Shawarma is one of the most popular street food meals and this Sheet Pan Chicken Shawarma has all the flavors of the classic and comes together in less than 30 minutes! This easy chicken shawarma is perfect for weeknights and meal prep and is always a crowd pleaser. Whether you make a flatbread wrap, rice bowl or salad this is a simple chicken dinner you’re sure to love.
The Casual Foodist contains affiliate links, when you make a purchase through these links the Casual Foodist receives a small commission that helps support this site at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases.
Shawarma is one of the most popular dishes throughout the Middle East. Consisting of layers of meat ( beef, lamb or chicken are typical) that’s marinated in a blend of spices then roasted on a vertical rotisserie and sliced to order. Usually served in a flatbread wrap loaded with veggies and drizzled with a delicious sauce like tzatziki sauce or a fragrant garlic sauce (known as toum). While you may not have a vertical spit grill you can replicate the flavors of traditional shawarma right in your own oven.
Ingredients
- Greek yogurt
- ground cumin
- ground coriander
- ground tumeric
- ground cinnamon
- ground cardamom
- kosher salt
- chicken breast (or chicken thighs)
- red onion
- red bell peppers
- olive oil
How to serve Chicken Shawarma
This easy chicken shawarma is perfect for weeknight dinners or meal prep! Serve this chicken shawarma in pita bread or flatbread as a wrap , a rice bowl or a salad. Layer on plenty of veggies such as lettuce, cucumbers, tomatoes and pickles as well as fresh herbs like chopped parsley and mint. No shawarma is complete without a drizzle of a delicious sauce and hummus, tahini sauce ,garlic sauce or dill yogurt sauce. I’m also a fan of adding in some crumbled feta cheese.
How to Make Sheet Pan Chicken Shawarma
In a medium bowl whisk together the greek yogurt, cumin, coriander, turmeric, cinnamon and kosher salt ensure the spices are fully incorporated. Slice chicken breast (or chicken thighs if using) and toss, ensuring the chicken is fully coated in the marinade. Place in the refrigerator and allow to marinate for at least 20 minutes or up to overnight.
Preheat the oven to 400 degrees F. Place the sliced red onions and bell peppers on one side of a large sheet pan and drizzle with the extra virgin olive oil. Lay the chicken strips on the other side of the sheet pan.Bake for 20-25 minutes or until the chicken has reached an internal temperature of 165 degrees F (this digital thermometer is a must in any kitchen) and the vegetables are soft. Remove from the oven and serve as desired.
Storage
This recipe is great for meal prep. Store leftover chicken and veggies in an airtight container in the refrigerator for up to 4 days.
If you like this Sheet Pan Chicken Shawarma be sure to take a look at some of my other recipes!
Mediterranean White Bean Salad
Cucumber Gazpacho with Avocado
Greek Lemon Chicken and Potatoes
If you make this Sheet Pan Chicken Shawarma please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Sheet Pan Chicken Shawarma
Equipment
- 1 Sheet pan
Ingredients
- 1 cup Greek yogurt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground tumeric
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp kosher salt
- 1 pound chicken breast sliced
- 1 large red onion sliced
- 2 large red bell peppers sliced
- 1 tbsp olive oil
Instructions
- In a medium bowl whisk together the greek yogurt, cumin, coriander, tumeric, cinnamon and kosher salt. Add in the sliced chicken and toss, ensuring the chicken is fully coated in the marinade. Place in the refrigerator and allow to marinade for at least 20 minutes or up to overnight.
- Preheat the oven to 400 degrees F. Place the sliced red onions and bell peppers on one side of a large sheet pan and drizzle with the olive oil. Lay the chicken strips on the other side of the sheet pan.
- Bake for 20 -25 minutes or until the chicken has reached an internal temperature of 165 degrees F and the vegetables are soft. Remove from the oven and serve as desired.
Video
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Leave a Reply