Mouthwatering Sheet Pan Chicken Shawarma Ready in 30 Minutes

Chicken shawarma has become a beloved Middle Eastern street food that captivates food lovers worldwide.

Home cooks are discovering the simplicity and deliciousness of preparing this flavorful dish right in their own kitchens.

The sheet pan method transforms traditional shawarma cooking techniques into an easy, accessible meal that requires minimal cleanup.

Aromatic spices and tender chicken create a mouthwatering experience that transports diners to the bustling streets of the Levant.

Marinating the chicken allows the ingredients to develop deep, complex flavors that make this dish truly special.

Families and friends can enjoy a restaurant-quality meal with minimal effort and maximum satisfaction.

Why Sheet Pan Chicken Shawarma Is A Favorite

• Quick and Effortless Cooking: Whip up this shawarma recipe with minimal prep, using a single sheet pan and simple ingredients that come together in under an hour.
• Flavor-Packed Meal Prep: Marinate chicken with a blend of aromatic spices like smoked paprika, turmeric, and chili flakes, creating a restaurant-quality dish at home with incredible depth of flavor.
• Versatile Crowd-Pleaser: Perfect for busy weeknights, casual gatherings, or lunch meal prep – this recipe adapts easily to different dietary preferences and can be customized with various toppings and condiments.
• One-Pan Convenience: Streamline your cooking process by using a single baking sheet for roasting chicken and assembling sandwiches, minimizing cleanup and maximizing cooking efficiency.

Sheet Pan Chicken Shawarma Ingredient List

• Chicken: Tender meat that absorbs marinade flavors and provides main protein.
• Yogurt: Helps tenderize chicken and adds creamy marinade texture.

• Smoked Paprika, Oregano, Turmeric, Chili Flakes: Build deep, complex flavor profile for chicken.
• Garlic, Shallots: Provide aromatic base and sharp flavor notes.
• Salt: Enhances overall seasoning.

• Naan: Soft, flexible bread that serves as sandwich wrap.
• Cheese Slices: Adds melting richness and creamy texture.
• Sun-dried Tomatoes: Brings concentrated sweet-tangy flavor.
• Pickles, Pepperoncini: Provide sharp, acidic contrast to rich chicken.

• Olive Oil: Used for brushing and adding golden crisp texture.
• Sesame Seeds: Adds nutty crunch and visual appeal.
• Tahini or Dressing: Provides moisture and additional flavor layer.
• Sprouts, Pickled Onions: Fresh, crunchy garnish for added texture.

Easy Steps For Sheet Pan Chicken Shawarma

Step 1: Prepare Marinade

• Yogurt
• Olive oil
• Chicken
• Garlic
• Shallots
• Smoked paprika
• Oregano
• Turmeric
• Chili flakes
• Salt

Toss ingredients thoroughly to ensure even coating. Let the chicken marinate for at least 15 minutes.

Step 2: Roast Chicken

Preheat oven to 425°F. Spread marinated chicken on a baking sheet and roast for 20 minutes until fully cooked.

Step 3: Char Chicken

Switch oven to broil. Broil chicken for 1-2 minutes to create slightly charred edges.

Step 4: Prepare Naan Base

Arrange naan on a baking sheet. Spread tahini or preferred dressing across each naan.

Step 5: Layer Sandwich Ingredients

• Sun-dried tomatoes
• Pickles
• Pepperoncini
• Cheese slices
• Roasted chicken

Step 6: Melt Cheese

Cover naan loosely with foil. Bake for 15 minutes until cheese melts completely.

Step 7: Add Fresh Toppings

• Sprouts
• Pickled onions

Drizzle additional dressing or tahini.

Step 8: Crisp Naan

Fold naan in half and press gently. Brush with olive oil and sprinkle sesame seeds.

Bake for 5 more minutes until naan turns golden and crispy.

Step 9: Serve

Remove from oven, slice sandwich, and serve warm with extra dressing.

Sheet Pan Chicken Shawarma Cooking Tips

• Marinate for Maximum Flavor: Let the chicken soak in the yogurt and spice mixture for at least 30 minutes (or overnight) to enhance the depth of taste and tenderize the meat.
• Perfect Broiling Technique: Watch the chicken closely during the 1-2 minute broil to achieve a beautiful char without burning the meat.
• Customize for Dietary Needs: Swap naan with gluten-free flatbread or lettuce wraps for a low-carb or gluten-free version of the sandwich.
• Cheese Melting Hack: Use a mix of cheeses like mozzarella and feta for a more complex flavor profile and smoother melting texture.
• Prep-Ahead Trick: Marinate the chicken and chop vegetables in advance to make assembly quick and easy during busy weeknights.

How To Keep Sheet Pan Chicken Shawarma Good

• Refrigerate: Store leftover chicken shawarma in an airtight container within 2 hours of cooking. Properly sealed, the dish will keep fresh for 3-4 days in the refrigerator.
• Freeze: Wrap individual portions tightly in plastic wrap, then place in freezer bags. Frozen shawarma maintains quality for up to 2 months. Label containers with date for easy tracking.
• Reheat Oven: Preheat oven to 350°F. Spread chicken on a baking sheet, cover with foil to prevent drying. Warm for 10-15 minutes until heated through, checking temperature reaches 165°F.
• Microwave Option: Place chicken on microwave-safe plate, cover with damp paper towel. Heat in 30-second intervals, stirring between each to distribute heat evenly. Stop when chicken is steaming hot.

