Foolproof Chicken Shawarma Sheet Pan Dinner
This chicken shawarma sheet pan dinner only takes 10 minutes of hands on time! It’s full of savory spices, chicken breast, bell peppers, onions, and lemon. This is a go-to supper in our house when we’re pressed for time and craving something light and fresh!
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Sometimes I like to get really creative and try different recipes from all over the world. That creativity led me to developing this recipe, but I wanted it to be simple and easy.
My husband and I love this sheet pan meal when we’ve had a busy day and feel blah. There’s something about the blend spices and fresh veggies that feels so light and refreshing.
The Easiest Chicken Shawarma Sheet Pan Dinner
I developed this chicken shawarma sheet pan dinner recipe so it would be super easy even on chaotic weeknights. You simply chop the veggies, cut the chicken, and throw it all on a sheet pan. It only takes 10 minutes to prepare, but tastes like you got it at a restaurant!
What is Chicken Shawarma
Chicken shawarma is a Middle Eastern meal traditionally cooked on a vertical skewer with the marinated chicken and veggies stacked.
It is then slow roasted and thinly sliced for gyros, wraps, and street food dishes. You’ll find shawarma made with chicken, beef, and even lamb.
How do You Make Shawarma Seasoning
Shawarma seasoning is super easy to make at home! It’s a combination of these spices:
- salt
- ground black pepper
- garlic powder
- ground cumin
- smoked paprika
- ground cardamom
- ground coriander
Ingredients You’ll Need
For Chicken Shawarma
- bell pepper (any color)
- yellow onion
- small boneless skinless chicken breast
- sea salt
- ground black pepper
- garlic powder
- ground cumin
- smoked paprika
- ground cardamom
- ground coriander
- plain, unsweetened yogurt
- lemon juice
For Optional Serving Sauce
- garlic cloves
- lemon juice
- plain, unsweetened yogurt
Helpful Kitchen Tools for This Recipe
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How to Make Sheet Pan Chicken Shawarma at Home
Preheat the oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper.
In a bowl, combine lemon juice, yogurt, coriander, cardamom, smoked paprika, cumin, garlic powder, salt, and pepper. Stir to combine.
Cut chicken breast into chunks and add into yogurt mix. Stir to coat all pieces completely in the mixture. Set aside.
Cut onion and pepper into strips and place on the parchment-lined sheet pan.
Season onions and peppers with a little salt and pepper to taste (about 1/4 tsp each – not included in ingredients list). Toss to evenly coat.
Add yogurt covered chicken to the pan and ensure everything is spread out and not piled in one place.
Bake for 25 minutes or until chicken is fully cooked.
Serve with warm naan or pita bread and enjoy!
How to Make the Sauce For Serving
Optional but Highly Recommend: If you’d like to make a zesty sauce for serving, add sauce ingredients (yogurt, lemon juice, minced garlic cloves) to a small mixing bowl. Stir to combine.
How to Serve Sheet Pan Shawarma
You can serve sheet pan shawarma in a few different ways. Here are some ideas:
- With brown or white rice.
- As a gyro, served in pita bread.
- Alongside naan.
- By itself on a plate.
Storing Leftovers
Store cooled down shawarma in an airtight container in the fridge for 2 days. Or in the freezer up to 3 months.
FAQs
Yes it is! It’s made with wholesome ingredients you can feel good eating.
Yes, you will use boneless, skinless chicken breast for this shawarma recipe. But you can also use boneless chicken thighs if desired.
More Easy Sheet Pan Dinners
- Sweet Pepper Chicken Sheet Pan Dinner
- Mango Chicken Tacos (sheet pan recipe)
- Chipotle Pineapple Chicken Tacos (sheet pan recipe)
- Mexican Chicken Kabobs (sheet pan recipe)
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Recipe
Chicken Shawarma Sheet Pan Dinner
Ingredients
Shawarma
- 1 bell pepper (any color)
- 1 yellow onion
- 2 small boneless skinless chicken breast
- 1 tsp salt (I like sea salt)
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp ground cardamom
- 1/4 tsp ground coriander
- 1 cup plain, unsweetened yogurt
- 2 tsp lemon juice
Optional – Sauce for Serving
- 2 garlic cloves, minced
- 1 Tbsp lemon juice
- 1/3 cup plain, unsweetened yogurt
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper.
- In a bowl, combine lemon juice, yogurt, coriander, cardamom, smoked paprika, cumin, garlic powder, salt, and pepper. Stir to combine.
- Cut chicken breast into chunks and add into yogurt mix. Stir to coat all pieces completely in the mixture. Set aside.
- Cut onion and pepper into strips and place on the parchment-lined sheet pan.
- Season onions and peppers with a little salt and pepper to taste (about 1/4 tsp each – not included in ingredients list). Toss to evenly coat.
- Add yogurt covered chicken to the pan and ensure everything is spread out and not piled in one place.
- Bake for 25 minutes or until chicken is fully cooked.
- Serve with warm naan or pita bread and enjoy!
- Optional but Highly Recommend: If you'd like to make a zesty sauce for serving, add sauce ingredients (yogurt, lemon juice, minced garlic cloves) to a small mixing bowl. Stir to combine.