After falling in love with authentic Shawarma on a recent trip, I wanted to recreate the bold warm spices, but with an easy weeknight method. Traditional shawarma is cooked on a rotating spit and sliced to order, but my version is roasted on a single sheet pan. You get all the amazing flavor and crispy, caramelized edges, but with simple ingredients and an easy hands-off cooking method. It’s fresh, fast and so delicious tucked into pitas or flatbread, served over rice, or loaded into bowls. I’m including a really easy yogurt sauce to drizzle over the top, too! This has quickly become a staple in our dinner rotation and I think you’re going to love it too!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Boneless Skinless Chicken Thighs –
- Greek Yogurt – I recommend 2% fat or higher.
- Olive Oil
- Garlic
- Spices: salt, pepper, cumin, smoked paprika, turmeric, ground coriander, cinnamon, black pepper
- Honey
- Fresh Lemon
- Serving options: pita or naan, tomato and cucumber salad, hummus
How to Make Sheet Pan Chicken Shawarma
keep scrolling for the full printable recipe
- Toss sliced chicken thighs with a flavorful marinade including greek yogurt, olive oil, garlic, cumin, paprika, turmeric, coriander, cinnamon, salt and pepper. I like to let this marinade for an hour or more, but you an cook it quicker if needed!
- Spread the marinaded chicken out on a sheet pan. I’ve intentionally scaled this recipe to use the maximum amount of chicken you can get away with on a standard sheet pan. If you have more than 3lbs of thighs, use 2 sheets!
- Roast the chicken in the oven until it’s golden and caramelized. Tip: You’ll get better caramelization if you roast directly on the sheet pan, but it’s also much worse to wash after, so use parchment if you’d like easy clean up!
- Serve the chicken in one of my suggested ways- I prefer it with this Tomato and Cucumber Salad, some thin slices of red onion, this insanely good hummus, and the yogurt sauce drizzled on top. Then use pieces of soft pita or naan to scoop it all up.
Make it a Meal
There are a variety of ways you can serve this delicious chicken, here’s some of our favorites.
Classic Wrap
Stuff chicken into pieces of warm pitas (or naan) with:
Tomato and Cucumber Salad and this amazing Fresh Hummus. Drizzle with Yogurt Sauce.
Shawarma Bowls
Serve over rice with roasted veggies, Tomato Cucumber Salad, sliced red onions, and drizzled with Yogurt Sauce.
Shawarma Salad
Top a bowl of fresh greens with sliced cucumbers, Sheet Pan Shawarma Chicken, and drizzle with this Creamy Feta and Dill Dressing.
Frequently Asked Questions
You can, but I absolutely prefer thighs in this recipe. If you choose to sub chicken breast, keep an eye on the cook time. They’ll finish sooner and might release a little more moisture.
Slicing the chicken before roasting helps it cook faster and more importantly soak up more marinade per bite. It also gives you those delicious crispy edges. You can definitely roast whole thighs and slice them after, but I’ve tested it both ways and it’s better if you slice first!
It’s normal for chicken to release moisture during cooking. For crispier edges, make sure you start with chicken that’s been patted completely dry. Spread the chicken out on the pan so it’s not crowded, and if you have it- convection works wonders! The good thing about using thighs is that they’re hard to overcook, so you can cook longer to evaporate more moisture.
You can marinate the chicken up to a day in advance. You can also mix the yogurt sauce ahead so dinner comes together quick.
Sheet Pan Chicken Shawarma
Ingredients
Chicken
- 3 pounds boneless, skinless chicken thighs, sliced into ½-inch strips
- 2 tablespoons plain Greek yogurt
- 3 tablespoons olive oil
- 5-6 cloves garlic pressed or finely minced
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1½ teaspoons ground cumin
- 1½ teaspoons smoked paprika sub normal paprika in a pinch
- 1½ teaspoons turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
Garlic-Herb Yogurt Sauce
- 1 cup plain Greek yogurt I like at least 2% fat
- 2 tablespoons mayonnaise
- 1 clove garlic grated with a microplane
- 2 tablespoon lemon juice
- ½ teaspoon kosher salt more to taste
- ½ teaspoon dried dill or about 1 teaspoon fresh minced
Honey Lemon Drizzle
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
Instructions
Prep the Chicken
- Pat chicken completely dry and trim off any excess fat. (Tip: Do not trim off all fat. This just means to trim anything excessive or dangling off) Kitchen shears work great for this step! Slice thighs into ½-inch strips and place in a large mixing bowl.
Marinade
- Add 2 tablespoons yogurt, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, coriander and cinnamon to bowl with chicken. Toss well to coat (TIP: I like to use my hands, with food-safe gloves to really get everything coated well.)Cover bowl and place in fridge. Marinate for at least 30 minutes, but preferably 1 hour or longer.
- While chicken is marinating, whisk up yogurt sauce by combining 1 cup yogurt, mayo, garlic, lemon, salt, and dill. Tip: Add a tiny bit of water until it's a good drizzling consistency. Add additional salt to taste, if needed, and then store in the fridge.
Cook
- Preheat oven to 425℉. Use convection mode if you have it! Line a rimmed sheet pan with parchment if desired. I like how caramelized the chicken gets without parchment, but the trade off is a pan that you have to scrub so you make the choice! Spread chicken evenly in a single layer, avoiding overcrowding. Roast for 25-35 minutes, stirring half way through, until chicken is browned and cooked through. If needed, broil briefly at the end for extra color and browning.
Finish and Serve
- Place honey in a small bowl and warm for 10 seconds in the microwave. Whisk in lemon juice. When Chicken is done cooking, pour honey-lemon mixture over it and toss. Serve chicken in warm pitas or naan with toppings, over a salad, or in rice bowls.
Questions & Reviews
My family devoured this dinner! Great flavor! We also made the tomato and cucumber salad to go with it. Will make again!
Just made this tonight and it was amazing!
So yummy and so easy to make
Most of my very picky eaters ate this and my teenager said it is a new favorite!
Sheet pan recipes are the best and this was delicious. We ate it as a wrap and a bowl and loved both. We will definitely be making this one frequently!
Well, that was delicious! The spice mixture for the chicken was perfect — warm and flavorful. I made some yogurt flatbread, your yogurt sauce, the tomato cucumber salad, and added some crumbled feta and picked red onions. Thank you for sharing this excellent recipe. Highly recommend!
Yay!! Felt like we were back in Israel! (Maybe even better?) Family and extended family all loved this, for sure with the cucumber and tomato salad and the sauce was such a mouthful of flavor! Every time I try your recipes with thighs (which I never used before your recipes) I’m skeptical as I’m prepping and then they always turn out amazing. 🙂 Thanks for bringing Israel back home with us!
This was delicious!
Loved this! We are big fans of sheet pan fajitas and this recipe reminded me of those while prepping. Taste was so good! Thanks for the new recipe!
This dish is amazing! I travelled to Israel a couple of years ago and this totally took me back. The effort/dishes to taste ratio is off the charts here. The honey lemon drizzle at the end adds so much to the dish. I cook a lot of pretty good food at home and my teenaged son and I both declared this the best thing to come out of my kitchen all year. Thanks for another fantastic recipe, Sara!