Quick Chicken Shawarma

Name: Quick Chicken Shawarma (30-Minute Sheet Pan)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless, skinless chicken thighs, thinly sliced; 1 tbsp plain yogurt; 1 tbsp tomato paste; 1 tbsp garlic paste (toum); 2 tbsp olive oil; 1/2 lemon, juiced; 3 tbsp shawarma spice blend; salt, to taste; 1 tbsp beef tallow; 4 pita breads; Garlic sauce (toum), for serving; Pickled cucumbers, for serving

This 30-minute sheet pan chicken shawarma uses yogurt-marinated boneless thighs broiled until charred, then served in warm pita with garlic sauce—a quick weeknight Middle Eastern dinner that skips the rotisserie.

🌍Middle Eastern 🏷️Chicken shawarma 🏷️Shawarma 🏷️Chicken 🏷️Pita Wrap

🏷️

🏷️Sandwich

-0:00

thegoldenbalanceonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

1.5 lbs boneless, skinless chicken thighs, thinly sliced
1 tbsp plain yogurt
1 tbsp tomato paste
1 tbsp garlic paste (toum)
2 tbsp olive oil
1/2 lemon, juiced
3 tbsp shawarma spice blend
salt, to taste
1 tbsp beef tallow
4 pita breads
Garlic sauce (toum), for serving
Pickled cucumbers, for serving

12 Ingredients

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Instructions

1
Place a sheet tray in the oven and preheat the oven to a high broil setting.
2
In a large mixing bowl, combine the thinly sliced chicken thighs with yogurt, tomato paste, garlic paste, olive oil, lemon juice, shawarma spice blend, and salt.
3
Mix thoroughly until the chicken is completely coated in the marinade.
4
Carefully remove the hot sheet tray from the oven. Add the beef tallow and allow it to melt and coat the bottom of the pan.
5
Add the marinated chicken to the hot tray and spread it out into a single, even layer.
6
Return the tray to the oven and broil on high for about 10 minutes, until the chicken is cooked through and has a nice char.
7
While the chicken is cooking, prepare the pita bread by gently separating the halves.
8
To assemble, spread a generous amount of garlic sauce (toum) onto a piece of pita bread.
9
Top with the cooked chicken shawarma and pickled cucumbers.
10
Roll up the shawarma wrap. For extra flavor, you can dip the outside of the wrap in the pan drippings.
11
Optionally, toast the wrap in a pan or panini press until golden brown.

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Tips & Notes

Pro tips

Slice chicken thighs thin (¼ inch) so they cook through and char evenly under the broiler in 12-15 minutes.
Position the oven rack 4-6 inches from the broiler element and preheat for 5 minutes—this ensures even charring without drying the meat.
Don't skip the beef tallow or fat step; it prevents sticking and creates the signature crispy, charred exterior.
Squeeze fresh lemon juice over the chicken just before serving to brighten the warm spices and balance the richness.

Substitutions

Boneless, skinless chicken thighs → boneless, skinless chicken breast (watch for dryness; reduce broil time to 10 minutes)
Beef tallow → ghee or olive oil (tallow adds traditional depth, but ghee or oil work fine)
Shawarma spice blend → store-bought za'atar or a mix of cumin, paprika, and cinnamon (adjust to taste)
Plain yogurt → Greek yogurt (use less, as it's thicker; thin with 1 tsp water if needed)

Storage & make-ahead

Store cooked chicken in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven for 8–10 minutes until warm. Assemble pitas fresh to keep bread soft.

Equipment

sheet pan or large baking sheet · broiler

Common Questions

Can I use chicken breast instead of thighs?

Yes, but thighs stay more tender and flavorful when broiled. If using breast, slice thinner and watch closely to avoid drying out—broil 8-10 minutes instead of 12-15.