Vegetarian Shawarma Sheet-Pan Dinner

Sheet pan filled with roasted vegetables and sliced lemon

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4.4 from 7 reviews

Vegetarian Shawarma is a sheet-pan dinner featuring roasted veggies seasoned with a bright and flavorful mix of olive oil, lemon, cumin, coriander, cinnamon and paprika. 

I serve the veggies wrapped in pita bread or flatbread, or piled onto a grain bowl or salad. A creamy sauce really makes this meal special - see the blog post above for ideas. Or, crumble creamy feta cheese over the cooked vegetables before serving.


Units Scale


Chop enough vegetables into bite-sized pieces to fill 3 large sheet-pans. I like the combination of vegetables below, but you can use any vegetables you have on hand. I do, however, recommend keeping potatoes in the mix because it makes this dinner more filling.  Other good vegetable options are cauliflower, sweet potatoes and squash.

  • 1 onion, chopped into thin chunks (red or yellow)
  • 2 bell peppers, sliced or cut into chunks
  • 6 potatoes, cut into 1/2-inch chunks
  • 6 carrots, cut into 1/2-inch chunks or sliced lengthwise into two pieces
  • 4 zucchini, cut into 1/2-inch slices

Shawarma Spice Mix

  • 1/3 cup olive oil
  • 2 lemons, juiced (about 1/3 cup)
  • 2 teaspoons ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon sweet or smoked paprika
  • 1/4 teaspoon cinnamon


Fresh herbs like parsley, mint or dill are really good sprinkled over the cooked vegetables




  1. Heat oven to 425 F 
  2. Spread the vegetables out on the sheet pans. I separate the vegetables into their own sections, since some vegetables cook faster than others (like carrots and bell peppers, which are done sooner).
  3. Whisk the shawarma spice mixture in a small bowl: olive oil, lemon juice, cumin, coriander, paprika, cinnamon
  4. Drizzle the spice mixture over the vegetables, whisking as you pour to make sure all the spices pour out of the bowl. Toss the vegetables really well (I use my hands) to evenly coat. Season the veggies generously with salt and pepper.  
  5. Roast vegetables for about 45 minutes, mixing several times while roasting. If the vegetables seem dry at any point or are sticking to the pans, drizzle a little more olive oil over them and mix well. Roast until the vegetables are very nicely browned and crisp around the edges. Some veggies, like bell peppers and carrots, will be done in less than 45 minutes. 
  6. Add salt to taste when the vegetables are done. Serve the roasted vegetables with fresh herbs and other toppings (see blog post above for ideas).