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Embark on a flavor-filled adventure with this incredible Sheet Pan Chicken Shawarma recipe. Immerse yourself in Middle Eastern delights without leaving home. Experience the convenience of a one-pan meal bursting with aromatic spices, tender chicken, and a heavenly yogurt sauce. Get ready to indulge in every delectable bite and enjoy a culinary journey like no other.
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We are finally in our new place, yay! But we are surrounded by towering stacks of unpacked boxes, boo! And was eager to escape the monotony of take-out and delivery meals. The solution? This Sheet Pan Chicken Shawarma—a recipe I couldn't wait to make for my family. Say goodbye to boring dinners and hello to a flavorful feast with minimal cleanup. Let me share the story of how this recipe came to be and the sheer delight it brings. Get ready to savor every mouthwatering bite and experience a culinary journey you won't forget.
But before we dive into the tantalizing details, let me rewind a bit and set the scene. You see, our new place is a charming fixer-upper straight out of the '70s. It oozes character and holds so much potential. However, it seems the '70s oven designers had a thing for downsizing. Picture an Easy Bake oven on steroids—comically compact. As luck would have it, my dreams of a Sheet Pan Chicken Shawarma extravaganza had to be temporarily shelved because my trusty sheet pan would not fit into the oven!
But fear not! I refused to let a toy oven dash my culinary aspirations. Ever resourceful, I struck a deal with my generous son and daughter-in-law to use their oven for this epic cooking mission. As an added bonus, my daughter-in-law was thrilled to learn the recipe. Sheet pan meals, I assured her, are the perfect gateway to becoming a kitchen maestro. She raised an eyebrow at the seemingly long ingredient list, but I quickly reassured her that it was a piece of cake. Just a sprinkle of spices, a little chopping, and a well-deserved marinade session in the fridge.
Now, here's the secret ingredient that brings everything to life—yogurt. Yup, both the marinade and the tantalizing yogurt sauce (riata) owe their magic to this creamy goodness. Not only does yogurt tenderize the chicken and steak to perfection, keeping them juicy and oh-so-tender, but it also avoids the overpowering tang that lemon marinades can sometimes deliver. Trust me, nobody wants a puckered-up face while trying to enjoy a delightful meal. Instead, yogurt's lactic acid lends a milder touch, so you won't end up with mushy, over-marinated meat.
While I busied myself prepping the ingredients and popping that glorious sheet pan into the oven, the irresistible aroma started to dance around the kitchen, luring everyone back from their temporary beer-run distractions on the deck.
With bated breath, they gathered 'round as the timer reached its grand finale. The collective gasps of anticipation filled the air, and I had to playfully fend off a few eager hands—after all, as a food blogger, we must capture the perfect photo before digging in. And let me tell you, this Sheet Pan Chicken Shawarma surpassed even my wildest expectations.
Picture-perfect and bursting with flavor, it earned rave reviews from my daughter-in-law, an aficionado of our local Indian joint. She declared it as good as anything she'd ever tasted there. Pride swelled within me—so much so that my son couldn't resist snapping a quick picture to share with his whole social circle.
In no time, requests for the recipe and offers for delivery started pouring in. As flattered as I was, I politely declined the delivery requests. But hey, if anyone was willing to lend their oven and do the dishes, I'd gladly whip up this delectable meal for them. After all, it's not just about the food—it's about the joy and togetherness that cooking brings.
So, are you ready to embark on this flavor-filled adventure? Buckle up and get ready to tantalize your taste buds with the aromatic spices, tender chicken, and heavenly yogurt sauce of Sheet Pan Chicken Shawarma. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is sure to impress. Gather your ingredients, preheat your oven (hopefully bigger than my '70s relic), and let's bring the flavors of the Middle East to your dinner table.
But wait, there's more! Since originally posting this recipe, I've made a few tasty tweaks to fit my low-carb lifestyle. I now use my keto flatbread recipe in place of the pita and swap out baby potatoes for halved radishes, baby turnips, or rutabaga. You can also double the cauliflower. Feel free to customize it to your own dietary preferences and experiment with additional ingredients or variations.
So, join me in recreating this mouthwatering Sheet Pan Chicken Shawarma, and let's make our kitchens the hub of deliciousness. Get ready to take a culinary journey without leaving the comfort of your home. Trust me, your taste buds will thank you!
🥘Sheet Pan Chicken Shawarma Ingredients
These are the ingredients necessary to make Sheet Pan Chicken Shawarma.
- Boneless Skinless Chicken Thighs
For the Marinade
- Plain yogurt
- Olive oil
- Smoked paprika
- Ground turmeric
- Ground allspice
- Cayenne pepper
- Pink salt
For the Relish
- Red onion
- Parsley leaves
- Olive oil
For the Sauce
- Plain yogurt
- Pink salt
- Black pepper
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Sheet Pan Chicken Shawarma Instructions
This is a basic breakdown of the steps involved in making Sheet Pan Chicken Shawarma. You will find the full directions in the recipe card at the bottom of the post.
Hint: For maximum flavor infusion, marinate the chicken in the refrigerator for at least 12 hours, or up to 24 hours. The longer the marination time, the more flavorful and tender the chicken will be.
- Protein - Instead of chicken thighs, you can use boneless skinless chicken breasts or even tofu for a vegetarian version. Adjust the cooking time accordingly based on the protein you choose.
- Vegetables - Feel free to switch up the vegetables based on your preferences or what you have on hand. For example, I now use radish in place of the cauliflower. You can swap whatever vegetables you prefer and work with your dietary needs. Cooking times may vary.
