Dinner

Chicken Shawarma Sheet Pan Dinner

This recipe is basically your ticket to Mediterranean flavors without the stress of juggling multiple pans or complicated techniques.

Picture golden, spice-crusted chicken strips mingling with caramelized onions and peppers, all perfumed with warm cardamom, cumin, and turmeric that fills your kitchen with an absolutely intoxicating aroma.

The genius here is transforming traditional shawarma—usually requiring a vertical rotisserie—into a simple sheet pan dinner that delivers all those complex, layered flavors in just 25 minutes of hands-off cooking time.

That creamy tahini sauce? It’s like liquid gold drizzled over everything, bringing nutty richness that ties all the Mediterranean flavors together in perfect harmony.

This is the kind of meal that makes you look like a culinary mastermind while secretly being one of the easiest dinners you’ll ever make.

Get ready for your family to ask “What’s that amazing smell?” followed immediately by “Can we have this again tomorrow?”

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 3 lemons)
½ teaspoon kosher salt

For Serving (Optional)

4 to 8 pita breads, warmed
½ English cucumber, diced
1 Roma tomato, sliced
Minced fresh flat leaf parsley

Instructions

Preparation

1 Preheat the oven to 350°F (175°C) with a rack in the center position. This moderate temperature ensures the chicken cooks through evenly while allowing the vegetables to caramelize without burning.
2 Make the shawarma marinade by combining the Greek yogurt, cumin, cardamom, turmeric, cinnamon, and salt in a large mixing bowl. The yogurt acts as both a tenderizer and flavor carrier, while the spice blend creates that signature shawarma taste profile.
3 Add the chicken strips to the marinade and toss until every piece is fully coated with the golden mixture. The chicken should look completely covered in the spiced yogurt—this coating will create a beautiful crust during baking.

Cooking

4 Spread 1 tablespoon of olive oil onto a large rimmed sheet pan, ensuring the entire surface is coated. This prevents sticking and helps achieve better browning on the bottom of the ingredients.
5 Arrange the coated chicken, red onion slices, bell pepper strips, and peppadew peppers on the prepared sheet pan in a single layer. Don’t overcrowd—overlapping pieces will steam rather than roast.
6 Drizzle the remaining 1 tablespoon olive oil over everything and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with lightly caramelized edges.

Finishing

7 Meanwhile, make the tahini sauce by whisking together tahini, minced garlic, olive oil, lemon juice, salt, and ⅔ cup water in a medium bowl. The mixture will look separated and lumpy at first—keep whisking vigorously until it transforms into a smooth, creamy sauce.
8 Serve the chicken and vegetable mixture over warmed pita breads, topped with diced cucumber, sliced tomatoes, a generous drizzle of tahini sauce, and fresh parsley. The contrast of warm spiced chicken with cool, crisp vegetables creates the perfect bite.

Recommended Equipment and Kitchen Tools

Recommended Tools (for best results):

Large rimmed sheet pan – Essential for containing the olive oil and preventing spillage while allowing proper air circulation around ingredients
Large mixing bowl – Needed for thoroughly coating chicken in the yogurt marinade without making a mess
Instant-read thermometer – Takes the guesswork out of determining when chicken is perfectly cooked to 165°F (74°C)
Sharp chef’s knife – Makes quick work of cutting chicken into uniform strips and slicing vegetables evenly

Helpful Upgrades:

Kitchen scale – For precise measurements of spices and consistent results every time you make this recipe
Silicone spatula – Perfect for scraping every bit of that precious spiced marinade from the bowl
Microplane grater – If you prefer freshly grated garlic over minced, this creates the perfect fine texture for the tahini sauce

Nice-to-Have Options:

Cast iron sheet pan – Provides superior heat retention and creates even better caramelization on vegetables
Food processor – Makes quick work of mincing garlic and can help achieve an ultra-smooth tahini sauce
Parchment paper – While not necessary with the olive oil coating, it makes cleanup absolutely effortless

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

Replace pita bread with gluten-free flatbread, corn tortillas, or lettuce wraps
Serve over cauliflower rice or quinoa for a complete gluten-free meal
All spices and other ingredients are naturally gluten-free