What To Eat With Sheet Pan Chicken Shawarma

• Flavor-Packed Wine Companion: Opt for a crisp, slightly acidic white wine like Sauvignon Blanc or Pinot Grigio, which cuts through the richness of the shawarma chicken and complements the tangy pickled ingredients.
• Refreshing Beverage Boost: Pair with a cold Middle Eastern-style lager or a sparkling mint lemonade to balance the warm spices and provide a cooling contrast to the charred chicken.
• Zesty Side Salad Pairing: Create a quick Mediterranean cucumber and tomato salad with fresh herbs, lemon juice, and olive oil to add brightness and freshness alongside the hearty naan sandwich.
• Cooling Dip Complement: Serve with a creamy tzatziki or herbed yogurt sauce to enhance the dish's flavors and provide a smooth, tangy element that matches the spiced chicken profile.

Fun Mix-Ups For Sheet Pan Chicken Shawarma

• Vegetarian Shawarma: Replace chicken with grilled portobello mushrooms or tofu, marinated in the same spice blend for a plant-based alternative.
• Gluten-Free Option: Swap naan bread with gluten-free wraps or large lettuce leaves to create a low-carb, celiac-friendly version.
• Spicy Lovers' Variation: Increase chili flakes and add harissa paste to the marinade for an extra kick of heat and complexity.
• Mediterranean Lite: Use Greek yogurt-marinated chicken breast, reduce oil content, and serve over cauliflower rice for a lighter, protein-focused meal.

Sheet Pan Chicken Shawarma Questions Answered

• What are the key spices used in this chicken shawarma recipe?

The key spices include smoked paprika, oregano, turmeric, and chili flakes, which create a rich, aromatic flavor profile typical of Middle Eastern cuisine.

• Can I use a different type of protein instead of chicken?

Yes, you can substitute chicken with lamb, beef, or even tofu for a vegetarian version. Just adjust cooking times accordingly to ensure proper doneness.

• Is marinating the chicken necessary?

While marinating for at least 15 minutes enhances flavor, it’s not absolutely crucial. Even a short marination time will help the spices penetrate the meat and add depth to the dish.

• How can I make this recipe spicier or milder?

To increase heat, add more chili flakes or include some cayenne pepper. For a milder version, reduce or omit the chili flakes and choose a mild paprika instead.

Sizzling Sheet Pan Chicken Shawarma Recipe

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4.7 from 27 reviews

• Total Time: 1 hour 15 minutes
• Yield: 4 1x

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Description

Spicy sheet pan chicken shawarma brings Middle Eastern flavors straight to home kitchens with minimal effort and maximum taste. Fragrant spices and tender chicken create a simple weeknight dinner that delivers restaurant-quality results in one easy pan.

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Ingredients

Scale 1x2x3x

Protein:

• 1.5 pounds (680 grams) chicken breasts or thighs, sliced
• 6 slices havarti cheese
• 6 slices gouda cheese

Spices and Seasonings:

• 1 tablespoon smoked paprika
• 2 teaspoons dried oregano
• ½ teaspoon turmeric
• 6 cloves garlic, chopped
• 2 shallots, chopped
• Chili flakes, to taste
• Salt, to taste

Marinade and Additional Ingredients:

• ⅓ cup full-fat plain greek yogurt
• ¼ cup extra virgin olive oil
• 4 pieces naan
• ½ cup caesar dressing, mayo, or garlic tahini
• ½ cup sun-dried tomatoes, sliced
• ½ cup sliced dill pickles and/or pepperoncini
• ½ cup pickled red onions (optional)
• 2 cups fresh sprouts or microgreens
• Olive oil, for brushing
• Sesame seeds, for garnish

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Instructions

1. Whisk yogurt, olive oil, minced garlic, shallots, smoked paprika, oregano, turmeric, chili flakes, and salt in a spacious mixing vessel. Thoroughly coat chicken pieces, ensuring complete coverage. Allow flavors to meld for a minimum of 15 minutes at room temperature.
2. Heat oven to 425°F (220°C). Spread marinated chicken across a rimmed baking sheet in a single, uncrowded layer to promote even roasting.
3. Roast chicken for approximately 20 minutes until internal temperature reaches safe consumption point and exterior develops golden-brown edges.
4. Activate broiler function. Broil chicken for 1-2 minutes, creating slightly charred, caramelized exterior without burning.
5. Position naan bread on clean baking sheet, applying generous layer of tahini or preferred dressing across surface.
6. Strategically distribute sun-dried tomatoes, pickled vegetables, and pepperoncini across naan foundation.
7. Arrange cheese slices and freshly roasted chicken atop prepared base. Loosely tent with aluminum foil.
8. Bake for 15 minutes until cheese melts completely and edges become slightly crisp.
9. Garnish with crisp sprouts and pickled onions, drizzling additional tahini or dressing for enhanced flavor profile.
10. Gently fold naan, applying light pressure to seal ingredients.
11. Brush exterior with olive oil, sprinkling sesame seeds for textural contrast.
12. Return to oven, baking additional 5 minutes until naan achieves golden, crispy finish.
13. Remove from oven, slice diagonally, and serve immediately while warmth and flavors remain vibrant.

Notes

• Tenderize chicken by marinating longer, up to 4 hours in the refrigerator for deeper flavor penetration.
• Swap yogurt with dairy-free alternatives like coconut or almond yogurt for a vegan-friendly version.
• Use boneless, skinless chicken thighs for juicier, more flavorful results compared to chicken breasts.
• Adjust spice levels by reducing or increasing chili flakes to suit

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 4g
• Sodium: 1200mg
• Fat: 42g
• Saturated Fat: 12g
• Unsaturated Fat: 30g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 120mg