Sheet Pan Beef Shawarma with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Juicy spiced beef strips roasted on a sheet pan with colorful vegetables for an easy Middle Eastern-inspired dinner. This Middle Eastern recipe, ready in about 35 minutes, pairs flank steak, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb flank steak
• 3 tbsp olive oil
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground paprika
• 1/4 tsp ground cardamom
• 1/2 tsp ground turmeric
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium red bell pepper, sliced
• 1 medium red onion, sliced
• 1 medium zucchini, sliced

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 1 lb flank steak sliced into thin strips with 3 tbsp olive oil, 1 1/2 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground paprika, 1/4 tsp ground cardamom, 1/2 tsp ground turmeric, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss until beef is evenly coated.
2. Step 2: Add 1 medium sliced red bell pepper, 1 medium sliced red onion, and 1 medium sliced zucchini to the bowl and toss with the beef and spices.
3. Step 3: Spread the beef and vegetable mixture evenly on a large rimmed baking sheet. Roast in the oven for 15-18 minutes, stirring halfway through, until beef is browned and vegetables are tender with slightly charred edges.
4. Step 4: Remove from oven and let rest 5 minutes before serving with warm pita or over rice.