Name: Sheet-Pan Chicken Shawarma Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 1 teaspoon ground paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 0.5 teaspoon cayenne pepper; salt (to taste); black pepper (to taste); 4 boneless, skinless chicken thighs (juicy, tender meat); 2 tablespoons olive oil (for coating and roasting); 1 red bell pepper (sliced for roasting); 1 yellow bell pepper (sliced for color and sweetness); 1 red onion (sliced for caramelizing); 1 cup cherry tomatoes (halved for juicy bursts); 2 cups cooked quinoa or rice (your base grain); fresh parsley (chopped for garnish); lemon wedges (for bright, fresh finishing)

Jump to Recipe Print Recipe

If you’re craving bold, Middle Eastern-inspired flavors without spending hours in the kitchen, these Sheet-Pan Chicken Shawarma Bowls are exactly what you need. Juicy, spice-rubbed chicken thighs baked alongside vibrant vegetables make for a complete and colorful meal, all cooked on one pan for effortless cleanup. Served over fluffy quinoa or rice and garnished with fresh parsley and lemon wedges, this dish is a weeknight winner packed with flavor and nutrition.

Why Sheet-Pan Chicken Shawarma Bowls is Worth Your Time

There’s something magical about sheet-pan dinners—they combine convenience, minimal cleanup, and bold flavors all in one. These Sheet-Pan Chicken Shawarma Bowls take that magic a step further by layering aromatic spices like cumin, coriander, turmeric, and paprika onto tender chicken thighs and fresh veggies. The result? A vibrant, satisfying dish that feels special but is incredibly straightforward to prepare.

Not only does this recipe deliver on taste, but it’s also versatile. Whether you’re serving it over quinoa, rice, or even a bed of greens, it’s a balanced meal that hits all the right notes. Plus, if you love recipes like Honey Garlic Chicken Thighs Over Orzo or the Smoky Paprika Chicken Rotini Skillet, this is another delicious way to enjoy tender chicken thighs with a flavorful twist.

What to Buy

4 boneless, skinless chicken thighs – the perfect cut for juicy, tender meat
Olive oil – for coating and roasting
Ground cumin – essential for that shawarma flavor
Ground coriander – adds a citrusy, nutty note
Ground turmeric – for earthiness and beautiful color
Ground paprika – smoky and sweet
Garlic powder – boosts savory depth
Onion powder – for mellow sweetness
Cayenne pepper – adds mild heat
Salt and black pepper – to taste
1 red bell pepper – sliced for roasting
1 yellow bell pepper – sliced for color and sweetness
1 red onion – sliced for caramelizing
1 cup cherry tomatoes – halved for juicy bursts
2 cups cooked quinoa or rice – your base grain
Fresh parsley – chopped for garnish
Lemon wedges – for bright, fresh finishing

Tools & Equipment Needed

Sheet pan – a rimmed baking sheet to hold all your ingredients
Mixing bowl – for tossing chicken and veggies with spices
Measuring spoons – to keep your seasoning ratios spot-on
Knife and cutting board – for slicing vegetables and prepping chicken
Tongs or spatula – to turn the chicken and veggies during roasting
Oven mitts – safety first when handling hot pans

From Start to Finish: Sheet-Pan Chicken Shawarma Bowls

Step 1: Prepare the Shawarma Spice Mix

In a small bowl, combine 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon ground turmeric, 1 teaspoon ground paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, salt, and black pepper. Mix well to create your signature shawarma blend.

Step 2: Toss the Chicken Thighs

Place the chicken thighs in a large mixing bowl. Drizzle with 2 tablespoons olive oil, then sprinkle the shawarma spice mix over the chicken. Toss to coat each piece evenly in the fragrant spice blend. Let it sit for 10 minutes if you have the time—this helps the flavors penetrate.

Step 3: Prep the Vegetables

While the chicken marinates, slice 1 red bell pepper, 1 yellow bell pepper, and 1 red onion. Halve 1 cup cherry tomatoes. These will roast alongside the chicken, absorbing those delicious spices.

Step 4: Arrange Everything on the Sheet Pan

Spread the seasoned chicken thighs evenly on one side of your sheet pan. On the other side, arrange the sliced bell peppers, onions, and cherry tomatoes in an even layer. Drizzle the veggies with a little olive oil and sprinkle with salt and pepper.

Step 5: Roast to Perfection

Preheat your oven to 425°F (220°C). Roast the chicken and vegetables for 25-30 minutes, turning the veggies halfway through, until the chicken is cooked through and veggies are tender and slightly caramelized.

Step 6: Assemble the Bowls

Spoon cooked quinoa or rice into bowls. Top with roasted chicken and vegetables. Garnish generously with chopped fresh parsley and serve with lemon wedges to squeeze over the top for a fresh zing.

Allergy-Friendly Swaps

Gluten-Free: Use quinoa or rice as the base instead of any wheat-based grain.
Low-Oil: Reduce the olive oil to 1 tablespoon and use a non-stick sheet pan.
Nightshade-Free: Omit bell peppers and tomatoes and substitute with zucchini and carrots.
Spice Sensitivity: Reduce or omit cayenne pepper for a milder flavor.

Method to the Madness

This recipe’s method is wonderfully straightforward: a spice mix to coat your chicken, simple prep of fresh vegetables, and a single roasting step that melds flavors beautifully. The high heat roasting allows the chicken to crisp on the outside while staying juicy inside. Vegetables caramelize, bringing out their natural sweetness that balances the warm spices perfectly. Serving over a fluffy grain creates a complete, satisfying meal with minimal fuss.

Best Ways to Store

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To maintain texture, you can refresh the vegetables quickly in a hot skillet. The lemon wedges and fresh parsley garnish are best added fresh when serving again. For meal prep, you can cook the chicken and veggies in bulk and portion them over freshly cooked quinoa or rice each day.

Your Top Questions

Can I use chicken breasts instead of thighs?

Absolutely! While chicken thighs stay juicier and more flavorful during roasting, boneless, skinless chicken breasts work too. Just be mindful to not overcook them as breasts can dry out faster.

Is it necessary to marinate the chicken?

Marinating isn’t required but resting the chicken with the spice rub for at least 10 minutes helps the flavors penetrate the meat, making each bite more flavorful.

What grain pairs best with these bowls?

Both quinoa and rice are fantastic choices. Quinoa adds a nutty bite and extra protein, while rice offers a neutral base that lets the shawarma spices shine. Check out this Greek Chicken Pasta With Olives And Feta for another grain-based chicken dish inspiration.

Can I add a sauce or dressing?

Yes! A drizzle of tahini sauce, garlic yogurt sauce, or even a squeeze of extra lemon juice complements the flavors beautifully and adds creaminess to the bowls.

Desserts to Finish

Greek Chicken Pasta With Olives And Feta (for a savory follow-up or side inspiration)
Smoky Paprika Chicken Rotini Skillet (another great chicken recipe with a smoky twist)
Honey Garlic Chicken Thighs Over Orzo (sweet and savory chicken thighs perfect for any occasion)

Let’s Eat

It’s time to gather your ingredients, preheat the oven, and whip up these vibrant Sheet-Pan Chicken Shawarma Bowls. Whether you’re feeding your family after a busy day or looking for an easy meal prep solution, this dish delivers on flavor, ease, and nutrition. The aroma of the spices roasting alongside sweet bell peppers and caramelized onions will fill your kitchen with warmth and anticipation. Serve these bowls with a generous squeeze of lemon and a sprinkle of fresh parsley for a bright finish. Trust me—this recipe will become a staple in your dinner rotation. Enjoy every bite!

Share on Pinterest