Description
This Sheet Pan Chicken Shawarma recipe offers a delicious and easy way to enjoy Middle Eastern flavors at home. Tender chicken breast or thighs are marinated in a flavorful blend of Greek yogurt, lemon juice, olive oil, and a vibrant mix of spices, then roasted alongside red onions on a sheet pan for a juicy, slightly crispy finish. Perfect served with warm pita, fresh vegetables, and your favorite sauces, this one-pan meal is as convenient as it is mouthwatering.
Ingredients
Scale
Chicken Marinade
- 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
Toppings
- 1/2 cup Red Onion, thinly sliced
Instructions
- Prepare the Marinade: In a large bowl, whisk together the Greek yogurt, lemon juice, olive oil, and all the spices until well combined, creating a flavorful marinade base.
- Marinate the Chicken: Add the sliced chicken to the bowl and toss thoroughly to ensure every piece is coated in the marinade. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to deeply infuse.
- Preheat the Oven: Set your oven to 425°F (220°C). Lightly grease or spray a baking sheet with non-stick spray to prevent sticking.
- Arrange on the Sheet Pan: Spread the marinated chicken evenly across the prepared baking sheet. Scatter the thinly sliced red onions over the chicken just before placing it in the oven for roasting.
- Bake the Chicken: Bake the chicken for 15 minutes at 425°F, then carefully drain any excess liquid from the pan to promote better browning and texture on the chicken.
- Broil for Crispiness: Switch the oven setting to broil, and cook the chicken and onions for an additional 3 to 5 minutes. Watch closely to ensure the edges turn golden and slightly crisp without burning.
- Serve: Remove from the oven and serve the warm chicken shawarma inside pita bread with your preferred toppings such as cucumber, tomato, pickles, tahini sauce, or garlic yogurt sauce for a complete meal.
Notes
- This easy sheet pan chicken shawarma is packed with bold Middle Eastern spices, perfectly roasted alongside onions for added sweetness and aroma.
- For best results, marinate the chicken overnight to deepen the flavor.
- Serve wrapped in warm pita bread or over steamed rice with a drizzle of creamy garlic sauce for a satisfying meal.
- If Aleppo pepper is not available, substitute with cayenne pepper for a similar spicy kick.
- Make sure to watch the chicken closely during broiling, as it can burn quickly due to the high heat.
Nutrition
- Serving Size: 1 serving of chicken shawarma (approximately 3 oz cooked chicken with onions)
- Calories: 76 kcal
- Sugar: 1 g
- Sodium: 253 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.001 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 1 mg
