- June 23, 2025
- 30 Minute Meals
Sheet Pan Chicken Shawarma Recipe
This easy sheet pan chicken shawarma is marinated in warm Middle Eastern spices, then baked and broiled for a flavorful, juicy meal you can serve in wraps, bowls, or over rice. It’s the perfect weeknight dinner with minimal cleanup and maximum flavor. For those interested in trying a dish that’s both simple and delicious, this sheet pan chicken shawarma recipe is just what you need.
What Is Chicken Shawarma?
Chicken shawarma is a popular Middle Eastern street food made with spice-marinated meat that is slow-roasted on a vertical spit. Traditionally, it’s shaved off in thin layers and served in pita bread or pita pockets with fresh toppings and creamy sauces like garlic yogurt sauce or tahini sauce. This method may not be ideal for everyone, which is why a sheet pan chicken shawarma recipe is perfect for home cooking.
The spices are warm and fragrant, with a bold blend that often includes cumin, coriander, cinnamon, and turmeric. While most of us don’t have a vertical rotisserie at home, you can still capture the same flavor with this easy sheet pan chicken shawarma recipe.
Why You’ll Love This Sheet Pan Chicken Shawarma
Quick and easy: This sheet pan recipe makes dinner a breeze with minimal prep and cleanup.
Packed with flavor: A bold spice mix and creamy Greek yogurt marinade bring out the best in every bite of seasoned chicken.
Versatile meal option: Great in pita bread, rice bowls, salads, or low-carb wraps to make it your own!
Ingredients for Sheet Pan Chicken Shawarma
To make this delicious chicken shawarma at home, you’ll need a few pantry staples and fresh ingredients. Here’s how to group them for the sheet pan chicken shawarma recipe:
- Protein: Boneless, skinless chicken thighs are ideal for juiciness, but chicken breast also works well when sliced thin.
- Marinade Base: Greek yogurt, fresh lemon juice, and a few tablespoons of oil (like olive oil or neutral oil) create a creamy, tangy base.
- Spice Mix: Shawarma spice blend includes cumin, coriander, turmeric, cinnamon, paprika, black pepper, garlic powder, onion powder, cayenne pepper, cloves, nutmeg, chili flakes, dried thyme, and kosher salt.
- Aromatics: Red onion adds sweetness and flavor during roasting. Lemon zest is optional, but it brightens everything up.
If you’re missing a spice, feel free to adjust the mix to your personal preference. Cayenne can sub for Aleppo pepper, and you can add a pinch of salt or chili flakes to balance heat and flavor.
How to Make Chicken Shawarma on a Sheet Pan
- In a large bowl, whisk together Greek yogurt, lemon juice, olive oil, and all the spices until smooth. This makes your flavorful shawarma marinade.
- Add the sliced chicken to the bowl and mix until every piece is well coated. Cover and marinate for at least 2 hours or overnight in the fridge for the best flavor.
- Preheat your oven to 425°F. Lightly grease a baking sheet with a tablespoon of olive oil or non-stick spray.
- Spread the seasoned chicken in a single layer on the sheet. Scatter the thinly sliced red onion over the top.
- Bake for 15-20 minutes, depending on your oven. If there is excess moisture on the pan, carefully drain it using a paper towel and tongs.
- Broil for 3-5 minutes at high heat to create crispy edges, but watch closely to avoid burning.
- Serve warm with your favorite toppings like garlic sauce, tzatziki sauce, cucumber, tomato, and pickled veggies. Perfect for any sheet pan chicken shawarma recipe.
Tips for the Best Baked Chicken Shawarma
- Let your chicken come to room temperature for about 20 minutes before baking.
- Always slice chicken thinly so it cooks evenly and absorbs more marinade.
- Use a rimmed baking sheet or prepared baking sheets lined with parchment for easy cleanup.
- Drain off excess liquid before broiling for better browning.
- Broil in a single layer and rotate the pan as needed to get golden, crispy bits.
Serving Suggestions and Meal Ideas
This delicious chicken shawarma is super versatile. Serve it in warm pita bread or pita pockets for a handheld meal, or add it over a rice pilaf or a chopped salad for something lighter. It’s also a great option for a low-carb meal served with roasted cauliflower florets or sweet potatoes. The dish fits perfectly with the sheet pan chicken shawarma recipe philosophy.
Make It a Meal: Shawarma Bowls, Pita Wraps, and More
My favorite way to serve sheet pan chicken shawarma is in a build-your-own shawarma bowl. Start with rice or grains, add the chicken, then layer in toppings like cucumber, tomato, red onion, and drizzle with tzatziki sauce or tahini sauce. You can also wrap it up in a warm pita with all the fixings. Set out a few small bowls of sauces and toppings for a fun DIY dinner night that everyone will love.
