We love this quick and easy One Pan Chicken Shawarma recipe for busy weekend dinners.

It is also a fantastic make-ahead option for meal prep, so whip up a pan on Sunday to enjoy as lunches and dinners all week long!

Chicken Shawarma with peppers and onion on sheet pan

I’m a huge fan of all things shawarma! I pretty much get my fix on a weekly basis at this point with no signs of stopping.

Chicken shawarma is full of flavor, a perfect base for #ALLTHEVEGGIES and toppings, plus it tastes amazing the next day. I’ve factored it into my meal prep routine for the leftovers alone and holy cow I love them so!

We alternate the delivery method to keep things interesting.

Serving Suggestions

Depending on ingredients handy and current foodie cravings, we’ll raid the crisper for all the veggies we can find and cycle through the following shawarma delivery methods:

  • healthy grain bowls with quinoa, rice, or cauliflower rice
  • mezze (Mediterranean appetizer) style with hummus, tahini sauce, veggies, and pita wedges
  • chicken shawarma wrap, wrapped up in a pita, gyro-style
  • shawarma-topped salads with fresh tomato and cucumber
  • chicken shawarma sandwich, on a bun with yogurt sauce, fresh tomato and cucumber or other vegetables

chicken shawarma with peppers and onion

What spices are in Chicken Shawarma?

The spices you’ll want to have on hand are cumin, smoked paprika, paprika, turmeric, salt, and pepper.

If you don’t mind a little heat, you can make chicken shawarma have as much kick as you’d like by adding cayenne pepper too. Sometimes I’ll add garlic powder to the mix as well. You can also use a pre-made shawarma blend if you happen to come across one.

Feeling citrusy? Lemon zest makes an excellent addition to your homemade shawarma seasoning blend.

One Pan Chicken Shawarma

In an effort to make weeknight dinners as easy as can be, I bring you this quick and easy  chicken shawarma. Because we all need some sheet pan suppers in our arsenal, right?

This one pan wonder is going to rock your weeknight dinner routine!

chicken shawarma on a baking sheet

Paleo? Serve with cauliflower rice and/or a big green salad to keep things paleo and Whole30 compliant.

Looking for some side dish suggestions? This tasty chicken shawarma would be amazing paired with Greek Spaghetti Squash or a big helping of Easy Greek Pasta Salad.

chicken shawarma on sheet pan close up

My absolute favorite way to enjoy it lately is a big fluffy pita loaded with this sheet pan chicken shawarma, peppers, onion and a big dollop of tzatziki sauce. Sometimes I’ll even add some crispy shawarma roasted chickpeas on top too. They’re amazing!

chicken shawarma served in pita with veggies and sauce

We love this one pan chicken shawarma and can’t wait for you to try it!

Chicken Shawarma with peppers and onion on sheet pan
5 from 17 votes↑ Click stars to rate now!
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One Pan Chicken Shawarma

We love this quick and easy One Pan Chicken Shawarma recipe for busy weekend dinners. It also makes a fantastic make-ahead option for meal prep, so whip up a pan on Sunday to enjoy as lunches and dinners all week long!
Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Servings 6 servings
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  • 2 pounds chicken thighs boneless skinless
  • 2 lemons juiced
  • ½ cup avocado oil or healthy oil of choice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • ½ teaspoon turmeric
  • 5 cloves garlic minced
  • 1 red onion sliced
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 tablespoon fresh chopped parsley or cilantro to garnish


  • Pat chicken dry and place in a zippered plastic bag.
  • Juice lemons into a medium-small bowl and combine with with avocado oil, salt, pepper, cumin, paprika, turmeric, and garlic. Whisk well and pour into bag with chicken. Massage to mix and place in the fridge for 30 minutes.
  • When you're ready to get cooking, pre-heat oven to 425°F. Line a rimmed baking sheet with parchment paper, or lightly drizzle with a little extra avocado oil if preferred.
  • Spread out the chicken evenly on the baking sheet for even roasting. Set aside peppers and onion by adding them to the bag with any remaining marinade. Massage to coat.
  • Roast chicken for 30-40 minutes or until chicken is cooked through and registers 165°F internally. After 15 minutes, add the peppers and onion to the pan and continue cooking until chicken is done and veggies are tender. Garnish with cilantro or parsley and serve with your choice of rice, quinoa, warm pita bread, and so on. Anything goes!
5 from 17 votes

