a griddle or large skillet. Place the lemon halves cut-side down and char until deeply browned.
9
Once the shawarma is done, remove it from the oven. Squeeze the juice from the charred lemons all over the hot mixture.
10
To serve, place a generous portion on a plate. Drizzle with tzatziki sauce, garnish with fresh parsley, and serve with warm pita bread.

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Tips & Notes

Pro tips

Cut chicken thighs into uniform 1.5-inch pieces so they cook evenly and develop crispy exteriors.
Toss everything in the oil and spice mixture at least 15 minutes before roasting to allow flavors to penetrate.
Spread ingredients in a single layer on the sheet pan without crowding; overcrowding steams instead of roasts.
Stir halfway through roasting to ensure even browning and prevent the bottom from burning.

Substitutions

Boneless, skinless chicken breasts → use same weight but reduce roasting time by 10 minutes
Red bell peppers → yellow or orange peppers or zucchini (similar roasting time)
Canned chickpeas → 3 cups cooked dried chickpeas (drained and dried on paper towels)
Olive oil → avocado oil or neutral high-heat oil