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Chicken Shawarma Plate
Isabella

Sheet Pan Chicken Shawarma Plate

Make juicy, flavorful chicken shawarma at home with simple pantry spices, one pan, and customizable sides. Faster, healthier, and tastier than takeout!
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Prep Time 30 minutes
Cook Time 30 minutes
0 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 700
Ingredients Method Notes

Ingredients
  

  • 8 Chicken thighs boneless, skinless
  • 1 large Onion thinly sliced
  • 1 large lemon Lemon juice
  • 0.33 cup Extra virgin olive oil
  • to taste Salt
  • 0.75 tbsp Ground cumin
  • 0.75 tbsp Turmeric powder
  • 0.75 tbsp Ground coriander
  • 0.75 tbsp Garlic powder
  • 0.75 tbsp Paprika
  • 0.5 tsp Ground cloves
  • 0.5 tsp Cayenne pepper adjust to taste
  • 0.5 cup Plain Greek yogurt for sauce
  • 2 tbsp Tahini for sauce
  • 1 clove Garlic crushed, for sauce
  • 1 tbsp Lemon juice for sauce
  • 1 Cucumber for salad
  • 2 Tomatoes for salad
  • 0.5 Red onion for salad
  • 2 tbsp Fresh mint chopped, for salad
  • 1 tbsp Lemon juice for salad
  • 1 tbsp Olive oil for salad
  • optional Sumac for salad, extra tang

Method
 

  1. Combine spices in a bowl: cumin, turmeric, coriander, garlic powder, paprika, cloves, cayenne.
  2. Pat chicken dry, slice into bite‑sized pieces, season with salt.
  3. Marinate chicken with spice mix, sliced onion, lemon juice, and olive oil. Cover and refrigerate at least 30 min (ideally 3 hrs or overnight).
  4. Preheat oven to 425 °F (220 °C). Let chicken rest at room temp.
  5. Spread chicken and onions on oiled sheet pan. Roast 30 min, then broil 1–2 min for crisp edges.
  6. Or cook in a hot skillet with oil for 6–8 min until golden and cooked through.
  7. Meanwhile, whisk yogurt, tahini, garlic, and lemon juice to make sauce.
  8. Toss cucumber, tomato, red onion, mint, lemon juice, olive oil, and optional sumac for salad.
  9. Warm pita or cook rice if using.
  10. Assemble plate: base of rice or pita, top with chicken, salad, sauce, hummus, pickles or olives.

Notes

Store components separately. Chicken keeps 5 days, sauces 7 days, salad 2 days. Reheat chicken in skillet for crispiness.
Broil briefly for that charred shawarma flavor. Grill lemon slices for garnish.