Name: Sheet Pan Chicken Shawarma Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 2 lbs. Chicken Breast or Thighs, trimmed and sliced thin into strips; 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; 1/2 cup Red Onion, thinly sliced

If you love bold flavors and easy weeknight dinners, you’re going to adore this Sheet Pan Chicken Shawarma Recipe. It’s one of those recipes that comes together quickly but tastes like you’ve been cooking for hours — juicy, spiced chicken cooked right alongside sweet onions, all on one pan with minimal cleanup. I promise, once you try it, you’ll want to make it again and again.

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Why You’ll Love This Recipe

One-Pan Wonder: Everything cooks together on a single sheet pan, making cleanup a breeze.
Authentic Flavor: A blend of warm spices and lemon juice delivers that classic shawarma taste without the hassle of skewers or special equipment.
Juicy & Tender: Marinating the chicken in yogurt keeps it moist and tender, even when baked at high heat.
Family Friendly: My crew goes crazy for this, and yours will too — great for dinners or meal prep.

A white plate filled with many golden-brown grilled chicken strips that have a slightly charred texture and are sprinkled with finely chopped green herbs. Scattered on top and among the chicken strips are thin slices of purple-red onions with a light shine. Around the main plate, there are fresh slices of red tomato showing juicy inner texture, whole dark purple olives, and thin light yellow lemon wedges. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this sheet pan chicken shawarma recipe lies in its simple yet bold ingredient lineup. The spices come together to create deep, complex flavors, and the yogurt marinade gives the chicken such a juicy, melt-in-your-mouth texture. When shopping, look for fresh lemon and full-fat Greek yogurt for the best results.

Chicken Breast or Thighs: Thighs are a bit juicier and more forgiving, but breasts work perfectly thinly sliced too.
Red Onion: Adds sweetness and texture when roasted; slice it thin for even cooking.
Greek Yogurt: Full fat is key – it tenderizes the chicken and helps the spices stick.
Lemon: Fresh lemon juice brightens the marinade and balances the richness.
Olive Oil: For moisture and to help crisp the edges during roasting.
Coriander, Cumin, Paprika, Aleppo Pepper, Thyme, Turmeric, Cinnamon, Black Pepper, Cloves, Nutmeg: This cool spice blend is what gives the shawarma its signature warmth and aroma.
Sea Salt: Enhances all the flavors beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this sheet pan chicken shawarma recipe is. You can easily swap things out based on your mood or what’s in your pantry. Don’t be afraid to make it your own!

Using Chicken Thighs: I switched from breasts to thighs one week and never looked back—the extra fat keeps the meat super tender and flavorful.
Spice Level: For a kick, add extra Aleppo pepper or swap it with cayenne. I dial it down when cooking for kids.
Vegetable Add-ins: Toss in bell peppers or cherry tomatoes on the sheet pan for extra color and nutrition. Just be mindful of cook times.
Dairy-Free: You can use coconut yogurt or skip the yogurt marinade, but the texture changes a bit—so marinate longer if you do.

How to Make Sheet Pan Chicken Shawarma Recipe

Step 1: Make the Flavorful Marinade

Start by whisking together Greek yogurt, lemon juice, olive oil, and all the spices until they form a smooth, fragrant marinade. This step is where the shawarma magic really begins—don’t rush it! The yogurt tenderizes the chicken while the spices infuse it with incredible flavor.

Step 2: Marinate the Chicken

Toss the thinly sliced chicken in the marinade, ensuring every piece is coated. Cover and refrigerate for at least two hours, but if you can plan ahead, overnight is best. I discovered that marinating longer truly amps up the juicy tenderness and lets those spices soak in deep.

Step 3: Prepare and Bake

Preheat your oven to 425°F and lightly grease a baking sheet. Spread the marinated chicken in a single layer and scatter red onion slices over the top right before baking. After baking for 15 minutes, drain any excess liquid—this is a trick I learned that really helps the chicken brown beautifully. Then, pop it under the broiler for 3–5 minutes to get those edges crispy and golden. Keep a close eye here so nothing burns!

Step 4: Serve it Up

Serve the shawarma warm, stuffed into pita or flatbreads, with your favorite toppings like cucumber, tomato, pickles, or creamy tahini and garlic sauces. This is where you get to make it feel like a little shawarma feast at home.

