Sheet Pan Chicken Shawarma Bowls with Veggies

On a hectic weeknight, when dinner needs to come together without much fuss, Sheet Pan Chicken Shawarma Bowls with Veggies offer a vibrant solution that fills the kitchen with warm, aromatic spices. These bowls combine tender marinated chicken and roasted vegetables in one easy sheet pan, delivering bold Middle Eastern flavors that feel both comforting and exotic. The result is a satisfying meal that balances juicy protein with colorful, caramelized veggies for a wholesome bite every time.

I appreciate how this recipe fits seamlessly into busy schedules, as the hands-off roasting allows time for other tasks while it cooks. It serves four generously, making it ideal for family dinners or meal prep, and leftovers hold up well for lunch the next day. Many love the customizable toppings like hummus and feta, which add creamy tang without extra effort.

Why You’ll Love This Recipe

• Easy One-Pan Meal: Everything roasts together on a single sheet pan, minimizing cleanup for busy evenings.
• Bold Flavor Profile: Warm spices like cumin and turmeric infuse the chicken and veggies with authentic Middle Eastern zest.
• Family-Friendly Versatility: Customize with gluten-free quinoa or extra heat from cayenne to suit everyone’s tastes.
• Nutritious and Satisfying: Packed with lean protein and colorful vegetables for a balanced, feel-good dinner.
• Quick Prep Potential: Marinate ahead for even deeper flavors without adding much active time.

Sheet Pan Chicken Shawarma Bowls with Veggies Ingredients

These ingredients come together to create a harmonious blend of smoky spices, fresh citrus, and crisp vegetables that capture the essence of Middle Eastern cuisine in a simple sheet pan format. Opting for high-quality, fresh produce and spices elevates the dish, ensuring vibrant colors and deeper flavors in every bowl.

• Boneless skinless chicken thighs: Provide juicy, tender protein that absorbs the marinade’s bold spices for the star of the meal.
• Olive oil: Adds richness and helps everything roast to a golden crisp while carrying the flavors.
• Lemon juice: Brings bright acidity to balance the warm spices and tenderize the chicken.
• Garlic: Infuses a savory depth that ties the marinade and vegetables together.
• Sea salt: Enhances all the natural flavors without overpowering the dish.
• Ground cumin: Delivers an earthy, nutty warmth central to shawarma’s signature taste.
• Ground coriander: Adds a subtle citrusy note that complements the other spices.
• Ground turmeric: Contributes a golden hue and mild, peppery earthiness to the mix.
• Smoked paprika: Imparts a smoky depth that mimics traditional grilling.
• Ground ginger: Offers a gentle heat and zing to brighten the overall profile.
• Allspice: Provides a complex, clove-like warmth for authentic layering.
• Black pepper: Gives a mild kick and sharpness to round out the seasonings.
• Ground cardamom: Optional for a floral, exotic twist if you enjoy deeper aromatics.
• Zucchini: Roasts to tender perfection, adding mild sweetness and moisture.
• Bell peppers: Bring colorful sweetness and a slight crunch when roasted.
• Red onion: Caramelizes for savory depth and a touch of sharpness.
• Garlic powder: Seasons the vegetables lightly for even flavor distribution.
• Cooked couscous or quinoa: Forms a fluffy, neutral base that soaks up the toppings.
• Hummus: Adds creamy, garlicky richness as a cool contrast.
• Crumbled feta cheese: Provides tangy, salty crumbles for texture and brightness.
• Fresh cilantro: Garnishes with herbaceous freshness to lift the dish.

Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.

How to Make Sheet Pan Chicken Shawarma Bowls with Veggies

Step 1: Prepare the Marinade

In a medium bowl, whisk together olive oil, lemon juice, minced garlic, sea salt, cumin, coriander, turmeric, smoked paprika, ginger, allspice, black pepper, and optional cardamom until well combined. This mixture creates the flavorful base that infuses the chicken with Middle Eastern spices. Let it sit briefly to allow the aromas to develop.

