Name: Chicken Shawarma Sheet-Pan Dinner Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: Zest and juice of 1 lemon; 1 tbsp. tomato paste; 1 tsp. ground coriander; 1 tsp. ground cumin; 1 tsp. smoked paprika; 1/2 tsp. freshly ground black pepper; 1/2 tsp. ground turmeric; 1/4 tsp. cayenne pepper; 1/4 tsp. ground cinnamon; 2 tbsp. full-fat Greek yogurt; 2 tbsp. extra-virgin olive oil; Kosher salt (2 tsp. for marinade, plus extra as needed); 2 lb. boneless, skinless chicken thighs, sliced into 1/2″ strips; 2 garlic cloves, grated or finely chopped; 2 tbsp. tahini; Juice of 1 lemon (from the zest and juice listed above); 2 tbsp. extra-virgin olive oil; 1/2 cup full-fat Greek yogurt; 2 tbsp. chopped fresh parsley; 3 mini cucumbers, finely chopped; 1 pint cherry tomatoes, quartered or halved; Heavy pinch of kosher salt; 1/4 cup chopped fresh parsley; 2 small red onions, sliced into 1/4″ to 1/2″ wedges; 1 tbsp. extra-virgin olive oil (for onions); Toasted pita bread, for serving

Jump to Recipe

The vibrant, aromatic flavors of the Middle East come alive in this delightful Chicken Shawarma Sheet-Pan Dinner, a fuss-free yet incredibly satisfying meal that brings together tender, spiced chicken thighs, zesty veggies, and creamy tahini yogurt sauce all roasted to perfection on a single pan. It’s the kind of dish that fills your kitchen with mouthwatering scents and comforts the soul, while being simple enough for a weeknight dinner or impressive enough for weekend guests.

Chicken Shawarma Sheet-Pan Dinner Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Chicken Shawarma Sheet-Pan Dinner plays an important role, coming together to create a melody of flavor, color, and texture. From fragrant spices to fresh herbs and creamy sauces, each component is essential to achieving that authentic shawarma experience without any complicated steps.

Lemon zest and juice of 1 lemon: Adds a bright, citrusy punch that balances the spices and enriches the marinade.
1 tbsp. tomato paste: Brings depth and a touch of sweetness to the chicken’s coating.
1 tsp. ground coriander: Offers a warm, citrus undertone that complements the cumin and paprika.
1 tsp. ground cumin: Essential for that signature shawarma earthiness and aromatic warmth.
1 tsp. smoked paprika: Delivers a smoky, rich flavor and beautiful color to the chicken.
1/2 tsp. freshly ground black pepper: Adds a subtle heat and complexity.
1/2 tsp. ground turmeric: Gives a golden hue and a mildly bitter, earthy note.
1/4 tsp. cayenne pepper: Provides a gentle kick to awaken the taste buds.
1/4 tsp. ground cinnamon: Brings a warm, sweet-spicy depth that makes the spices truly sing.
2 tbsp. plus 1/2 cup full-fat Greek yogurt, divided: The yogurt tenderizes the chicken and creates a silky, tangy sauce.
5 tbsp. extra-virgin olive oil, divided: Keeps everything juicy and helps with roasting for crisp edges.
Kosher salt: Essential for seasoning and bringing out the flavors of every ingredient.
2 lb. boneless, skinless chicken thighs, sliced into 1/2″ strips: Juicy, tender cuts that soak up the shawarma marinade beautifully.
2 garlic cloves, grated or finely chopped: Adds pungent, savory notes that enhance the sauce.
2 tbsp. tahini: Creamy sesame paste that enriches the yogurt sauce with a nutty flavor.
2 tbsp. plus 1/4 cup chopped fresh parsley, divided: Provides freshness and a pop of green color to both the sauce and veggies.
3 mini cucumbers, finely chopped: Adds crisp, cooling crunch to balance the spices.
1 pt. cherry tomatoes, quartered or halved: Brings juicy sweetness and vibrant color.
2 small red onions, sliced into 1/4″ to 1/2″ wedges: Roasted onions provide a subtle sweetness and texture contrast.
Toasted pita, for serving: Perfect for scooping and wrapping up all those bold shawarma flavors.

