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.
Ingredients
Scale
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
Instructions
- 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.
- Heat oven to 425°F (220°C). Spread marinated chicken across a rimmed baking sheet in a single, uncrowded layer to promote even roasting.
- Roast chicken for approximately 20 minutes until internal temperature reaches safe consumption point and exterior develops golden-brown edges.
- Activate broiler function. Broil chicken for 1-2 minutes, creating slightly charred, caramelized exterior without burning.
- Position naan bread on clean baking sheet, applying generous layer of tahini or preferred dressing across surface.
- Strategically distribute sun-dried tomatoes, pickled vegetables, and pepperoncini across naan foundation.
- Arrange cheese slices and freshly roasted chicken atop prepared base. Loosely tent with aluminum foil.
- Bake for 15 minutes until cheese melts completely and edges become slightly crisp.
- Garnish with crisp sprouts and pickled onions, drizzling additional tahini or dressing for enhanced flavor profile.
- Gently fold naan, applying light pressure to seal ingredients.
- Brush exterior with olive oil, sprinkling sesame seeds for textural contrast.
- Return to oven, baking additional 5 minutes until naan achieves golden, crispy finish.
- 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