If you’re looking for a recipe that’s easy, nutritious, and bursting with flavor, sheet pan chicken shawarma checks every box. Inspired by the vibrant street food traditions of the Mediterranean and Middle East, this version is made for the modern kitchen—no spit, no flame, just one trusty baking sheet and an oven.
Sheet pan chicken shawarma has become a go-to favorite for good reason. It captures all the warmth and spice of traditional shawarma thanks to a boldly seasoned marinade featuring cumin, coriander, paprika, turmeric, cardamom, and cloves. The chicken is roasted until golden and juicy, while cauliflower, bell peppers, and red onions caramelize beautifully alongside. The best part? It all happens in one pan with minimal cleanup.
Topped with a tangy, garlicky yogurt sauce, this dish is the perfect balance of hearty and refreshing. Whether you serve it on a plate with a fork or wrap it in warm pita with crisp veggies, sheet pan chicken shawarma is a Mediterranean meal that’s hard to beat.
How to Make Chicken Shawarma
This sheet pan chicken shawarma is surprisingly simple to prepare. First, chicken thighs are marinated in a bold mixture of extra virgin olive oil, lemon juice, and a custom spice blend. While 30 minutes is enough to infuse the chicken with flavor, marinating overnight yields even better results.
Once marinated, the chicken and chopped vegetables are tossed in the same bowl to soak up the remaining marinade. Everything is arranged in a single layer on a baking sheet and roasted at high heat. The chicken becomes golden and slightly crispy, while the vegetables turn tender and caramelized.
While the oven does its magic, a simple yogurt sauce is whisked together using Greek yogurt, lemon, garlic, olive oil, and salt. Drizzle it over the finished dish or use it as a creamy dip for your shawarma wrap.
Health Benefits of Sheet Pan Chicken Shawarma
This recipe isn’t just delicious—it’s packed with ingredients that support a Mediterranean lifestyle:
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Rich in Lean Protein: Chicken thighs provide high-quality protein that helps keep you full and supports muscle maintenance.
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Anti-Inflammatory Spices: Ingredients like turmeric, coriander, and garlic offer anti-inflammatory and immune-boosting benefits.
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Heart-Healthy Fats: Olive oil and Greek yogurt are sources of monounsaturated fats known to support cardiovascular health.
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Gut-Friendly Yogurt: Greek yogurt contains probiotics that aid digestion and support a healthy gut microbiome.
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Balanced Meal: This recipe includes protein, fiber-rich vegetables, and healthy fats, all essential components of the Mediterranean diet.
FAQs
What is Shawarma?
Shawarma is a Middle Eastern dish made from marinated meat—typically chicken, lamb, or beef—that’s traditionally cooked on a vertical rotating spit. The meat is shaved off and served in pita or flatbread with toppings like tahini, pickles, and vegetables. This sheet pan chicken shawarma version captures the same flavors using a home oven.
Where is Shawarma from?
Shawarma originated in the Middle East and has roots in the Ottoman Empire. It’s popular in countries like Lebanon, Turkey, Egypt, and Israel. The word “shawarma” comes from the Turkish word “çevirme,” meaning “turning.”
Can I use chicken breasts instead of thighs?
Yes. While chicken thighs are juicier and more forgiving, chicken breasts can be used. If using breasts, reduce the cooking time slightly and monitor closely to prevent dryness.
Can I make this vegetarian?
Definitely. Substitute chickpeas, tofu, or roasted mushrooms in place of the chicken. Marinate and roast them the same way for a plant-based alternative.
Can I freeze chicken shawarma?
Yes, you can freeze sheet pan chicken shawarma. Let the cooked chicken and vegetables cool completely, then transfer to an airtight container or freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven for best texture.
How long should I marinate the chicken?
At least 30 minutes, but overnight in the fridge will give the best flavor.
How long do leftovers keep?
Leftovers stay fresh in the fridge for up to 3 days. Store in an airtight container and reheat gently in the oven or on the stovetop.
What should I serve with sheet pan chicken shawarma?
You can enjoy it as a wrap in warm pita with lettuce, tomato, and cucumber, or serve it over couscous, quinoa, or brown rice for a filling bowl-style meal.
Sheet Pan Chicken Shawarma with Yogurt Sauce
Ingredients
- 1 pound chicken thighs around 4 thighs
- 5 garlic cloves minced
- 1 1/2 tsp cumin ground
- 1 1/2 tsp coriander ground
- 1 1/2 tsp paprika ground
- 1 1/2 tsp turmeric ground
- 1 1/2 tsp ground black pepper
- 1 1/2 tsp salt
- 3/4 tsp cardamom ground
- 1/4 tsp cloves ground
- 6 tbsp olive oil extra virgin
- juice of 1 lemon
- 1 small head cauliflower cut into 1-inch florets
- 2 bell peppers (any color) cut into 1-inch pieces
- 2 small red onions cut into 1-inch pieces
For the Yogurt Sauce
- 1/2 cup Greek yogurt whole milk
- Juice of 1/2 lemon
- 1 tbsp olive oil extra virgin
- 1/2 tsp salt
- 1 small garlic clove grated
Instructions
- Marinate the chicken: In a large bowl, whisk together garlic, cumin, coriander, paprika, turmeric, black pepper, salt, cardamom, cloves, olive oil, and lemon juice. Add the chicken thighs and turn to coat evenly. Marinate for at least 30 minutes or up to overnight.
- Preheat the oven: Set oven to 425°F.
- Add vegetables: Add cauliflower, bell peppers, and red onions to the same bowl and toss until coated in the remaining marinade.
- Roast: Spread the chicken and vegetables in a single layer on a large sheet pan. Roast for 30–40 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables have started to take on some color.
- Make the yogurt sauce: While the chicken cooks, combine yogurt, lemon juice, olive oil, salt, and garlic in a small bowl. Stir until smooth and creamy.
- Serve: Plate the chicken and roasted vegetables and drizzle with the yogurt sauce. Alternatively, stuff everything into a warm pita with lettuce and tomato for a handheld shawarma wrap.
Nutrition
About the Author: Jess Haines-Stephan