- Spice - Customize the spice blend to suit your taste. If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it altogether. You can also experiment with adding other spices like ground cinnamon, ginger, or cardamom for a unique twist.
- Mediterranean Twist - Add sliced black olives, roasted red peppers, and crumbled feta cheese to the tomato cucumber relish for a Mediterranean-inspired flavor. Serve the shawarma in a warm flatbread with a dollop of tzatziki sauce.
- Spicy Kick - Increase the heat by adding extra cayenne pepper or a sprinkle of red pepper flakes to the marinade. You can also drizzle a spicy hot sauce over the assembled wraps for those who enjoy fiery flavors.
- Fresh Herb Infusion - Incorporate fresh herbs like mint, cilantro, or dill into the yogurt sauce for a burst of freshness. Finely chop the herbs and mix them with the yogurt, garlic, lemon juice, salt, and pepper.
This is the equipment you will need to make Sheet Pan Chicken Shawarma.
Refrigeration: Allow the cooked chicken and roasted vegetables to cool to room temperature before refrigerating. Place them in separate airtight containers or sealable plastic bags. You can keep the tomato cucumber relish, yogurt sauce, and feta cheese in separate containers as well. Refrigerate all the components within 2 hours of cooking. Leftovers can be refrigerated for up to 3-4 days.
Regarding freezing, here are some considerations:
- Chicken: If you want to freeze the chicken separately cut it into bite-sized pieces. Place the chicken in a freezer-safe container or freezer bag. Make sure to squeeze out any excess air to prevent freezer burn. Frozen chicken can be stored for up to 2-3 months.
- Roasted Vegetables: Freezing the roasted vegetables is not recommended, as their texture may become mushy upon thawing.
- Relish, Yogurt Sauce, and Feta Cheese: These components can also be frozen separately. Transfer them to freezer-safe containers, leaving some space for expansion. They can be frozen for up to 2-3 months.
When roasting the vegetables and chicken on the sheet pan, toss the potatoes (or radishes) and cauliflower halfway through cooking to ensure even browning and doneness. This helps to achieve perfectly cooked and caramelized vegetables, along with juicy and tender chicken.
FAQ about Sheet Pan Chicken Shawarma
Absolutely! You can substitute chicken breasts for chicken thighs in this recipe. Just ensure you check their internal temp early to prevent overcooking, as they tend to cook faster than thighs. You can pull the chicken and leave the vegetables to cook if needed.
Yes! For a vegetarian version, you can replace the chicken with tofu or your favorite meat substitute. To make it vegan, use plant-based yogurt and omit any dairy-based ingredients. The marinade and flavors will still infuse beautifully, creating a delicious plant-based Shawarma experience.
Yes! If you prefer a smoky, charred flavor, you can grill the marinated chicken and vegetables on a preheated grill. Cook the chicken and vegetables until they are fully cooked and have grill marks, ensuring the chicken reaches an internal temperature of 165 degrees Fahrenheit for food safety. You can use a grill basket to keep the vegetables from falling through the grill grates.
Looking for other recipes like this? Try these:
- Sheet Pan Steak with Broccoli and Radishes
- Sheet Pan Steak Fajitas
- Keto Sheet Pan Bacon Wrapped BBQ Pork Tenderloin
- Keto Sheet Pan Chicken Parmesan
- Keto Sheet Pan Hibachi Beef & Vegetables
- Sriracha Shrimp and Broccoli Sheet Pan Meal
These are my favorite dishes to serve with Sheet Pan Chicken Shawarma:
Sheet Pan Chicken Shawarma
- 2 lbs boneless skinless chicken thighs
For the Marinade
For the Relish
- 1 large cucumber seeded and chopped
- 3 roma tomatoes seeded and chopped
- 1 lemon juiced
- 1/2 red onion chopped
- 1/4 cup fresh flat-leaf parsley chopped
- 1 tbsp Avocado or olive oil
For the Yogurt Sauce
For the Vegetables
To Serve (opetiona)
- 8 pita rounds *See Notes for keto subsitutes
- 1 cup feta cheese crumbles
- lemon wedges
- For the Chicken
- Place the yogurt, oil, cumin, coriander, paprika, turmeric, allspice, cayenne pepper, garlic, lemon zest and the juice from 2 of the lemons, and 2 teaspoons salt in a large zip-top plastic bag. Add the chicken, seal the bag and use your hands to make sure the chicken is well coated with the marinade. Refrigerated, for 12 to 24 hours.
For the Relish
- In a medium bowl, combine the cucumber, tomato, lemon juice, red onion, parsley, and olive oil. Season with salt and pepper and stir to combine. Cover and place in the refrigerator.
For the Yogurt Sauce
- Combine all of the sauce ingredients in a small bowl, cover and refrigerate.
- Preheat the oven to 425 degrees F.
- In a small bowl toss the vegetables with the olive oil, cumin, and salt.
- Scatter the vegetables on the baking sheet and roast for 20 minutes, then toss the potatoes and cauliflower with tongs to ensure they’re cooking evenly, nestle the chicken thighs into the vegetables, and return the pan to the oven for 20 minutes more until chicken and vegetables are cooked through (chicken should reach an internal temperature of 165 degrees). Allow the chicken to rest 5 minutes, then cut into bite-sized pieces.
- To make the wraps, warm the pita rounds (or flatbread) in the microwave for about 30 seconds, then spread some hummus over each one, spoon about 2 or 3 tablespoons of relish, add the chicken shawarma, drizzle with yogurt sauce, top with feta cheese, and serve.
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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