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Sheet Pan Chicken Shawarma with Garlic Yogurt Sauce

Plate of Sheet Pan Chicken Shawarma topped with red onions and creamy garlic yogurt sauce.
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Make flavorful chicken shawarma quickly using a sheet pan. This recipe provides an easy oven method for tender, spiced chicken served with a cooling garlic yogurt sauce.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large red onion, cut into wedges
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill or parsley
  • Pinch of salt

Instructions

  1. In a large bowl, whisk together the olive oil, 2 tablespoons lemon juice, cumin, coriander, turmeric, paprika, garlic powder, onion powder, cinnamon, cayenne (if using), salt, and pepper to create the marinade.
  2. Add the cut chicken pieces to the marinade. Toss well to coat every piece. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  3. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  4. Spread the marinated chicken onto one half of the prepared baking sheet. Arrange the red onion wedges and bell pepper pieces on the other half of the sheet.
  5. Bake for 18 to 22 minutes, tossing the vegetables halfway through cooking. The chicken should reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and have slightly browned edges.
  6. While the chicken bakes, prepare the sauce. In a small bowl, combine the Greek yogurt, minced garlic, 1 tablespoon lemon juice, dill or parsley, and a pinch of salt. Stir until smooth.
  7. Remove the sheet pan from the oven. Let the chicken rest for 5 minutes before serving.
  8. Serve the chicken and vegetables immediately with the garlic yogurt sauce.

Notes

  • For extra charring similar to traditional shawarma, place the baking sheet under the broiler for the last 1 to 2 minutes, watching closely to prevent burning.
  • Serve this meal with warm pita bread, cooked rice, or a simple chopped cucumber and tomato salad.
  • If you use chicken breasts, reduce the cooking time by 3 to 5 minutes to prevent drying out.

Nutrition

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