How to Make Chicken Shawarma Sheet-Pan Dinner

Step 1: Marinate the Chicken

Start by combining the lemon zest, tomato paste, and all the warm spices in a large bowl along with 2 tablespoons of Greek yogurt, olive oil, and salt. Toss in the chicken strips to coat them evenly in this fragrant marinade. This step is crucial as it infuses every bite of the chicken with bold, authentic shawarma flavors. Letting it sit for at least 30 minutes allows the meat to soak in all those delicious notes and become tender.

Step 2: Prepare the Tahini Yogurt Sauce

While the chicken marinates, whisk together garlic, tahini, lemon juice, olive oil, and the remaining 1/2 cup of Greek yogurt in a small bowl until smooth and creamy. Stir in 2 tablespoons of chopped parsley to add a fresh, herbaceous flair. This sauce is the cool counterpart to the spiced chicken and adds incredible richness and tang.

Step 3: Make the Fresh Cucumber-Tomato Salad

Combine the chopped cucumbers and cherry tomatoes in a medium bowl, seasoning with a heavy pinch of salt and the remaining 1/4 cup of parsley. This simple, crunchy salad offers a refreshing contrast and balances the warmth of the roasted chicken and onions perfectly.

Step 4: Prepare the Onions and Arrange on the Sheet Pan

Preheat your oven to 425 degrees Fahrenheit and place a rack in the lower third. Toss the red onion wedges with olive oil and salt until well coated. Spread the onions across a large baking sheet, then nestle the marinated chicken pieces all around them in a single layer. This arrangement ensures even roasting and those coveted lightly charred bits that make the Chicken Shawarma Sheet-Pan Dinner truly special.

Step 5: Roast Until Perfect

Roast the chicken and onions in the oven for about 25 minutes, or until the chicken is completely cooked through and registers 165 degrees on an instant-read thermometer. The high heat helps develop caramelized edges while keeping the chicken juicy inside — a winning combo every time.

Step 6: Assemble and Serve

Once the chicken and onions are done roasting, top everything generously with the cooling tahini yogurt sauce and the bright cucumber-tomato salad. Serve the whole spread alongside toasted pita bread, perfect for scooping, wrapping, or simply enjoying alongside each bite of this irresistible Chicken Shawarma Sheet-Pan Dinner.

How to Serve Chicken Shawarma Sheet-Pan Dinner

Garnishes

Fresh herbs like extra chopped parsley or cilantro add a burst of color and a fresh lift to every plate. A sprinkle of sumac or a squeeze of fresh lemon juice right before serving amps up the tang and authenticity. A little drizzle of extra tahini sauce can also take things over the top if you love that creamy, nutty richness.

Side Dishes

This Chicken Shawarma Sheet-Pan Dinner pairs beautifully with simple sides that complement its bold flavors. Think fluffy basmati rice or quinoa to soak up juices, pickled vegetables for a tangy crunch, or even a cool fattoush salad for extra greenery and texture. Roasted or grilled vegetables like eggplant or zucchini also work wonderfully here.

Creative Ways to Present

For a fun twist, turn this into a shawarma-style platter with separate bowls of chicken, vegetables, sauce, and pita so everyone can build their own wraps. Alternatively, serve the chicken over a bed of couscous or mixed greens for a light, colorful meal. You could even stuff the chicken, salad, and sauce into warm pita pockets for handheld shawarma sandwiches that are perfect for casual gatherings or lunches on the go.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Shawarma Sheet-Pan Dinner keeps well in an airtight container in the refrigerator for up to 3 days. Keep the chicken, vegetables, and sauces stored separately if possible to maintain the best texture and flavor.

Freezing

You can freeze the cooked chicken and onions but it’s best to hold off on freezing the fresh cucumber-tomato salad and tahini yogurt sauce as they can change texture. Freeze the chicken in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.

Reheating

Reheat leftover chicken and onions gently in a skillet over medium heat or in the oven until warmed through to keep that lovely roasted texture. Avoid microwaving if possible to prevent rubbery chicken. Add fresh cucumber salad and tahini sauce after reheating for the freshest taste.

FAQs

Can I make this Chicken Shawarma Sheet-Pan Dinner with chicken breasts instead of thighs?

Absolutely! Chicken breasts can be used, but they tend to be leaner and can dry out more quickly. To keep them juicy, marinate a little longer and check the baking time carefully to avoid overcooking.