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Pro Tips for Making Sheet Pan Chicken Shawarma Recipe

Slice Chicken Thinly: I used to struggle with uneven cooking until I started slicing my chicken thin—this ensures quick, even roasting and juicy results.
Don’t Skip the Drain: Draining excess liquid before broiling was a game-changer for me; it prevents soggy chicken and guarantees a nice crisp texture.
Marinate Overnight: When I have time, letting the chicken soak up flavors overnight yields the most tender, flavorful bites.
Watch Broiling Closely: That final step goes from golden to burnt quickly, so stay nearby and keep an eye on your chicken to pull it out at just the right time.

How to Serve Sheet Pan Chicken Shawarma Recipe

A white oval plate on a white marbled surface holds multiple food items arranged in sections. The center has a black plate piled high with grilled orange-brown chicken strips mixed with pieces of cooked red onion and sprinkled with green herbs. Surrounding this are separate white oval dishes with dark purple and black olives on one side and light green pickles on the other. Several thick slices of bright red tomato are placed near the bottom and upper side of the plate. On the top left, folded light beige flatbreads rest against the plate. To the top right is a small white bowl filled with thick white sauce speckled with green herbs, next to two lemon wedges. Green parsley leaves decorate the plate edges. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top my shawarma wraps with thin cucumber slices, diced tomato, fresh parsley, and pickles for a little tang and crunch. A drizzle of garlic yogurt sauce or tahini adds that creamy, dreamy finish. Trust me, these little extras take it from tasty to unforgettable.

Side Dishes

When I serve this sheet pan chicken shawarma recipe, I love pairing it with simple sides like warm pita bread, a crisp cucumber salad, or even fluffy saffron rice. Roasted vegetables or a fresh tabbouleh salad also make for colorful, healthy sides that balance all those spices beautifully.

Creative Ways to Present

For special occasions, I’ve carved out time to assemble shawarma bowls—layering the chicken, rice, pickled veggies, and sauces in pretty bowls that everyone can customize. Another fun idea is to serve mini shawarma sliders with pita bites and a selection of sauces, perfect for entertaining and sharing!

Make Ahead and Storage

Storing Leftovers

Leftover chicken shawarma keeps really well refrigerated in an airtight container for up to 3 days. I usually store it separately from any fresh garnishes to keep everything tasting fresh. When I reheat, I add a sprinkle of water to keep the chicken from drying out.

Freezing

This recipe freezes beautifully. I portion the cooked chicken and onions into freezer bags and label them. When you want a quick meal, just thaw overnight in the fridge and reheat gently—you’ll still get that great flavor and juicy texture.

Reheating

The best way I’ve found to reheat chicken shawarma is in a hot skillet over medium heat, adding a splash of water or olive oil and covering it for a few minutes. This helps revive the crispy edges without drying out the chicken. Microwaving works in a pinch but can make things a little soggy.

FAQs

Can I use chicken thighs instead of breasts in this sheet pan chicken shawarma recipe?

Absolutely! Chicken thighs are actually my favorite for this recipe because they stay juicy and flavorful even when cooked at high heat. Just make sure to slice them thinly for even cooking.
How long should I marinate the chicken?

At least 2 hours works fine if you’re short on time, but if you can let it marinate overnight, the flavors will deepen and the chicken will be extra tender. I’ve found overnight marinating makes a noticeable difference.
What if I don’t have Aleppo pepper?

No worries! You can substitute it with a pinch of cayenne pepper or even smoked paprika if you want to keep the smoky flavor without too much heat. Adjust to taste depending on your spice preference.
Can I make this recipe gluten-free?

Yes! The chicken and marinade are naturally gluten-free. Just serve your shawarma with gluten-free pita or over rice and enjoy without worries.
How do I prevent the chicken from drying out?

The yogurt marinade really helps here by tenderizing and locking in moisture. Also, slicing the chicken thin and not overcooking it (especially during broiling) are key. Keeping an eye on the chicken during the final broil step avoids dryness.

Final Thoughts

I absolutely love how this Sheet Pan Chicken Shawarma Recipe gives me all the bold, comforting flavors of shawarma without the fuss of grilling or complicated prep. It’s become a staple in my kitchen for casual dinners and impressing guests alike. I hope you’ll give it a try—you’ll find it’s not just delicious but also dependable and easy enough to keep in your regular rotation. Have fun making it your own!