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why make this recipe
Sheet Pan Chicken Shawarma is a quick and easy way to enjoy a flavorful, aromatic meal without much hassle. This recipe combines tender chicken thighs with bold spices, making it a perfect choice for a weeknight dinner. The best part? Everything cooks on one sheet pan, so cleanup is a breeze. Plus, it’s versatile enough to be served in various ways, whether you want it in a pita or over rice.
how to make Sheet Pan Chicken Shawarma
Ingredients:
- 3 lb boneless, skinless chicken thighs
- 1/2 cup plain Greek yogurt
- 2 tbsp tomato paste
- 1/2 lemon (zest + juice)
- 1 tbsp minced garlic
- 1 tbsp dried oregano
- 1 tbsp paprika
- 2 tsp cumin
- 1/4 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large red onion (sliced)
- olive oil spray
Directions:
- Preheat your oven to 425°F.
- Dice the chicken thighs into 1-inch cubes and place them in a large mixing bowl.
- Add yogurt, tomato paste, lemon zest, lemon juice, garlic, oregano, paprika, cumin, cinnamon, salt, and black pepper to the bowl. Mix well until everything is coated.
- Cover the bowl and let it marinate for at least 20 minutes on the counter. For more flavor, marinate in the fridge for up to 12 hours.
- Line a baking sheet with parchment paper. Spread the marinated chicken in an even layer on the sheet pan.
- Top with sliced red onion and lightly spray everything with olive oil.
- Bake for 35–40 minutes, then broil for 3–5 minutes until the edges of the chicken are slightly charred.
- Serve over rice, in pita bread, or on top of a salad.
how to serve Sheet Pan Chicken Shawarma
You can serve this dish in several ways. Try it over a bed of fluffy rice, wrap it in warm pita bread with some fresh vegetables, or toss it on top of a fresh salad. For added flavor, drizzle some garlic sauce, tahini, or your favorite dressing over the top.
how to store Sheet Pan Chicken Shawarma
To store leftovers, let the chicken cool completely. Place it in an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze the marinated chicken before cooking for up to 3 months. Just make sure to thaw it in the refrigerator before cooking.
tips to make Sheet Pan Chicken Shawarma
- For more tender chicken, marinate for the full 12 hours in the fridge.
- Adjust the spices to your taste. You can add more paprika for heat or more cinnamon for warmth.
- Use metal or bamboo skewers to make chicken skewers instead of keeping the pieces whole if you prefer that style.
variation
Feel free to use other proteins such as shrimp or tofu instead of chicken. You can also add more vegetables like bell peppers or zucchini to roast alongside the chicken, adding extra flavor and nutrients.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can use boneless, skinless chicken breasts, but they may dry out quicker than thighs. Be mindful of cooking time.
What if I don’t have Greek yogurt?
You can substitute it with regular plain yogurt or even sour cream, though it may alter the flavor slightly.
Can I prepare this dish ahead of time?
Absolutely! You can marinate the chicken the night before and keep it in the fridge until you’re ready to cook it.
Sheet Pan Chicken Shawarma
A quick and easy way to enjoy flavorful chicken thighs with bold spices, all cooked on one sheet pan.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Gluten-Free
Ingredients
- 3 lb boneless, skinless chicken thighs
- 1/2 cup plain Greek yogurt
- 2 tbsp tomato paste
- 1/2 lemon (zest + juice)
- 1 tbsp minced garlic
- 1 tbsp dried oregano
- 1 tbsp paprika
- 2 tsp cumin
- 1/4 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large red onion (sliced)
- Olive oil spray
Instructions
- Preheat your oven to 425°F.
- Dice the chicken thighs into 1-inch cubes and place them in a large mixing bowl.
- Add yogurt, tomato paste, lemon zest, lemon juice, garlic, oregano, paprika, cumin, cinnamon, salt, and black pepper to the bowl. Mix well until everything is coated.
- Cover the bowl and let it marinate for at least 20 minutes on the counter. For more flavor, marinate in the fridge for up to 12 hours.
- Line a baking sheet with parchment paper. Spread the marinated chicken in an even layer on the sheet pan.
- Top with sliced red onion and lightly spray everything with olive oil.
- Bake for 35–40 minutes, then broil for 3–5 minutes until the edges of the chicken are slightly charred.
- Serve over rice, in pita bread, or on top of a salad.
Notes
For more tender chicken, marinate for the full 12 hours in the fridge. Adjust spices to your taste.