Chicken Shawarma Sheet Pan Dinner
Who needs a vertical rotisserie when you can capture all those incredible Middle Eastern flavors right on a sheet pan?
This chicken shawarma dinner brings the intoxicating aromas of your favorite street food vendor straight to your kitchen with zero fancy equipment required.
The warming spices, tender chicken, and that addictive tahini sauce will have everyone asking for seconds before they’ve even finished their first bite.
What makes this recipe truly special is how the yogurt marinade keeps the chicken incredibly juicy while infusing it with that signature shawarma spice blend.
The peppadews add surprising pops of sweetness against the savory backdrop, and everything caramelizes beautifully in the oven.
Plus, the entire meal comes together in less than an hour, making it perfect for both weeknight dinners and casual entertaining when you want to impress without breaking a sweat.
Ingredients
For the Chicken Shawarma:
- 1 cup plain Greek yogurt
- 2 teaspoons ground cumin
- 1 teaspoon ground cardamom
- 2 teaspoons ground turmeric
- 2 teaspoons ground cinnamon
- 2 teaspoons kosher salt
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch strips
- 2 tablespoons extra-virgin olive oil
- 1 red onion, cut into ½-inch thick slices
- 2 large red bell peppers, cut into ½-inch thin strips
- ½ cup peppadew peppers, drained
For the Tahini Sauce:
- 1 cup tahini
- 4 garlic cloves, minced
- ⅓ cup extra-virgin olive oil
- ½ cup fresh lemon juice (from about 3 lemons)
- ½ teaspoon kosher salt
- ⅔ cup water
For Serving (Optional):
- 4 to 8 pita breads, warmed
- ½ English cucumber, diced
- 1 Roma tomato, sliced
- Fresh flat-leaf parsley, minced
Steps
- Preheat the oven to 350°F (175°C) with a rack in the center position. This moderate temperature ensures the chicken cooks through without burning the spices, which can turn bitter at higher heat.
- Make the shawarma marinade. In a large bowl, combine the 1 cup Greek yogurt, 2 teaspoons cumin, 1 teaspoon cardamom, 2 teaspoons turmeric, 2 teaspoons cinnamon, and 2 teaspoons salt. Whisk until you have a smooth, golden-yellow mixture with no spice clumps. The yogurt acts as both a tenderizer and flavor carrier.
- Add the 2 pounds chicken strips to the marinade and toss until every piece is fully coated. Make sure to get into all the crevices – this coating is what gives your shawarma its signature flavor. For best results, allow the chicken to marinate for at least 10 minutes while you prep other ingredients, though even this brief contact will impart significant flavor.
- Prepare your sheet pan by spreading 1 tablespoon olive oil in an even layer across the entire surface. This prevents sticking and helps with browning. Arrange the marinated chicken strips in a single layer without overcrowding, then distribute the sliced red onion, bell peppers, and peppadews around and between the chicken pieces.
- Drizzle the remaining 1 tablespoon olive oil over the vegetables, focusing primarily on them rather than the already-moist chicken. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with caramelized edges. If your vegetables are cooking faster than the chicken, you can cover them loosely with foil while the chicken finishes.
- Meanwhile, make the tahini sauce. In a medium bowl, whisk together the 1 cup tahini, 4 minced garlic cloves, ⅓ cup olive oil, ½ cup lemon juice, ½ teaspoon salt, and ⅔ cup water until smooth and well combined. Don’t panic when the mixture initially seizes and looks grainy or separated – this is normal! Keep whisking vigorously and it will transform into a smooth, creamy sauce with a pourable consistency. If it’s too thick, add water 1 tablespoon at a time.
- To serve, warm the pita breads either in the oven for 2-3 minutes or in a dry skillet over medium heat for 30 seconds per side. Top each pita with a generous portion of the chicken and roasted vegetable mixture. Add fresh diced cucumber and sliced tomato for crunch and brightness, then drizzle liberally with the tahini sauce and sprinkle with fresh parsley.
Smart Swaps
- Use boneless chicken thighs instead of breasts for even juicier results (same cooking time)
- Substitute coconut yogurt for Greek yogurt (1:1 ratio) to make it dairy-free
- Try za’atar seasoning (1-2 tablespoons) in place of the individual spices for an authentic Middle Eastern flavor profile
- Swap honey or maple syrup (1-2 teaspoons) into the tahini sauce for a subtle sweetness that balances the acidity
Make It Diabetes-Friendly
- Use low-carb pita bread or lettuce wraps instead of regular pita to reduce carbs by approximately 15g per serving
- Increase the ratio of non-starchy vegetables by adding 1 cup of sliced zucchini or cauliflower to the sheet pan
- Serve with a side of cucumber-tomato salad dressed with lemon and herbs instead of additional pita bread
- Reduce the amount of tahini to ⅔ cup and increase lemon juice to ⅔ cup for a lighter sauce with fewer calories
Pro Tips
- For maximum flavor, marinate the chicken for up to 8 hours in the refrigerator
- Line your sheet pan with parchment paper for even easier cleanup
- For a crispier chicken exterior, broil for the final 2-3 minutes of cooking time
- Make extra tahini sauce and store in the refrigerator for up to 1 week – it’s delicious on everything from salads to roasted vegetables