Easy Sheet Pan Chicken Shawarma Recipe
Introduction
Sheet Pan Chicken Shawarma is a flavorful and easy-to-make dinner that brings the vibrant spices of the Mediterranean right to your kitchen. Using boneless chicken thighs marinated in a tangy yogurt and spice mix, this one-pan recipe comes together quickly and offers a delicious meal with minimal cleanup. Perfect for meal prep or family dinner, it’s truly a winner!
Ingredients
- 3 lb boneless, skinless chicken thighs
- 1/2 cup plain Greek yogurt
- 2 tbsp tomato paste
- Zest and juice of 1/2 lemon
- 1 tbsp minced garlic
- 1 tbsp dried oregano
- 1 tbsp paprika
- 2 tsp cumin
- 1/4 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large red onion, sliced
- Olive oil spray
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Dice the chicken thighs into 1-inch cubes and place them in a large mixing bowl.
- Step 3: Add Greek yogurt, tomato paste, lemon zest and juice, minced garlic, oregano, paprika, cumin, cinnamon, salt, and black pepper to the bowl. Mix everything well to coat the chicken evenly.
- Step 4: Cover the bowl and let the chicken marinate for at least 20 minutes at room temperature, or up to 12 hours in the refrigerator for deeper flavor.
- Step 5: Line a baking sheet with parchment paper and spread the marinated chicken in an even layer. Top with sliced red onion and lightly spray with olive oil.
- Step 6: Bake for 35–40 minutes until the chicken is cooked through. Switch the oven to broil and cook for an additional 3–5 minutes until the edges are slightly charred for that perfect shawarma finish.
- Step 7: Serve warm over rice, stuffed in pita bread, or on top of a fresh salad with your favorite accompaniments like hummus or tzatziki.
Tips & Variations
- Add 1 tsp of cayenne pepper or red pepper flakes to the marinade for a spicier kick.
- Swap chicken thighs for chicken breast if you prefer leaner meat; reduce baking time by about 5 minutes to avoid drying out.
- Serve family-style with rice, pita, cucumber, and assorted sauces for a fun DIY shawarma night.
- Keep this dish gluten free by skipping the pita bread and serving it over rice, quinoa, or salad.
Storage
Store leftover chicken shawarma in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through. This makes a great meal prep option for quick lunches or dinners throughout the week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I marinate the chicken overnight?
Yes, marinating the chicken up to 12 hours in the fridge will enhance the flavor and tenderness, making it even more delicious.
What can I serve with chicken shawarma?
It pairs wonderfully with rice, quinoa, pita bread, fresh salads, hummus, tzatziki sauce, or roasted vegetables for a complete meal.
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Easy Sheet Pan Chicken Shawarma Recipe
- Total Time: 55 minutes plus marinating time
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This easy and flavorful Sheet Pan Chicken Shawarma recipe features marinated chicken thighs baked to juicy perfection with caramelized red onions. Perfect for a high-protein, gluten-free dinner, it’s versatile for serving over rice, in pita bread, or atop fresh salads. Minimal cleanup and meal prep-friendly, this dish brings Mediterranean spices like cumin, paprika, and oregano together in one simple pan for a delicious family-friendly meal.
Ingredients
Chicken Marinade
- 3 lb boneless, skinless chicken thighs
- 1/2 cup plain Greek yogurt
- 2 tbsp tomato paste
- Zest and juice of 1/2 lemon
- 1 tbsp minced garlic
- 1 tbsp dried oregano
- 1 tbsp paprika
- 2 tsp cumin
- 1/4 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
Additional Ingredients
- 1 large red onion, sliced
- Olive oil spray
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to ensure it’s fully heated before baking the chicken, resulting in even cooking and a nice char.
- Prepare the Chicken: Dice the chicken thighs into 1-inch cubes and place them in a large mixing bowl. Add the Greek yogurt, tomato paste, lemon zest and juice, minced garlic, dried oregano, paprika, cumin, cinnamon, salt, and black pepper. Mix thoroughly to coat all pieces evenly with the marinade.
- Marinate: Cover the bowl and let the chicken marinate for at least 20 minutes at room temperature, or refrigerate for up to 12 hours to deepen the flavors.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper. Spread the marinated chicken in an even layer on the sheet. Top with the sliced red onions and lightly spray the top with olive oil to help caramelize the onions and keep the chicken moist.
- Bake and Broil: Bake the chicken for 35 to 40 minutes until fully cooked. Then switch your oven to broil and cook for an additional 3 to 5 minutes, watching closely, until the edges of the chicken are slightly charred for that authentic shawarma flavor.
- Serve: Serve the chicken shawarma warm over rice with hummus and tzatziki, stuffed into pita bread with fresh veggies, or on top of a crisp salad for a delicious Mediterranean meal.
Notes
- For a spicier version, add 1 tsp cayenne pepper or red pepper flakes to the marinade.
- Chicken breasts can be substituted for thighs; reduce baking time by about 5 minutes to avoid drying out.
- This recipe is gluten free when served without pita; serve with rice, quinoa, or salad for a gluten-free meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Perfect for meal prep, this dish keeps well and reheats easily.
- Try pairing with roasted potatoes and grilled vegetables for a heartier dinner option.
- For an authentic gyro, use this recipe as a base and add traditional toppings like lettuce, tomato, and cucumber.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Keywords: sheet pan chicken shawarma, chicken shawarma recipe, easy chicken shawarma, Mediterranean chicken, high protein dinner, gluten free dinner, meal prep chicken, baked chicken thighs
