I love finding simple recipes that bring everyone together, and this Chicken Shawarma Sheet-Pan Dinner is one of my tried-and-true favorites. The first time I made it, I was surprised at how easy it was to prepare a delicious, healthy meal that felt special. This recipe is perfect for busy weeknights when you want something tasty with minimal cleanup. Plus, the blend of spices creates a rich flavor that will have everyone coming back for seconds.
I remember the first time I tried my dad’s version of chicken shawarma. He loved to grill, and I would help him in the kitchen, mesmerized by how the spices came alive in the air. My mom often paired it with homemade pita, making it a family event. Now, I carry on that tradition with my own twist.
What You’ll Need
- Zest and juice of 1 lemon
- 1 Tbsp. tomato paste
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. ground turmeric
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground cinnamon
- 2 Tbsp. full-fat Greek yogurt
- 5 Tbsp. extra-virgin olive oil
- Kosher salt
- 2 lb. boneless, skinless chicken thighs, sliced into 1/2″ strips
- 2 garlic cloves, grated or finely chopped
- 2 Tbsp. tahini
- 3 mini cucumbers, finely chopped
- 1 pt. cherry tomatoes, quartered or halved
- 2 small red onions, sliced into 1/4″ to 1/2″ wedges
- Toasted pita, for serving
My Trusted Kitchen Tools
When making this delicious meal, I always rely on a few key kitchen tools to help me out. Here’s what I use:
- Large mixing bowl for marinating the chicken
- Baking sheet for roasting
- Whisk for combining ingredients
- Grater or knife for garlic
- Knife and cutting board for veggies
Bringing It All Together
- In a large bowl, mix the lemon zest and juice, tomato paste, coriander, cumin, paprika, black pepper, turmeric, cayenne, cinnamon, 2 tablespoons of yogurt, 2 tablespoons of oil, and 2 teaspoons of salt.
- Add the sliced chicken and toss to coat all pieces evenly.
- Let the chicken marinate for 30 minutes.
- In a small bowl, whisk together the grated garlic, tahini, lemon juice, 2 tablespoons of oil, and the remaining yogurt. Stir in 2 tablespoons of parsley and refrigerate.
- In another bowl, toss the chopped cucumbers, tomatoes, and a heavy pinch of salt. Add the remaining 1/4 cup of parsley and refrigerate until ready.
- Preheat the oven to 425 degrees Fahrenheit.
- Toss the sliced onions with 1/2 teaspoon of salt and the remaining 1 tablespoon of oil.
- Transfer the onions to a large baking sheet.
- Arrange the marinated chicken around the onions on the baking sheet.
- Roast everything in the oven until the chicken is cooked through and lightly charred, about 25 minutes.
- Top the chicken with the tahini yogurt sauce and cucumber mixture.
- Serve warm with toasted pita.
Making It Your Own (Swaps & Ideas)
Feel free to play around with this recipe! You can switch out the chicken for tofu or roasted vegetables if you want a vegetarian option. If you love spicy food, add more cayenne or a dash of hot sauce to the marinade. You can also try different veggies like bell peppers or zucchini on the sheet pan. The Mediterranean-inspired flavor works well with several ingredients.
How We Love to Serve It
This meal is perfect for a relaxed family dinner or a small gathering with friends. We love to make a whole pita bar! Each person can fill their pita with roasted chicken, cucumber-tomato salad, and drizzles of tahini sauce. Pair it with a side of sweet potatoes for a complete meal.
A Few Tips For Success
- Make sure to let the chicken marinate; this step is crucial for flavor.
- Keep an eye on the chicken while it roasts to prevent overcooking.
- Prepare the yogurt sauce and veggie salad ahead of time to save time on busy nights.
Saving Some For Later
Store any leftover chicken and veggies in an airtight container in the fridge. They should stay fresh for about three days. You can enjoy them cold, or reheat gently in the microwave or on the stove. Don’t forget to make some extra tahini sauce to drizzle on top when you serve it again!
From My Kitchen to Yours
I hope you enjoy this Chicken Shawarma Sheet-Pan Dinner as much as I do. It brings back fond memories of my family gathering around the table, sharing laughter and good food. Embrace the process of cooking and the joy it brings to your loved ones. Cooking is about love, and I believe that the more heart we put into our meals, the better they taste.
Your Questions, Answered
How long should I marinate the chicken for the Chicken Shawarma Sheet-Pan Dinner?
Let the chicken marinate for at least 30 minutes. This allows the flavors to penetrate the meat, making it more delicious when roasted.
Can I use chicken breast instead of thighs for this Chicken Shawarma Sheet-Pan Dinner?
Yes, you can use boneless, skinless chicken breasts instead. However, chicken thighs tend to be juicier and more forgiving to cook. Just keep an eye on them to ensure they don’t dry out.
What if I can’t find tahini for the Chicken Shawarma Sheet-Pan Dinner?
If tahini is unavailable, you can use peanut butter or almond butter instead. Both will add a nice creamy texture but will change the flavor slightly. You could also leave it out and add a little extra yogurt for creaminess.
Print
Chicken Shawarma Sheet-Pan Dinner
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free, Dairy Optional
Description
This easy and flavorful Chicken Shawarma Sheet-Pan Dinner brings everyone together with minimal cleanup, perfect for busy weeknights.
Ingredients
- Zest and juice of 1 lemon
- 1 Tbsp. tomato paste
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. ground turmeric
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground cinnamon
- 2 Tbsp. full-fat Greek yogurt
- 5 Tbsp. extra-virgin olive oil
- Kosher salt
- 2 lb. boneless, skinless chicken thighs, sliced into 1/2” strips
- 2 garlic cloves, grated or finely chopped
- 2 Tbsp. tahini
- 3 mini cucumbers, finely chopped
- 1 pt. cherry tomatoes, quartered or halved
- 2 small red onions, sliced into 1/4” to 1/2” wedges
- Toasted pita, for serving
Instructions
- Mix the lemon zest and juice, tomato paste, coriander, cumin, paprika, black pepper, turmeric, cayenne, cinnamon, 2 tablespoons of yogurt, 2 tablespoons of oil, and 2 teaspoons of salt in a large bowl.
- Add the sliced chicken and toss to coat all pieces evenly.
- Let the chicken marinate for 30 minutes.
- Whisk together the grated garlic, tahini, lemon juice, 2 tablespoons of oil, and the remaining yogurt in a small bowl. Stir in 2 tablespoons of parsley and refrigerate.
- Toss the chopped cucumbers, tomatoes, and a heavy pinch of salt in another bowl. Add the remaining 1/4 cup of parsley and refrigerate until ready.
- Preheat the oven to 425 degrees Fahrenheit.
- Toss the sliced onions with 1/2 teaspoon of salt and the remaining 1 tablespoon of oil.
- Transfer the onions to a large baking sheet.
- Arrange the marinated chicken around the onions on the baking sheet.
- Roast everything in the oven until the chicken is cooked through and lightly charred, about 25 minutes.
- Top the chicken with the tahini yogurt sauce and cucumber mixture.
- Serve warm with toasted pita.
Notes
Feel free to swap chicken for tofu or roasted vegetables for a vegetarian option. Adjust the spice levels to your taste.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg
Keywords: chicken, shawarma, sheet pan, Mediterranean, easy dinner