The Ultimate Chicken Chickpea Shawarma Traybake

The Ultimate Sheet Pan Dinner: Chicken Chickpea Shawarma Traybake

Listen, if there is one aroma that can drag every person in your house to the kitchen, it is the sizzle and complex perfume of authentic shawarma spices hitting a hot oven. Forget the complicated vertical spit we are taking that exact street food flavor, wrapping it up in a ridiculously easy weeknight meal, and throwing it on a single sheet pan.

This Chicken Chickpea Shawarma Traybake is the answer to the classic dinner dilemma: fast, satisfying, and full of flavor that tastes like you spent hours on it. We're talking 10 minutes of hands-on prep before the oven does the heavy lifting. The result?

Juicy chicken, chickpeas that shatter when you bite them, and spices that truly sing. Plus, this recipe is naturally balanced, providing lean protein and fiber, making it a genuinely healthy traybake option.

I’ve made enough mediocre sheet pan dinners to know the pitfalls the dreaded soggy vegetables, the dry chicken. I cracked the code on this Chicken Chickpea Shawarma Traybake by focusing on temperature and layout.

If you need a quick easy chicken dinner that yields six servings and requires minimal cleanup, bookmark this immediately. Seriously, this is the one you’ll keep coming back to.

The Magic of Shawarma Seasoning: Why This Recipe Works

What is a Traybake and Why is it Perfect for Shawarma?

A traybake (or sheet pan dinner, if you’re stateside) is simply a one-pan meal where the protein and veggies cook together at the same time. It’s perfect for Chicken Chickpea Shawarma Traybake because high heat is critical for developing that deep, savory crust we love.

By spreading everything out on a single sheet, we ensure maximum surface area exposure.

The Power of Citrus and Yogurt Marinade

You might be tempted to skip the marinade time to make this dinner faster, but trust me, even 25 minutes makes a difference. The yogurt contains lactic acid and calcium, which gently tenderize the chicken. It essentially helps break down the muscle fibers without turning them mushy.

The lemon juice (citric acid) further aids in this process while activating the spices, allowing them to cling to the chicken, creating incredibly flavorful pieces that stay juicy throughout the 30 minute cook time.

Maximizing Maillard Reaction on a Sheet Pan

The goal of a great Shawarma Traybake Recipe is texture: crispy edges on the chicken and chickpeas. We achieve this by coating the chickpeas and chicken thighs (thighs work better than breasts here, thank me later) in a small amount of oil and cooking them at 425°F (220°C).

That high heat rapidly evaporates surface moisture, allowing the Maillard reaction that magical chemical process responsible for browning and deep savory flavor to happen quickly, turning the spices into a dark, complex crust.

Ingredients, Substitutions, and Prep

We only need about 13 core items to make this show stopping Chicken Chickpea Shawarma Traybake . The secret is in the robust Shawarma Seasoning blend a mix of spices you probably already have in your pantry.

Preparing the Chickpeas for Optimal Crispness

This is crucial for the best Chicken & Chickpea Shawarma Traybake : you must rinse, drain, and thoroughly dry your canned chickpeas. If you skip this step, the excess moisture turns into steam on the sheet pan, guaranteeing a soggy mess rather than the lovely crunch you want.

I literally dump them onto a clean kitchen towel and rub them dry before tossing them with the spices and oil.

Marinade Alternatives (dairy-free Options)

If you need a dairy-free marinade, use a quality full fat mayonnaise (it has the fat content needed to carry the flavor) or the thick, creamy part scooped from a can of full fat coconut milk.

How to Master the Chicken Chickpea Shawarma Traybake

This recipe hinges on getting the high heat right and ensuring everything has breathing room. Remember, the total time of 1 hour 5 minutes includes 25 minutes of marinating don't rush that step!

Yield: 6 servings | Prep Time: 10 minutes | Cook Time: 30 mins

Ingredients

• 1. 5 lb boneless, skinless chicken thighs
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 large red onion, thinly sliced
• 2 Tbsp olive oil (for chickpeas/onion)
• 2 Tbsp olive oil (for the marinade)
• 1/4 cup plain Greek yogurt (full fat or low-fat)
• 2 Tbsp fresh lemon juice
• 2 Tbsp shawarma spice blend (e.g., cumin, coriander, paprika, turmeric)
• 2 tsp kosher salt
• 1 tsp black pepper

