If you’re craving bold, Middle Eastern flavors but want something easy enough for a weeknight, this Sheet Pan Chicken Shawarma is your new best friend. Juicy, spiced chicken, roasted to perfection on one pan, makes for a fuss-free dinner that’s bursting with flavor.
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The magic of this dish is in the marinade—a warm, fragrant blend of spices that infuses the chicken with deep, smoky, and slightly tangy goodness. Plus, everything cooks on a single sheet pan, so cleanup is a breeze. Serve it with fluffy pita, crisp veggies, and a drizzle of garlic yogurt sauce, and trust me—you’ll want to make this again and again!
Why You’ll Love Sheet Pan Chicken Shawarma
One-Pan Wonder: Everything cooks together, making it perfect for busy nights.
Bold, Authentic Flavors: A blend of warming spices creates that classic shawarma taste.
Meal-Prep Friendly: Make a big batch and enjoy it throughout the week.
Healthy & Customizable: Serve it in a wrap, over rice, or with fresh salad.
Minimal Cleanup: Less mess, more flavor—what’s not to love?
Ingredients in Sheet Pan Chicken Shawarma
Chicken Thighs or Breasts: Juicy, flavorful, and perfect for absorbing the spice blend.
Olive Oil: Helps keep the chicken moist while roasting.
Lemon Juice: Adds brightness and tenderizes the meat.
Garlic & Onion: Essential aromatics for deep, rich flavor.
Greek Yogurt: Helps create a creamy marinade that clings to the chicken.
Shawarma Spices: A mix of cumin, coriander, paprika, turmeric, cinnamon, and a pinch of cayenne for heat.
Bell Peppers & Red Onion: Roasted alongside the chicken for extra flavor and texture.
Pita or Rice: Perfect for serving and soaking up all the delicious juices.
Garlic Yogurt Sauce: A simple, creamy drizzle made with yogurt, garlic, and lemon juice.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Marinate the Chicken: In a large bowl, mix the olive oil, lemon juice, yogurt, garlic, and shawarma spices. Add the chicken, tossing to coat. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
Preheat the Oven: Set your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Arrange on the Sheet Pan: Spread the marinated chicken evenly on the pan. Scatter the sliced bell peppers and red onion around the chicken.
Roast to Perfection: Bake for 25-30 minutes, flipping halfway through, until the chicken is golden and cooked through.
Rest & Slice: Let the chicken rest for 5 minutes before slicing into strips.
Serve & Enjoy: Serve in warm pita bread, over rice, or with a side of fresh salad. Drizzle with garlic yogurt sauce and dig in!
How to Serve Sheet Pan Chicken Shawarma
In a Pita Wrap: Load it up with fresh veggies, garlic yogurt sauce, and a sprinkle of fresh herbs.
Over Rice or Quinoa: A hearty, protein-packed meal with a Middle Eastern twist.
With a Side Salad: A fresh cucumber-tomato salad with a lemony dressing is a perfect match.
As a Bowl Meal: Layer the chicken with hummus, tabbouleh, and tzatziki for a deconstructed shawarma bowl.
With Roasted Veggies: Serve alongside roasted sweet potatoes or cauliflower for extra fiber and flavor.
Additional Tips
Let It Marinate: The longer the chicken marinates, the better the flavor—overnight is ideal!
Use Chicken Thighs: They stay juicier than breasts and are more forgiving in the oven.
Don’t Overcrowd the Pan: Give the chicken space to roast properly and develop those delicious crispy edges.
Spice It Up: Add extra cayenne or a dash of chili flakes for more heat.
Make It Dairy-Free: Swap the yogurt in the marinade for extra lemon juice and olive oil.
FAQ Section
Q1: Can I use chicken breasts instead of thighs?
A1: Yes! Just be careful not to overcook them, as breasts can dry out faster.
Q2: Can I make this ahead of time?
A2: Absolutely! Marinate the chicken in advance and simply roast it when ready.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze this dish?
A4: Yes! Freeze the marinated raw chicken, then thaw and bake when needed.
Q5: What’s the best way to reheat it?
A5: Reheat in a hot skillet or oven for the best texture—microwaving can make it a bit dry.
Q6: Can I make this in an air fryer?
A6: Yes! Cook at 375°F (190°C) for about 15 minutes, flipping halfway.
Q7: What other veggies can I roast with it?
A7: Zucchini, cherry tomatoes, or eggplant work great.
Q8: Can I make this vegetarian?
A8: Yes! Use chickpeas or tofu instead of chicken and roast with the same spices.
Q9: What’s the best sauce to serve with this?
A9: Garlic yogurt sauce, tahini dressing, or a drizzle of homemade hummus.
Q10: Can I double the recipe?
A10: Definitely! Just use two sheet pans so everything roasts evenly.
Final Thoughts
This Sheet Pan Chicken Shawarma is proof that you don’t need a vertical rotisserie to get those classic Middle Eastern flavors at home. It’s simple, delicious, and incredibly versatile—perfect for a cozy dinner or meal prep for the week.
Print
Sheet Pan Chicken Shawarma
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Sandwich
- Method: Baking
- Cuisine: Middle Eastern
Description
This Chicken Shawarma Havarti Sandwich is a delicious, flavor-packed meal made with tender shawarma-spiced chicken, melty Havarti and gouda, and crisp toppings, all baked in naan for the ultimate sandwich experience.
Ingredients
For the Chicken:
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1/3 cup full-fat plain Greek yogurt
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1/4 cup extra virgin olive oil
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1 1/2 lbs chicken breasts or thighs, sliced
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6 cloves garlic, chopped
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2 shallots, chopped
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1 tablespoon smoked paprika
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2 teaspoons dried oregano
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1/2 teaspoon turmeric
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Chili flakes, to taste
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Salt, to taste
For the Sandwiches:
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4 pieces naan
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1/2 cup Caesar dressing, mayo, or garlic tahini (see notes)
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6 slices Havarti cheese
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6 slices gouda cheese
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1/2 cup sun-dried tomatoes, sliced
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1/2 cup sliced dill pickles and/or pepperoncini
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1/2 cup pickled red onions (optional)
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2 cups fresh sprouts or microgreens
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Olive oil, for brushing
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Sesame seeds, for garnish
Instructions
Prepare the Chicken:
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In a bowl, combine the yogurt, olive oil, chicken, garlic, shallots, smoked paprika, oregano, turmeric, chili flakes, and salt. Toss well to coat. Let marinate for at least 15 minutes if time allows.
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Preheat the oven to 425°F (220°C). Arrange the chicken on a baking sheet and bake for 20 minutes, or until cooked through.
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Switch the oven to broil and broil for 1–2 minutes until the chicken is slightly charred on the edges.
Assemble the Sandwiches:
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Lay each naan flat on a baking sheet. Spread the dressing or tahini on one side of each naan.
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Layer on the sun-dried tomatoes, pickles, and pepperoncini.
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Add the cheese slices and cooked chicken on top. Repeat for each sandwich. Cover loosely with foil and bake for 15 minutes, or until the cheese is melted.
Finish & Serve:
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Remove from the oven. Add sprouts and pickled onions (if using) over the chicken. Drizzle with extra dressing or tahini.
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Fold the naan in half, gently pressing down. Brush with olive oil and sprinkle with sesame seeds.
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Bake for 5 more minutes until the naan is golden and crispy.
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Remove from the oven, slice, and serve warm with extra dressing. Enjoy!
Nutrition
- Serving Size: 1 sandwich
- Calories: 714
- Sugar: 6g
- Sodium: 1020mg
- Fat: 42g
- Saturated Fat: 16g
- Unsaturated Fat: 22 g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 115mg