Shawarma Chicken Sheet Pan Dinner
  • 1.5 pounds thinly sliced boneless chicken breast or chicken tenders (fingers)
  • 2 cups frozen mini cauliflower (or cauliflower cut into smaller chunks)
  • 1- 1 ½ cups chickpeas, rinsed and drained very well
  • (optional 2 cups frozen shoestring french fries to replace the chickpeas)
  • ¾-1 tsp shawarma seasoning
  • 2 teaspoons oil
  • ½ teaspoon paprika
  • ¼-½ teaspoon salt
  • Black pepper, to taste
  • Oil or oil spray
For Assembly:
  • Israeli salad
  • Crushed tomatoes (see instructions below)
  • Techina
  1. Preheat oven to 450ºF. Prepare 2 baking sheets with baking paper.
  2. Mix the chicken with the shawarma seasoning and oil. Use less seasoning on part of the chicken if you have kids who don’t like very seasoned food. Divide between both baking sheets.
  3. Place cauliflower, French fries or chickpeas on baking sheets. Season with paprika, salt and oil. Use black pepper for chickpeas and cauliflower only.
  4. Bake for 20-25 minutes.
  5. To serve, place chicken, French fries, cauliflower, and chickpeas in a bowl and top with Israeli salad, crushed tomatoes, and techina.
Recipe by Between Carpools at