Is the yogurt essential in the marinade and sauce?

Yes, Greek yogurt is key for tenderizing the chicken and adds a creamy tang that balances the spices beautifully. It also helps create the luscious tahini yogurt sauce that’s essential for an authentic shawarma flavor profile.

Can I prepare parts of this recipe in advance?

Definitely! The chicken can be marinated up to 24 hours ahead to deepen flavor. The tahini yogurt sauce and cucumber salad can also be prepped a day ahead and stored separately in the fridge for convenience.

What can I use instead of tahini if I don’t have it?

If tahini is hard to find, you can substitute with a mild nut butter like almond or cashew or omit it altogether and add a little extra yogurt and lemon juice. The flavor won’t be quite the same, but it will still be delicious!

How spicy is this recipe?

This recipe has a gentle warmth from the cayenne pepper and black pepper but is not overwhelmingly spicy. You can adjust the cayenne amount up or down depending on your heat preference, making it great for all palates.

Final Thoughts

I can’t recommend this Chicken Shawarma Sheet-Pan Dinner enough for anyone looking to infuse their weeknight meals with bold, exciting flavors and minimal fuss. It’s vibrant, satisfying, and effortlessly impressive—a delicious adventure waiting right in your oven. Give it a try, and you’ll find yourself reaching for this recipe again and again.

“`

Chicken Shawarma Sheet-Pan Dinner Recipe

★★★★★

5.2 from 11 reviews

Author: Jack
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Halal

Print Recipe

Description

This Chicken Shawarma Sheet-Pan Dinner is a flavorful and easy-to-make Middle Eastern-inspired meal featuring marinated chicken thighs roasted with onions and served with a creamy tahini yogurt sauce, fresh cucumber-tomato salad, and toasted pita bread. Perfect for a weeknight dinner, it combines fragrant spices and fresh ingredients for a deliciously balanced plate.

Instructions

Prepare the Marinade: In a large bowl, combine lemon zest and juice, tomato paste, ground coriander, cumin, smoked paprika, black pepper, turmeric, cayenne, cinnamon, 2 tablespoons Greek yogurt, 2 tablespoons olive oil, and 2 teaspoons kosher salt. Stir well to create a flavorful marinade.
Marinate the Chicken: Add the sliced chicken thighs to the marinade and toss thoroughly to coat each piece. Let the chicken marinate for about 30 minutes to absorb the spices and juices.
Make the Tahini Yogurt Sauce: In a small bowl, whisk together the grated garlic, tahini, lemon juice, 2 tablespoons olive oil, and the remaining 1/2 cup Greek yogurt until smooth and creamy. Stir in 2 tablespoons chopped parsley. Refrigerate the sauce until ready to serve.
Prepare the Cucumber-Tomato Salad: In a medium bowl, toss the finely chopped cucumbers and quartered cherry tomatoes with a heavy pinch of kosher salt and 1/4 cup chopped parsley. Chill this fresh salad until serving time.
Prepare the Onions: Place a rack in the lower third of your oven and preheat to 425°F (220°C). In a small bowl, toss the sliced red onions with 1/2 teaspoon kosher salt and 1 tablespoon olive oil until evenly coated.
Arrange for Roasting: On a large baking sheet, spread the onion wedges in a single layer. Arrange the marinated chicken strips around the onions, ensuring everything sits flat and isn’t crowded.
Roast the Chicken and Onions: Place the baking sheet in the preheated oven and roast for about 25 minutes, or until the chicken is fully cooked through (an internal temperature of 165°F/74°C) and some pieces are lightly charred for extra flavor.
Serve: Remove the pan from the oven and top the chicken and onions with the tahini yogurt sauce and the cucumber-tomato salad. Serve immediately with toasted pita bread on the side.

Notes

For best flavor, marinate the chicken for at least 30 minutes but up to 2 hours if time allows.
You can use chicken breast strips as a leaner alternative to thighs, but cooking times may vary.
The tahini yogurt sauce can be prepared in a food processor for a fluffier texture.
To keep the pita warm, wrap it in foil and place in a low oven while the chicken cooks.
Adjust the cayenne pepper to control spiciness according to your preference.
Leftover chicken shawarma can be refrigerated for up to 3 days and is great for wraps or salads.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Roasting
Cuisine: Middle Eastern