Spicy Shawarma Sheet Pan Dinner

6 servings


15 minutes

active time

40 minutes

total time


lb boneless skinless chicken breast, thinly sliced in strips

1 red bell pepper, sliced

3-4 yukon gold potatoes, sliced

1-2 cups cauliflower

1/2 yellow onion, sliced

2-3 tbsp olive oil

1-2 tbsp honey

1 tbsp smoked paprika

2 tsp cumin

1/8 tsp cayenne pepper

1 tsp garlic powder

1/4 tsp turmeric

1/4 tsp oregano

1/8 tsp all spice

dash of cinnamon

1 tsp salt

1/2 tsp pepper

1 tbsp parsley, for serving

naan bread, for serving (optional)

1/2 cup greek yogurt

1 lemon, juiced

1 tsp cumin

2 garlic cloves, minced

2 tsp fresh chopped parsley

salt, to taste


preheat the oven to 400 degrees.

prepare your ingredients. thinly slice the chicken breast into small strips. slice the potatoes about 1/4 inch thick lengthwise and make about 5-6 slits across the potatoes. slice the bell pepper and onion. lastly, break the cauliflower into florets.

prepare your seasoning. in a bowl, combine 1 tbsp smoked paprika, 2 tsp cumin, 1/8 cayenne pepper, 1 tsp garlic powder, 1/4 tsp turmeric, 1/4 tsp oregano, 1/8 tsp all spice, dash of cinnamon, and salt & pepper to taste.

place the following ingredients on a baking sheet. add the sliced chicken, potatoes, bell peppers, onions, and cauliflower.

drizzle olive oil over the sheet pan ingredients and season with the shawarma seasoning blend. use tongs to toss the ingredients in the seasoning.

drizzle honey over the seasoned ingredients and place the pan in the oven to bake for 20-25 minutes.

while the food bakes, prepare the yogurt sauce. in a bowl combine, 1/2 cup greek yogurt, juice of 1 lemon, 1 tsp cumin, 2 minced garlic cloves, 2 tsp parsley, and salt to taste.

once the chicken has reached an internal temperature of 165 degrees, remove the sheet pan from the oven.

serve with warm naan bread and a dollop of yogurt. enjoy!

6 servings


15 minutes

active time

40 minutes

total time
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