Dairy-Free Modifications:

Substitute Greek yogurt with coconut yogurt or cashew yogurt using the same 1-cup measurement
The tahini sauce is already completely dairy-free and vegan
Coconut yogurt creates a slightly sweeter flavor profile that pairs beautifully with the warm spices

Vegan Version:

Replace chicken with 2 pounds extra-firm tofu, pressed and cubed, or cauliflower florets
Use coconut or cashew yogurt instead of Greek yogurt
Increase cooking time by 5-10 minutes for vegetables to achieve proper caramelization
Add chickpeas for extra protein and authentic Middle Eastern flavors

Low-Carb/Keto Adaptations:

Skip the pita bread and serve over cauliflower rice or zucchini noodles
Increase the tahini sauce portion for added healthy fats
Add extra olive oil and avocado slices for higher fat content
Net carbs drop to approximately 8-10 grams per serving without pita

Flavor Variations:

Moroccan twist: Add 1 teaspoon ras el hanout and dried apricots to the vegetable mix
Spicy version: Include 1-2 teaspoons harissa paste in the marinade
Herb-forward: Add fresh mint and cilantro to the serving garnishes

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This sheet pan dinner delivers approximately 613 calories per serving with an excellent balance of lean protein, healthy fats, and complex carbohydrates. Each serving provides roughly 45 grams of high-quality protein from the chicken and Greek yogurt, supporting muscle maintenance and satiety. The tahini contributes healthy monounsaturated fats and plant-based protein, while the colorful vegetables add fiber, vitamins, and antioxidants with minimal calories.

Health Benefits of Main Ingredients:
The turmeric in this recipe contains curcumin, a powerful anti-inflammatory compound that may help reduce chronic inflammation and support joint health. Greek yogurt provides probiotics for digestive health plus calcium for bone strength. Tahini is rich in magnesium, phosphorus, and healthy fats that support heart health and provide sustained energy. The bell peppers are loaded with vitamin C—more than citrus fruits—supporting immune function and collagen production. Garlic contains allicin, which has been shown to support cardiovascular health and immune function.

Dietary Considerations:
This recipe is naturally gluten-free except for the pita bread, making it suitable for those with celiac disease or gluten sensitivity. It’s also nut-free (tahini is made from sesame seeds, not tree nuts) and provides a good source of complete proteins. The high fiber content from vegetables helps with blood sugar stability, while the combination of protein and healthy fats promotes lasting satiety.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Greek yogurt → Coconut yogurt or sour cream (1:1 ratio, though coconut yogurt adds subtle sweetness)
Tahini → Almond butter or sunflower seed butter (use ¾ cup instead of 1 cup, as these are thicker)
Peppadew peppers → Roasted red peppers or cherry tomatoes for similar color and mild sweetness
Cardamom → Additional cinnamon plus pinch of ginger if you don’t have this specialty spice

Budget-Friendly Swaps:

Chicken breasts → Chicken thighs (bone-in, skin-on thighs cost less and stay more moist)
Fresh lemon juice → Bottled lemon juice (though fresh tastes significantly better)
Extra-virgin olive oil → Regular olive oil for cooking (save EVOO for drizzling)

Pantry Emergency Substitutions:

Fresh garlic → 1 teaspoon garlic powder (mix directly into tahini sauce)
Ground spices → Whole spices ground in coffee grinder (fresher flavor, actually)
Red bell peppers → Any color bell peppers or zucchini strips

Pro Tips for Substitutions:

When using coconut yogurt, add extra salt to balance the sweetness
Chicken thighs need 5-10 minutes longer cooking time than breasts
Store leftover tahini sauce in refrigerator for up to one week—it’s amazing on everything

Make It Diabetes-Friendly

Carb Modifications:

Skip the pita bread and serve over cauliflower rice or mixed greens to reduce carbs by approximately 30-35 grams per serving
Use low-carb tortillas (2-3 net carbs each) instead of traditional pita
Increase the vegetable portion and reduce chicken slightly to boost fiber content

