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Chicken and Chickpea Shawarma Traybake served on a rustic wooden table

Chicken and Chickpea Shawarma Traybake

This easy chicken and chickpea shawarma traybake brings vibrant Middle Eastern flavors to your table with minimal effort. Simply toss chicken, chickpeas, and vegetables in aromatic spices, then roast until tender and golden.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 500 g chicken breasts cut into bite-sized pieces
  • 400 g chickpeas canned, drained and rinsed
  • 1 red onion sliced
  • 2 bell peppers any color, deseeded and sliced
  • 3 tbsp olive oil
  • 2 tbsp shawarma seasoning
  • 0.5 lemon juiced
For Serving (Optional)
  • pita bread
  • Greek yogurt
  • fresh parsley chopped

Equipment

  • Large baking sheet
  • Parchment paper
  • Large mixing bowl
  • Knife
  • Cutting board

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F) and prepare a large baking sheet by lining it with parchment paper for easy cleanup.
  2. In a large bowl, combine the chicken pieces, drained chickpeas, sliced red onion, and sliced bell peppers.
Assemble & Bake
  1. Drizzle the olive oil over the chicken and vegetable mixture, then sprinkle generously with the shawarma seasoning.
  2. Toss everything together until all ingredients are evenly coated with the oil and spices, ensuring a flavorful result.
  3. Spread the mixture in a single layer on the prepared baking sheet and roast for 25-35 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
  4. Remove from the oven and squeeze fresh lemon juice over the entire traybake just before serving to brighten the flavors.
Serving
  1. Serve the chicken and chickpea shawarma traybake immediately, optionally with warm pita bread, a dollop of Greek yogurt, and a sprinkle of fresh chopped parsley.

Notes

Serve with warm pita bread, a dollop of yogurt, and fresh herbs like parsley or cilantro. For extra flavor, marinate the chicken longer (at least 30 minutes or overnight).