Sheet Pan Chicken Shawarma

Name: Sheet Pan Chicken Shawarma (30-Minute)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1/2 tbsp cumin; 1 tbsp coriander; 1 tbsp smoked paprika; 1 tbsp kosher salt; 1/2 tbsp black pepper; 1 tbsp turmeric; 1 cup Greek yogurt; 1 lemon, juiced; 1 medium red onion, sliced; cooking spray; 1/2 cup Greek yogurt (for sauce); 5 cloves garlic, minced (for sauce); 1 tbsp fresh parsley, chopped (for sauce); 1/2 lemon, juiced (for sauce); 2 tsp kosher salt (for sauce); 1 tsp black pepper (for sauce); Fresh parsley, for garnish; Lemon slices, for garnish

Sheet pan chicken shawarma combines tender, spice-marinated chicken thighs with a creamy garlic yogurt sauce, delivering restaurant-quality Middle Eastern flavor in under 30 minutes on a single pan.

🌍Middle Eastern 🏷️Chicken shawarma 🏷️Sheet pan chicken 🏷️Easy recipe 🏷️Weeknight dinner High protein

🏷️

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chefkeyshonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

View original recipe

From TikTok · by chefkeysh

-0:00

chefkeyshonTikTok

Ingredients

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 tbsp cumin
1 tbsp coriander
1 tbsp smoked paprika
1 tbsp kosher salt
1/2 tbsp black pepper
1 tbsp turmeric
1 cup Greek yogurt
1 lemon, juiced
1 medium red onion, sliced
cooking spray
1/2 cup Greek yogurt (for sauce)
5 cloves garlic, minced (for sauce)
1 tbsp fresh parsley, chopped (for sauce)
1/2 lemon, juiced (for sauce)
2 tsp kosher salt (for sauce)
1 tsp black pepper (for sauce)
Fresh parsley, for garnishoptional
Lemon slices, for garnishoptional

Instructions

1
In a small bowl, combine the marinade spices: cumin, coriander, smoked paprika, 1 tbsp kosher salt, 1/2 tbsp black pepper, and turmeric.
2
In a large bowl, add the chicken thighs, the spice blend, 1 cup of Greek yogurt, and the juice of one lemon. Mix thoroughly until the chicken is fully coated.
3
Cover and marinate for as long as you can, at least 15 minutes.
4
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
5
Spread the marinated chicken in a single layer on the prepared baking sheet and top with sliced red onions.
6
Bake for 20-25 minutes, or until the chicken is cooked through and slightly charred on the edges.
7
While the chicken is baking, prepare the garlic sauce. In a bowl, combine 1/2 cup Greek yogurt, minced garlic, chopped parsley, juice of half a lemon, 2 tsp kosher salt, and 1 tsp black pepper. Mix well.
8
Once the chicken is done, remove it from the oven. Top with dollops of the garlic sauce, fresh parsley, and lemon slices to serve.

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Tips & Notes

Pro tips

Cut chicken thighs into uniform bite-sized pieces so they cook evenly and absorb the marinade faster.
Don't skip the lemon juice in the marinade—it tenderizes the chicken and brightens the spice blend.
Spread chicken in a single layer on the sheet pan to ensure even browning and caramelization at the edges.
Make the garlic yogurt sauce while the chicken bakes so it's ready to serve hot.

Substitutions

Greek yogurt → plain full-fat yogurt or sour cream (slightly thinner consistency but same tang)
Smoked paprika → sweet paprika or regular paprika (less smokiness, milder heat)
Boneless, skinless chicken thighs → bone-in thighs or chicken breast (adjust baking time to 25–30 minutes for bone-in)
Lemon → lime (sharper citrus note, equally effective for tenderizing)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 10 minutes or in a skillet over medium heat until warmed through. Make-ahead: marinate chicken overnight, then bake fresh when ready to serve.

Equipment

sheet pan (9×13 or larger) · mixing bowl for marinade

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier and more forgiving. If using breasts, reduce baking time by 5–10 minutes and watch for doneness at 165°F to avoid drying out.