Portion & Timing Tips:

Stick to 4-5 oz chicken per serving with extra vegetables for volume without carb impact
Pair with a small mixed green salad dressed with lemon and olive oil to increase fiber
Eat protein first, then vegetables, then any carbs to help moderate blood sugar response
The high protein and fat content from chicken and tahini naturally helps stabilize blood sugar

Blood Sugar Benefits:

Greek yogurt marinade adds protein without carbs, helping slow digestion
Tahini sauce provides healthy fats that promote satiety and steady energy
Fiber from vegetables helps slow carbohydrate absorption
Turmeric may help improve insulin sensitivity according to some studies

Total Carb Reduction: Eliminating pita bread reduces total carbs from 45-50 grams to 15-20 grams per serving, making this suitable for most diabetes meal plans.

Perfect Pairing Suggestions

Beverage Pairings:
A crisp Sauvignon Blanc or Pinot Grigio complements the Mediterranean spices beautifully, while the acidity cuts through the rich tahini sauce. For beer lovers, a wheat beer or light lager won’t compete with the complex spice blend. Sparkling water with lemon and mint makes an excellent non-alcoholic choice that refreshes the palate between bites. Iced hibiscus tea or pomegranate juice adds Middle Eastern authenticity while providing antioxidant benefits.

Side Dish Recommendations:
Tabbouleh or fattoush salad brings fresh herbs and acidic brightness that balances the warm, rich flavors of the shawarma. Hummus with fresh vegetables creates a complete mezze-style meal, while roasted eggplant or baba ganoush adds smoky depth. Simple cucumber yogurt salad (tzatziki-style) provides cooling contrast to the warm spices. Pickled turnips or pickled onions add the traditional tangy element found in authentic shawarma platters.

Complete Meal Ideas:
Start with warm olives and feta as an appetizer, serve the shawarma as the main course, and finish with baklava or fresh fruit for dessert. For casual entertaining, set up a DIY shawarma bar with various toppings, letting guests customize their plates. Rice pilaf or bulgur wheat makes this more filling for hungry families.

Occasion Suggestions:
Perfect for weeknight family dinners when you want something special without the fuss, or casual weekend entertaining with its impressive presentation. Ideal for meal prep Sundays—components keep well separately and reheat beautifully. Great for outdoor dining since it’s delicious at room temperature.

Pro Tips and Troubleshooting

Professional Techniques:
Cut chicken strips against the grain for maximum tenderness—look for the direction of muscle fibers and slice perpendicular to them. Don’t skip the marinade time—even 15 minutes makes a difference, but 30 minutes is ideal for deeper flavor penetration. Pat vegetables dry before adding to the sheet pan to prevent steaming and ensure proper caramelization. Use two sheet pans if doubling the recipe rather than overcrowding one pan.

Common Mistake Prevention:
Avoid cutting chicken too small—pieces smaller than 1-inch will dry out during the 25-minute cooking time. Don’t add tahini sauce water all at once—add gradually while whisking to prevent lumpy texture. Resist opening the oven door frequently—this drops temperature and extends cooking time. Check doneness with thermometer rather than guessing—overcooked chicken becomes tough and dry.

Storage and Reheating:
Store leftover chicken and vegetables in the refrigerator for up to 4 days in airtight containers. Keep tahini sauce separate to prevent soggy reheating. Reheat in 350°F (175°C) oven for 8-10 minutes rather than microwave to maintain texture. Freeze cooked chicken for up to 3 months—thaw overnight and reheat gently.

Make-Ahead Strategies:
Marinate chicken up to 24 hours ahead for even deeper flavor development. Prep vegetables the night before and store covered in refrigerator. Make tahini sauce up to one week ahead—it actually improves in flavor. Assemble everything on the sheet pan in the morning, cover, and refrigerate until ready to bake.

This sheet pan shawarma proves that restaurant-quality flavors are absolutely achievable in your home kitchen with minimal effort and maximum reward. The combination of aromatic spices, tender chicken, and that incredible tahini sauce creates a meal that’s both satisfying and sophisticated enough for any occasion.