Storing and Reheating Leftovers
Let your chicken cool, then store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet, toaster oven, or microwave until warmed through.
For best results, avoid overcooking when reheating so the chicken stays juicy. It’s a great option to add to wraps or salads the next time you’re craving shawarma.
FAQs About Sheet Pan Shawarma
Yes! Just make sure to slice the chicken breast thin so it stays tender.
Sour cream or a dairy-free yogurt can work in a pinch.
It has medium heat. You can adjust by using less cayenne pepper or skipping chili flakes.
Absolutely! Marinate the chicken the night before and bake it the next day.
More Recipes To Try
Whole Roasted Chicken Shawarma
Sheet Pan Chicken Shawarma Recipe
Ingredients
- 2 lbs. Chicken Breast or Thighs trimmed and sliced thin into strips
- 1/2 cup Red Onion thinly sliced
- 1/2 cup Greek Yogurt full fat works best
- 1 Lemon Juiced
- 3 tbsp. Olive Oil
- 2 tsp Coriander
- 1 tbsp. Cumin
- 1 tsp. Sea Salt
- 1 tsp Smoky Paprika
- 1/2 tsp. Aleppo Pepper sub with Cayenne if needed
- 1/2 tsp Dried Thyme
- 1/2 tsp. Turmeric
- 1/2 tsp. Cinnamon
- 1/2 tsp Black Pepper
- 1/4 tsp Cloves
- 1/4 tsp. Nutmeg
Instructions
- In a large bowl, whisk together the Greek yogurt, lemon juice, olive oil, and all the spices until well combined.
- Add the sliced chicken and toss to coat thoroughly in the marinade. Cover and refrigerate for at least 2 hours or overnight for best flavor.
- Preheat the oven to 425°F. Lightly oil or spray the baking sheet with non stick spray.
- Spread the marinated chicken evenly across the pan. Scatter the sliced red onions over the top of the chicken just before baking.
- Bake for 15 minutes. Carefully drain any excess liquid from the pan to promote better browning.
- Switch the oven to broil and cook for an additional 3–5 minutes, or until the edges are golden and slightly crisp. Monitor closely to prevent the chicken from burning.
- Serve warm in a pita wrap with toppings like cucumber, tomato, pickles, tahini sauce, or garlic yogurt sauce.
Video
Notes
- Best Chicken Cuts: Chicken thighs stay juicier, but breasts work well too if sliced thin.
- Serving Ideas: Try it in a wrap, shawarma bowl with rice, or on top of a fresh salad.
- Make-Ahead Tip: Marinate the night before for the easiest meal prep dinner.
Enjoy – this is a family favorite that my kids request me to make for special events.
Thanks for easy to understand and follow recipe and dish! I haven’t yet done it but saved it to try later . Hope will be tasty !
Thanks for stopping by and checking out the recipe, I hope you try it and like it!
I’m just about to make this with thigh chicken I marinated yesterday, so I’ll pick my own temp. You mention both 350 and 425 for the oven temp ? Which is it? I’m going with 400 for now.
So sorry for the confusion, I see I have an error in the post. The recipe temperature that lists 425 F. is the correct one. While both work, roasting at a higher temp works great for quickly cooking the chicken thighs and roasting your veggies. Thanks for brining the error to my attention, my apologies for the confusion!
Thank you for sharing the Chicken Shawarma recipe. I’m excited to try it! Could you please tell me what garlic spread is? Is that butter with garlic in it? Also, I have never heard of the pepper you mentioned as an optional addition for heat. Is there another pepper I can use as an alternative that would give the same comparable amount of spice if I can’t find it in my area?
Hi! Garlic spread is a common condiment in Middle Eastern cuisine. I buy mine pre-made from Trader Joe’s, but you can also make it. It’s an optional side (but seriously so good). Most people make it the same way they might make homemade mayo. A food processor works best and a lot of garlic cloves that you emulsify with oil to make a fluffy white paste. I’ll go back and make some notes and add some optional links for recipes. As for the Aleppo pepper, you can just sub with cayenne for a similar taste! Thanks for reaching out and I hope you enjoy the recipe.
This recipe gets 5 stars from me! Delicious- and even my food conservative husband liked it on rice.
Great and colorful presentation. I am glad I marinated the chicken thigh strips overnight, as they were flavorful.
Oh I’m so glad to hear that! Glad it all worked out and appreciate the comment ?. Yes, marinades are always better the longer you leave them on. Have a great night!