Nutrition Information

Calories: 529 | Carbohydrates: 9g | Protein: 25g | Fat: 43g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 508mg | Potassium: 500mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1150IU | Vitamin C: 62.5mg | Calcium: 38mg | Iron: 2.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Main Course
Cuisine Middle Eastern

Repin this One Pan Recipe!

Chicken Shawarma with a title

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Chicken Shawarma on a baking sheet and on a plate with writing



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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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  1. Hey,

    Thank you for shawarma recipe, I really really like the way you explained it, Me and my family like shawarma when we ate it in asian restaurant so i’m going to try this one in upcoming weekend where we set together once in a week so this will be amazing can you please tell me if i use persian saffron in it ? this will be perfect or not give me some suggestion

    Debra5 stars

    1. I haven’t tried this recipe with Persian saffron so I can’t say for sure, let us know how it goes if you try it!

  2. One of the food I often make for my bf and me (with tortilla bread btw), I cannot explain why we’re so addicted to it xD
    – Natalie Ellis

  3. I LOVE love loveee one pan chicken dinners like this. Oh my, just look at that chicken and tender baked veggies… what’s there not to love?! It’s absolutely perfect for busy weekdays. I love spices you used here. Just yum!5 stars

  4. I love this recipe! Shawarma is one of my favorite things to make and I love that you added in some variations of spices to use and LOVE how many things you can make with this. Quinoa bowls? Yes, please!!5 stars

  5. I have been admiring this recipe with the most gorgeous photos all week. The recipe sounds so flavorful.5 stars

  6. Sounds like a delicious dinner and perfect for outdoor entertaining this summer. Loving the idea of putting the chicken and vegetables in pita bread with Taztziki.

  7. I love how versatile this recipe is! So many amazing ways to eat this! I’m printing this off now so I can make it this week! LOVE!!5 stars

  8. Oh, Yum!! This recipe is right up our alley. We love spicy and we eat chicken several times a week and our go-to cut of chicken is the thigh. We’d definitely add some lemon to it as well as the cayenne. One pan meals are the best. 

  9. I am obsessed with chicken shawarmas but never thought I could make it at home without the fancy machine!! So excited to try this!

  10. This sounds like a good routine-breaker for dinner. I love shawarma, I will never get tired of this. Thank you!5 stars

  11. This is a great one pan meal and I love how easily it can go from lunch to dinner by wrapping it and adding the creamy tzatziki sauce.5 stars

  12. I love shawarma!! I love the combo of spices. Hubby can’t take much heat but I can so I do it two different ways! I love that you do yours in one pan. I’ve yet to do that. But now I will because I want to make your delicious chicken shawarma!!5 stars

    1. Yes, it’s easy to make some with more heat and some with less doing it this way Elaine!

  13. Can’t wait to try this…always love cool ways to make chicken recipe these days!  Just wondering…the little guide above the recipe says 30 minutes cook time, which is less than the 40 minutes, plus 15 minutes.  With 20 minutes prep that’s not as simple for a weeknight.  Don’t mean to be a stickler, but the timing is always important for me to know so that dinner is done on time for my family.  Anywho, totally Pinning this recipe!


    1. The cook time is 30 minutes. After the chicken is in for 15 minutes, then you add the vegetables, and cook for 15 more minutes for a total of 30 minutes. If the chicken is not quite done, it may take a few more minutes (possibly up to 10 more minutes). I hope that helps Jane!

  14. This is my kind of summer meal. Easy to make, delicious to eat….and not much clean up. You can never go wrong with a great wrap like this.5 stars