![['Close-up view of Sheet Pan Shawarma Spiced Chicken and colorful vegetables, glistening with spices.', 'Juicy chicken pieces seasoned with shawarma spices, surrounded by sliced onions and bell peppers.', 'A vibrant assortment of shawarma spiced chicken and roasted vegetables on a sheet pan.', 'Side view of a golden-brown chicken dish with bright cherry tomatoes and fresh parsley.']](https://goldenchickenrecipes.com/wp-content/uploads/2026/07/sheet-pan-shawarma-spiced-chicken_1_U1.webp)
Sheet Pan Shawarma Spiced Chicken and Vegetables
A flavorful and easy-to-make dish featuring tender chicken and vibrant vegetables seasoned with shawarma spices, all cooked on a single sheet pan.
Ingredients
Spice Mixture
- 4 tablespoons olive oil
- 1 tablespoon water
- 1 tablespoon lemon juice, freshly squeezed
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon allspice
- 0.5 teaspoon garlic powder
- 0.25 teaspoon turmeric
- 1 teaspoon salt
- Pinch ground cinnamon, cayenne pepper and black pepper
- 1.5 pounds boneless and skinless chicken breast, cut into 1-inch pieces
- 1 large red onion, sliced
- 1 large yellow bell pepper, sliced
- 1 pint cherry tomatoes
Garnish
- Chopped parsley for garnish (optional) parsley (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Mix olive oil, water, lemon juice, spices, and salt to make the spice mixture.
- Place chicken and vegetables on a lined sheet pan, drizzle with spice mixture, and toss to coat.
- Bake for 15-20 minutes until chicken is cooked through. Garnish with parsley if desired.
Notes
Adjust spice levels to taste and serve with rice or pita for a complete meal.