Sheet Pan Chicken Shawarma Recipe

This easy sheet pan chicken shawarma is packed with bold Middle Eastern spices, roasted to juicy perfection alongside onions and peppers for a one-pan meal. Serve it in warm pita with your favorite toppings or over rice with a drizzle of creamy garlic sauce.

Course Main Dishes

Cuisine Middle Eastern

Keyword Sheet Pan Chicken Shawarma

Prep Time 15

Cook Time 20

Marinating Time 2

Servings Servings

Calories 76kcal

Author Bon Appeteach

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.

Nutrition