I should start this entry with “…this sheet pan shawarma” so I respect the SEOs be-all and end-all rules. I don’t live by the rules, but I tend to not break them. Although, I should add sheet pan shawarma in every sentence I write here I’m not about keyword stuffing. My writing is already crappy enough for you to stick around so this is the last sheet pan shawarma mention you will read in this text entry.

I’m still under the full-time working mama spell and making simple dinners that can be easily heat up or thrown together on any giving week night is a must in this household. One of my main weekend goals is to have at least three prepared family meals by the end of Sunday. And, between you, me, and the rest of the world, as much as I love cooking, it is a challenge. Easy to prep and fast to make meals are essential!

So, it goes without saying that this recipe fits right in the quick-easy-versatile category that you can make ahead and eat it in so many ways. This ridiculously flavorful dish is made on a ONE sheet pan, cooks in less than 30 minutes, and you can serve it over rice or stuffed pita bread or in salad. Seriously, you can even eat it just straight out of the sheet pan – which I highly recommend.

 I started by mixing the spices, which is a recipe I always double or triple so I have some left for other dishes. I use this shawarma spice mix in roasted veggies and even as basmati rice seasoning.

After mixing the spices, reserve some to sprinkle over the chicken and veggies before sending them to the oven. I tossed the chicken in the same bowl I mixed the spices in, adding olive oil and lemon juice. I marinated the chicken for one hour for even more flavor, but you can totally skip this step.

Everything else after this is easy. Get the chicken from the fridge, toss the vegetables and chicken together adding an extra splash of lemon and a drizzle of olive oil to freshen it up.  Place it all on the sheet pan and sprinkle the remaining spice blend all over. Don’t forget to line the sheet pan with foil for easy clean-up!

To the oven it goes until all the juices clear- about 30 minutes- and there you have it.

We had the shawarma on top of Naan bread (always keep some in my freezer) because I had no pita and no time to make rice. Finished it with a drizzle of tahini sauce for the win. It was dealicious!

Notes:

• Although I used chicken tenders cut in stripes for this recipe, you can use chicken breast or chicken thighs cut into small pieces (about 2-inch pieces).
• Use any vegetable you like! Zucchini, yellow squash and mushrooms are great with this spice blend.
• Add extra cayenne pepper to make kick up the heat!