Step 2: Marinate the Chicken

Add bite-sized chicken pieces to the marinade and toss to coat evenly, then cover and refrigerate for at least one hour or overnight for best results. The longer marination time helps the spices penetrate deeply for tender, flavorful meat. Stir once midway if possible to ensure full coverage.

Step 3: Preheat Oven and Prep Vegetables

Preheat the oven to 400 degrees Fahrenheit, then on a large sheet pan, toss diced zucchini, bell peppers, and red onion with remaining olive oil, a pinch of sea salt, and garlic powder. Spread them in a single layer for even roasting. This step starts the caramelization process early.

Step 4: Roast the Vegetables

Place the sheet pan in the oven and roast the vegetables for 15 minutes until they begin to soften and brown at the edges. The high heat draws out natural sugars for a slightly sweet, tender texture. Check halfway and shake the pan if needed to prevent sticking.

Step 5: Sear the Chicken

While vegetables roast, heat a heavy skillet over medium-high and sear the marinated chicken pieces for 2 to 3 minutes per side until a light golden crust forms, discarding excess marinade. This quick sear locks in juices and adds a bit of char for extra flavor. Work in batches if the pan is crowded.

Step 6: Combine and Finish Roasting

Remove the sheet pan from the oven, add the seared chicken among the vegetables in a single layer, and return to the oven for 15 to 20 more minutes until chicken reaches 165 degrees internally and veggies are tender. The combined roasting melds the flavors beautifully. Use a thermometer to ensure safe doneness.

Step 7: Assemble the Bowls

Spoon cooked couscous or quinoa into serving bowls as a base, then top with the roasted chicken and vegetables. Add a dollop of hummus, crumbled feta, and chopped cilantro for finishing touches. This layers textures from fluffy grains to creamy toppings.

Pro Tips for Success

• Marinate Overnight: Let the chicken sit in the spice mix for deeper flavor infusion as recommended.
• Check Chicken Temperature: Always verify 165 degrees internally to ensure it’s safely cooked through.
• Use Quinoa for Gluten-Free: Swap it in place of couscous to accommodate dietary needs easily.
• Adjust Spice Levels: Taste the marinade and add cayenne if you prefer a spicier kick.
• Substitute Veggies Freely: Try eggplant or cauliflower for variety while keeping the roasting time similar.

How to Serve Sheet Pan Chicken Shawarma Bowls with Veggies

Garnishes

I like to start with a generous sprinkle of fresh cilantro over the top for its bright, herby contrast that cuts through the richness. A drizzle of tahini or yogurt sauce adds a creamy element, while lemon wedges on the side let everyone brighten their bowl to taste. These touches make the meal feel fresh and inviting.

Side Dishes

Pair these bowls with a simple cucumber-tomato salad dressed in olive oil and lemon for a crisp, refreshing complement to the warm spices. Warm pita bread works well to scoop up the hummus and feta, adding a soft texture. I find a side of olives brings an extra salty note that ties into the Middle Eastern theme.

Creative Ways to Present

For family dinners, arrange the components in a large serving platter so everyone builds their own bowl, encouraging kids to try new flavors. Layer in a mason jar for portable lunches, starting with grains at the bottom to keep toppings secure. I enjoy plating it deconstructed on a board with small bowls of garnishes for a casual, shareable vibe that looks effortlessly elegant.

Make Ahead and Storage

Storing Leftovers

I store any remaining Sheet Pan Chicken Shawarma Bowls with Veggies in an airtight container in the fridge, where they keep well for up to three days. Keep the hummus and feta separate to maintain their freshness and prevent sogginess. This makes it easy to grab a quick meal during the week.

Freezing

Portion the cooled chicken and vegetables into freezer-safe bags, flattening them for space, and freeze for up to two months without the toppings. The grains can be frozen separately if needed. Thaw overnight in the fridge before reheating to preserve texture.

Reheating

Reheat the chicken and veggies in a 350-degree oven for 10 to 15 minutes, covered with foil to keep them moist and tender. For faster options, use the microwave in short bursts, stirring halfway. Add fresh garnishes after to restore that just-made vibrancy.

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