Cooking and Baking

Sarah Lasry’s Sheet Pan Shawarma On The Grill

Sarah Lasry June 18, 2024

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What do you make when you have 15 minutes to feed the hungry monsters, I mean kids, after a long, hot, sweaty, fun summer day? 

Grilled Shawarma – SHEET PAN style

This might be my greatest summer hack yet. 

On a day that I know I’m just going to be too busy to think about dinner, and takeout isn’t an option, I rely on this recipe. 

Not only does this take just 5 minutes in the morning to prep, I also cook the whole thing on my grill (literally take the pan from the fridge and place on the grill) and have an awesome dinner in 15 minutes’ time. I usually just serve with rice or pita and some hummus. 

Also, not being in my hot kitchen over the stove is literally the best thing ever. 

The secret to just how delicious this dish is? The marinade. I just marinate the Pargiyot (dark chicken) and the sliced veggies (whatever’s in my fridge) in a delicious Zaatar dressing. Then stick the whole thing on a sheet pan and keep it in the fridge (covered) until it’s time to cook.

When it’s almost dinner time, I crank up the grill, pull out my sheet pan and let sit out until the grill reaches temp, and then stick the whole tray right in the grill. 

(Now if you want to be fancy, you can sear of the chicken to get the grill marks, and then throw them back on the tray, but truly not a necessary step.)

Fifteen minutes later my chicken is cooked, my veggies are soft and delicious, and me and the whole gang are ready to chow down! 

This is a keeper recipe! You can also cook it in the oven if you don’t have a grill. 

Sheet Pan Shawarma On The Grill

Zaatar Marinade Recipe:

2 tbsp zaatar

1/2 cup oil (I use avocado) 

1 tbsp sweet paprika 

1 lemon,  juiced 

3 tbsp maple syrup 

1 tbsp dried parsley 

2 tsp minced garlic 

Marinade Directions:

Whisk all the ingredients together. Set aside.

Chicken and Veggies Recipe:

4-5 pieces dark chicken cutlets 

Veggies of choice, thick sliced (I used zucchini, peppers, red onions, and button mushrooms)

Chicken and Veggies Directions:

Throw the chicken and veggies on a metal baking tray, then pour the marinade over everything and mix until everything is coated.

Cover with foil.

Preheat the grill to 500 degrees Fahrenheit.

Put the tray on the grill and close the grill for 10 minutes.

After 10 minutes, open the grill, remove the foil and mix well with tongs.

Close the grill again and then cook for another 5 minutes, or until the chicken is cooked through.