Craving a flavorful, low-carb meal that satisfies your taste buds without compromising your dietary goals?
Chicken Shawarma Sheet Pan Dinner is a delightful fusion of warm spices and tender chicken, all roasted to perfection with vibrant vegetables.
It’s a simple, one-pan meal that’s perfect for busy weeknights or meal prep.

🍗 Chicken Shawarma Sheet Pan Dinner

• Ingredients:

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  Chicken

  •   1.5 lbs boneless, skinless chicken thighs, cut into strips
  •   2 tbsp olive oil
  •   2 tsp ground cumin
  •   1 tsp ground cardamom
  •   2 tsp ground turmeric
  •   2 tsp ground cinnamon
  •   2 tsp kosher salt
  •   1 red onion, sliced
  •   2 large red bell peppers, sliced
  •   0.5 cup cup peppadew peppers, drained

  Tahini Sauce

  •   1 cup tahini
  •   4 cloves garlic, minced
  •   0.3 cup olive oil
  •   0.5 cup fresh lemon juice
  •   salt to taste

🥙 For Serving (Optional):

• Pita breads, warmed
• English cucumber, diced
• Roma tomato, sliced
• Fresh flat-leaf parsley, minced
• 

👩‍🍳 Instructions

1. Marinate the Chicken:
   • In a large bowl, combine olive oil, cumin, cardamom, turmeric, cinnamon, and kosher salt.
   • Add the chicken strips and toss to coat evenly.
   • Let marinate for at least 20 minutes.
2. Roast:
   • Preheat oven to 425°F (220°C).
   • Arrange chicken, onion, and bell peppers on a sheet pan.
   • Roast for 25-30 minutes, or until chicken is cooked through and veggies are tender with some char.
3. Make the Tahini Sauce:
   • Whisk together tahini, garlic, lemon juice, olive oil, and salt in a bowl until smooth.
   • Add warm water to thin if needed, until pourable.
4. Assemble & Serve:
   • Serve chicken and vegetables in warm pita with tahini sauce drizzled on top.
   • Top with cucumber, tomato, and parsley as desired.