Marinate chicken thighs in a punchy blend of garlic and spices, then roast them until they’re tender for this easy dinner. The whole family will love our sheet pan chicken shawarma!
As a mom, I’m constantly looking for ways to make my life easier. Finding a balance between work schedules, life events, and the day-to-day tasks is often overwhelming. That’s why sheet pan dinners are a win for me — they’re simple, use only a few dishes (the less cleanup, the better!), and are always guaranteed to be delicious. If this sounds appealing, let me introduce you to….
Sheet pan chicken shawarma! When I created this recipe, I almost wanted to keep it as my little secret. It was unbelievably tasty and SO much easier to make than traditional shawarma recipes. The same chicken dinner can get repetitive over time (yes, even my beloved 5-minute grilled chicken thighs), so I like to change things up and throw something new at my family once in a while. Variety is the spice of life!
What Is Chicken Shawarma?
Chicken shawarma is a popular Middle Eastern street food made by roasting chicken on a vertical rotisserie spit (or a long metal rod). To serve, the meat is sliced directly off the spit and stuffed into a pita pocket or served with various sides. Dark meat is most commonly used for optimal flavor and tenderness, and the chicken is marinated with warm, earthy spices.
Sheet Pan Chicken Shawarma Video
How To Make Sheet Pan Chicken Shawarma
Aside from the marinating, this baked chicken shawarma is ready in only 30 minutes. Grab a large bowl, a sheet pan, and a handful of ingredients — now you’re ready to get cooking!
- Cut and marinate the chicken thighs: Slice the boneless skinless chicken thighs into thin strips. Place them into a large bowl, along with the lemon juice, garlic, spices, and olive oil. Cover the bowl and marinate the chicken for at least one hour.
- Bake the chicken: Preheat the oven to 425°F and line a baking sheet with parchment paper. Arrange the chicken in a single layer and bake for 20-25 minutes, or until the meat is cooked through.
Hot tip: To save one extra dish, season the chicken right on the sheet pan! I use this trick when I’m in too much of a hurry to wait for marinating.
Tips From the Kitchen
I wanted to make this recipe simply perfect — and that involved plenty of testing and tweaking. Here are pointers I’ve picked up along the way to help you make the best chicken shawarma out there!
- Customize the marinade. This is where all the flavor comes from, so adjust the seasonings to your taste and get creative! Add thinly sliced onions, coriander, cardamom, cinnamon, or red pepper flakes to the marinade for a personalized taste.
- Marinate the chicken for at least an hour. For the most flavorful chicken, allow the seasonings to soak in for an hour (or up to overnight). I’ll let you in on a little secret — I skip marinating when I’m pinched for time, but the flavor definitely isn’t as strong.
- Avoid overcooking the chicken. Everyone wants juicy, tender chicken, right? Use a digital thermometer to ensure the thickest part of the meat reaches 165°F, then pull it out of the oven and enjoy!
Ways To Serve
When we’re eating out as a family, Cava Grill is one of our favorite spots. If you’ve never heard of it, Cava is like a dream Mediterranean version of Chipotle where you build a bowl with all your favorite toppings. I like to serve this sheet pan chicken shawarma in a similar style — I arrange a buffet of sides in the kitchen, then I set my boys free to build their ultimate bowl.
As a base, my go-to is pita bread or a wrap. When I’m in the mood for something else, I enjoy the chicken with rice or fries. Now, let’s talk toppings. I love loading up on vegetables like lettuce, tomatoes, pickled red onions, and cucumbers (or pickles). If I have roasted veggies on hand, those are also amazing. And of course, sauce is a must — try tahini sauce, garlic sauce, tzatziki sauce, or hummus. Garnish with fresh parsley, and that’s a wrap!
Storage & Reheating
This sheet pan meal is the perfect solution to meal prepping. Whenever I make chicken shawarma, I look forward to lunch for days to come because I know it’ll be protein-packed and delicious.
- Storage: Store leftover chicken shawarma for up to three days in an airtight container in the refrigerator.
- Reheating: For the quickest method, reheat the leftover chicken in a skillet over medium heat. For the most consistent results, wrap the chicken in foil and reheat it in the oven at 350°F for 15-20 minutes.
More One Dish Dinners
- One Pan Sausage and Vegetable Bake — Spicy sausage, shrimp, and a medley of veggies
- Sheet Pan Chicken Thighs with Veggies — Use bone-in thighs and your favorite veggies!
- One Pan Beef and Broccoli — Tender beef and broccoli with the most amazing sauce
- Sheet Pan Quesadillas — The best way to serve quesadillas to a crowd
- One Pot Stuffed Pepper Soup — Hearty and comforting
Recipe
Ingredients
- 2 lbs chicken thighs boneless, skinless
- 2 tbsp lemon juice freshly squeezed
- 6 garlic cloves minced
- 1/2 tbsp cumin
- 1/2 tbsp smoked paprika
- 1 tsp turmeric
- 2 tsp salt adjust to preference
- 1 tsp ground black pepper
- 2 tbsp olive oil
Instructions
- Cut the chicken thighs into 1/4-1/2 inch strips. Place the strips in a bowl.
- Add the lemon juice, garlic, spices, and olive oil to the chicken. Toss to evenly coat, then cover the bowl and marinate the chicken for at least one hour and up to overnight.
- When you're ready to bake, preheat the oven to 425°F. Line a large baking sheet with parchment paper. Arrange the chicken in a single layer and bake for about 20-25 minutes, or until the chicken is cooked through.
- Serve warm with your favorite sides and enjoy!
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