Instructions

1. Marinate the Chicken (10 Minutes Prep + 25 Minutes Rest): In a large bowl, combine the yogurt, 2 Tbsp olive oil, lemon juice, half of the shawarma spice blend (1 Tbsp), salt, and pepper. Add the cubed chicken thighs and toss well until everything is thickly coated. Cover the bowl and let it sit at room temperature for at least 25 minutes while you preheat the oven. (If you want a make-ahead meal, you can refrigerate this for up to 4 hours.)
2. Prep the Pan and Oven: Preheat your oven to 425°F (220°C). Line a large, sturdy sheet pan (I use a half sheet pan) with parchment paper. This aids in cleanup and prevents sticking.
3. Season the Chickpeas: In a separate medium bowl, combine the drained and rinsed chickpeas, sliced red onion, 1 Tbsp olive oil, and the remaining 1 Tbsp of shawarma spice blend. Toss vigorously until the chickpeas are well coated and the onions are slightly softened.
4. Load the Traybake: Spread the seasoned chickpeas and onions evenly across the prepared sheet pan. Leave a large empty space in the center. Now, arrange the marinated chicken pieces in a single layer in the empty space. It is absolutely critical that none of the pieces overlap. Overlapping creates steam, and steam destroys crispiness!
5. Roast (30 Minutes): Place the sheet pan in the preheated oven. Bake for 15 minutes, then pull the tray out, give the chickpeas and onions a quick stir, and flip the chicken pieces. Return the pan to the oven for another 15 to 20 minutes, or until the chicken registers 165°F (74°C) internally and the chickpeas are deep golden brown and crunchy. The wonderful smell of roasted spices will permeate your kitchen!
6. Serve: Let the Chicken Chickpea Shawarma Traybake rest for 5 minutes off the heat. Serve immediately with pita bread, tzatziki, and chopped parsley.

Nutrition Information

Traybake Troubleshooting: Tips for Success

Even the simplest traybake recipes can go sideways if you crowd the pan or don't manage the moisture. Here are the most common pitfalls I encountered when developing the ultimate Chicken Chickpea Shawarma Traybake , and how to fix them immediately.

Storage and Meal Prep Guide

This Chicken Chickpea Shawarma Traybake is fantastic for meal prep because it holds up well in the fridge. If you’re preparing lunch bowls for the week, this is a great base. If you need more fast lunch ideas, check out my recipe for Rotisserie Chicken Salad Recipe Easy: 20 Minute Creamy Lunch .

How Long Does Cooked Shawarma Traybake Last?

Cooked shawarma chicken and chickpeas should be stored in an airtight container in the refrigerator for up to 3 to 4 days.

Freezing Instructions for Prepared Chicken

If you have leftovers of the chicken only (and you haven’t mixed it heavily with sauce), you can freeze it. Let it cool completely, transfer it to a freezer safe bag, pressing out all the air, and freeze for up to 2 months.

Note that the texture of the chickpeas will change significantly upon thawing (they get softer), so I recommend only freezing the chicken.

Reheating Methods That Preserve Crispness

Avoid the microwave if you want that crispy texture back! To return your Chickpea Shawarma Traybake to its former glory, preheat your oven to 350°F (175°C).

Spread the chicken and chickpeas on a clean sheet pan and reheat for 10– 12 minutes until heated through. This ensures the chickpeas get slightly crunchy again and the chicken stays tender.

Best Sides and Serving Suggestions

This isn't just an incredible easy chicken dinner —it’s a foundation for endless meals. If you're a fan of combining chicken and carbs, you should also try my recipe for Chicken Spaghetti Casserole: The Ultimate Creamy Cheddar Bake .

Essential Sauces (Tahini and Tzatziki)

Shawarma needs a cooling contrast. A simple yogurt based Tzatziki (yogurt, cucumber, dill, lemon) or a bright, nutty Tahini sauce (tahini paste, lemon, cold water, garlic) is mandatory.

Serving Ideas: Wraps, Bowls, or Salads

• Pita Wraps: The classic way! Load warm pita bread with the chicken, chickpeas, diced tomato, shredded lettuce, and drizzle heavily with sauce.
• Shawarma Bowls: Serve over rice or quinoa. (If you love rice bowls, you should try my Teriyaki Chicken Rice Bowl: Cactus Club Copycat Recipe ).
• Salad: Chop romaine lettuce, add feta cheese, and use the shawarma pan contents as the primary protein topping.

Enjoy this amazing Chicken Chickpea Shawarma Traybake ! It's one of the best chickpea recipes I’ve ever developed, striking the perfect balance between minimal effort and maximum flavor.