Easy Sheet Pan Chicken Shawarma Bowls with Veggies
If you love bold Middle Eastern flavors but don’t want to spend hours in the kitchen, these easy sheet pan chicken shawarma bowls are perfect for you.
The beauty of this dish lies in how simple it is to prepare. Everything (chicken and veggies) roasts together on one sheet pan, filling your kitchen with the most delicious aroma of spices.
The result is juicy, tender chicken, perfectly roasted vegetables, and a meal that feels both nourishing and satisfying.
It’s also great for meal prep since you can store the components separately and assemble fresh bowls throughout the week.
Ingredients You’ll Need
For the Chicken Marinade:
- 1 ½ pounds boneless, skinless chicken thighs (you can also use chicken breasts)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric powder
- ½ teaspoon ground cinnamon
- ½ teaspoon black pepper
- ½ teaspoon salt
- A pinch of cayenne pepper (optional, for heat)
For the Veggies:
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium red onion, sliced into wedges
- 1 medium zucchini, sliced
- 1 ½ tablespoons olive oil
- Salt and pepper, to taste
For Serving:
- Cooked basmati or brown rice, couscous, or quinoa
- Fresh chopped parsley
- Sliced cucumbers and tomatoes
- A drizzle of tahini sauce, yogurt sauce, or garlic sauce
Step-by-Step Guide to Making It
Step 1: Prepare the Chicken
Start by patting the chicken dry with paper towels. In a large bowl, combine olive oil, garlic, lemon juice, and all the spices. Mix everything together to form a rich, aromatic marinade.
Add the chicken pieces and toss until each piece is evenly coated. Cover the bowl and let it marinate for at least 30 minutes. If you have more time, refrigerate it for a few hours to let the flavors really soak in.
Step 2: Prep the Veggies
While the chicken marinates, prepare the veggies. Slice your peppers, onion, and zucchini and place them in a large mixing bowl.
Drizzle olive oil on top, season with salt and pepper, and toss to coat. The combination of colorful vegetables not only makes the dish look vibrant but also balances out the bold flavors of the shawarma spices.
Step 3: Arrange Everything on the Sheet Pan
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup. Arrange the marinated chicken on one side of the pan and the veggies on the other.
Make sure not to overcrowd the pan; this helps everything roast evenly and develop that slightly crisp edge that makes sheet pan meals so satisfying.
Step 4: Roast to Perfection
Place the sheet pan in the preheated oven and roast for about 25 to 30 minutes, flipping the chicken halfway through.
You’ll know it’s ready when the chicken is golden brown and fully cooked through (the internal temperature should reach 165°F or 74°C). The vegetables should be tender with a light char around the edges.
Step 5: Assemble Your Shawarma Bowls
Once everything is cooked, slice the chicken into strips. Assemble your bowls by adding a generous scoop of rice or your preferred grain as the base.
Top it with roasted veggies, sliced chicken, and your favorite fresh toppings like cucumber, tomato, or parsley. Finish with a drizzle of creamy tahini or yogurt sauce for that perfect finishing touch.
Step 6: Serve and Enjoy
Serve warm and enjoy the incredible blend of spices, textures, and colors. The tender spiced chicken, the roasted veggies, and the cooling sauce come together beautifully.
If you’re meal prepping, store the components separately in airtight containers. They’ll stay fresh for up to four days in the refrigerator.
Some Extra Tips
- For more flavor: Try marinating the chicken overnight. The longer it sits, the deeper and richer the flavor becomes.
- Use chicken thighs if you can. They stay juicier and more flavorful than chicken breasts when roasted at high temperatures.
- Want a crispier texture? Broil the chicken and veggies for an extra 2–3 minutes at the end. Just keep an eye on them so they don’t burn.
- Add variety: You can swap zucchini for eggplant or add cauliflower florets for a hearty, fiber-packed option.
- Make it lighter: Serve the shawarma over a bed of greens instead of rice for a fresh salad-style bowl.
- Meal prep tip: Store cooked rice, chicken, and veggies separately so they keep their texture when reheated. Add the sauce only when serving.
- For a homemade sauce: Mix together ½ cup Greek yogurt, 1 tablespoon tahini, 1 teaspoon lemon juice, a pinch of salt, and a dash of garlic powder for a quick and creamy dressing.
These easy sheet pan chicken shawarma bowls are a great way to enjoy a flavorful, healthy meal without the fuss of complicated cooking.
It’s perfect for a family dinner, a weekend meal prep, or even a quick weeknight fix when you want something filling but wholesome. Every bite is full of warmth and spice.
If you like this recipe, let me know in the comments and feel free to pin it to your Pinterest board 🙂
