Sheet Pan Beef Shawarma with Roasted Vegetables
Juicy spiced beef strips roasted on a sheet pan with colorful vegetables for an easy Middle Eastern-inspired dinner. This middle eastern 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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove from oven and let rest 5 minutes before serving with warm pita or over rice.
Frequently asked questions
How long does Sheet Pan Beef Shawarma with Roasted Vegetables take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Beef Shawarma with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.
Can I substitute ingredients in Sheet Pan Beef Shawarma with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Beef Shawarma with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Beef Shawarma with Roasted Vegetables?
Middle Eastern middle eastern like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
