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Sheet pan chicken shawarma on a plate with salad and flatbread

Sheet Pan Chicken Shawarma

5 from 24 votes
This easy sheet pan version delivers all the warm, spiced flavor of traditional shawarma, right from the oven, for an easy weeknight dinner. Juicy chicken, bright lemon-honey finish and a creamy garlic-herb yogurt sauce. Highly recommend serving with my Tomato and Cucumber Salad and this Fresh Hummus.
Prep Time 20 minutes
Cook Time 30 minutes
Marinate 30 minutes
Servings6
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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.

Notes

marinate for up to 24 hours or bake fresh
use parchment, or great caramelization on the sheet pan, you just have to wash.  After marinating for 24 hours, spray the pan first
use convection mode if you have it, and flip/turn half way for even browning.  If no convection mode, broil at the end 
 
 

Nutrition

Calories: 420kcal, Carbohydrates: 8g, Protein: 49g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Trans Fat: 0.05g, Cholesterol: 220mg, Sodium: 1221mg, Potassium: 624mg, Fiber: 1g, Sugar: 5g, Vitamin A: 342IU, Vitamin C: 5mg, Calcium: 91mg, Iron: 3mg
Calories: 420kcal
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