A simple and delicious recipe made for those busy weeknight meals. This Sheet Pan Chicken Shawarma dish is even great for prepping a few days ahead.

I don’t know about you but I sure love a sheet pan meal that takes next to no time to prep and can even prep a few days Achaea’s for days you know you have little time to get dinner ready.

I simply took my Chicken Shawarma recipe that’s on the blog and turned it into a sheet pan with veggies (of course). It’s gluten-free and grain-free too!

I have to confess though, that I cheated with the tzatziki sauce though. Don’t tell my Armenian mother lol … I bought store-bought to make my life easier. But feel free to make you’re own if you have more time. It’s easy!

What You Need

Chicken
Coriander
Cumin
Sumac
Cinnamon
Turmeric
Cardamom
Cucumbers
Tomato’s
Mint
Feta
Lemon
Zucchini
Bell peppers
onions
Store-bought tzatziki, hummus
Olives

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Sheet Pan Chicken Shawarma

A simple and delicious recipe made for those busy weeknight meals. This Sheet Pan Chicken Shawarma dish is even great for prepping a few days ahead. It's also gluten-free and grain-free.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 5

Course: Main Course

Ingredients Method

Ingredients

CHICKEN SHAWARMA
2 lb cubed organic chicken about 4-5 chicken breasts
2 tbsp avocado oil
2 tsp onion powder
2 tsp cumin
2 tsp coriander
2 tsp turmeric
2 tsp salt
2 tsp pepper
2 tsp sumac
1 tsp cayenne
1 tsp cinnamon
1 tsp cardamom
1/2 lemon juiced
VEGGIES
1 red bell pepper sliced thin
1 yellow bell pepper sliced thin
1 yellow onion sliced thin
3 yukon potatoes diced small
2 zucchini’s sliced thin
2 tbsp avocado oil
salt and pepper to taste
TOMATO CUCUMBER SALAD
1 cucumber diced
cherry tomatoes diced
mint minced
1/4 red onion diced
1/2 lemon juiced
3 tbsp olive oil
salt and pepper to taste
GARNISH
Tzatziki sauce
pitted olives kalamata and green olives
fresh mint and basil

Method

Preheat oven to 400°
On a large sheet pan, add all the veggie ingredients. Toss and move to one side of the baking sheet.
On the other side of the sheet pan, add all the chicken shawarma ingredients and season. Spread out evenly on the other side of the baking sheet.
Cook in the oven for about 20 minutes.
While the chicken and veggies are cooking, toss all of the tomato cucumber salad ingredients. Set aside.
On a plate, add the tzatziki, then top it witht he chicken and veggies. Add the cucumber salad, olives, and top with mint and basil.
Enjoy!

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