Shawarma Chicken Sheet Pan Dinner at the Table

a bowl of shawarma chicken over rice with lettuce, cucumbers, tomatoes, chickpeas, and hummus

We took classic chicken shawarma and transformed it into one of the easiest chicken recipes you’ll ever make with this Shawarma Chicken Sheet Pan Dinner! Made with warm spices and baked to juicy perfection, it’s ready in less than 30 minutes for a meal that we guarantee will knock your socks off.

Shawarma Chicken

We grew up eating all kinds of Middle Eastern cuisine like chicken kofta, goulash, falafel, and, of course, shawarma. Today, we continue to make these recipes and more for our own families recreating the traditional flavors we love with simple-to-make twists. This brings us to this shawarma chicken recipe!

We took our classic chicken shawarma and made it even easier to make using just one sheet pan. The end result is juicy, flavorful chicken that you’ll look forward to eating for days.

What Is Shawarma Chicken?

Shawarma is a popular Middle Eastern street food. The name actually refers to both the dish and the method of cooking. Traditionally, shawarma is made with marinated meat (often lamb, mutton, or chicken) that is stacked vertically on a rotisserie or spit and slow-roasted for days. Then, to serve it’s shaved off the pile into thin strips.

It can be found served stuffed in pita bread or on a plate with sides like seasoned rice or fries and plenty of hummus or tzatziki sauce. We’ll provide both options and a super simple way to make it with this shawarma chicken recipe!

Shawarma vs. Gyro – What’s the Difference?

Given that they’re both cooked vertically and served as thin shavings of meat in pita bread or on a plate, it’s not hard to see why shawarma and gyro recipes are often confused. However, the two dishes are not the same.

The primary differences include their origins and flavor profiles. For example:

Gyros are Greek in origin whereas shawarma is considered to be Middle Eastern.
Gyros are most commonly seasoned with a blend of thyme, oregano, and rosemary to create an herbaceous flavor. Meanwhile, shawarma uses warmer ingredients such as turmeric, cardamom, cinnamon, cloves, and garlic.

cooked shawarma chicken pieces on a baking sheet

a bowl of chickpea salad with tomatoes and cucumbers

What is Shawarma Chicken Made Of?

For this shawarma chicken, we use a few shortcuts to keep the ingredient list short and budget-friendly. Here’s what you need:

Chicken – We prefer to use sliced chicken breasts to keep this recipe a little leaner, but chicken thighs taste great, too!
Yogurt – Plain, full-fat yogurt works finest to create a rich flavor, and keep the chicken tender.
Spices – To make things super simple, we use this pre-made shawarma seasoning. Or, you could easily make your own with a recipe like this DIY shawarma spice blend. Then, add a dash of salt and pepper.
Olive Oil – Olive oil adds a robust flavor and healthy fats while allowing the ingredients to blend and coat the chicken.
Lemon Juice – This helps cut through some of the heaviness of the fats for a refreshing, well-rounded flavor.
Garlic – Used to enhance the spices and create a bolder, warm flavor.

How to Make Sheetpan Shwarma Chicken

Recipes don’t get any easier than this shawarma chicken! In less than 30 minutes, you’ll be out of the kitchen and will have the whole family waiting at the dinner table with their forks at the ready. Here’s what to do:

Prepare. In a large bowl, combine all the ingredients, ensuring the chicken is completely coated.
Bake. On a foil-lined baking sheet, arrange the chicken in an even layer. Pour any remaining sauce on top. Then, place it in the oven until the chicken reaches an internal temperature of 170 degrees Fahrenheit.
Serve. Let the chicken rest on the baking sheet for 5 minutes to redistribute the juices. Then, serve warm with all your go-to sides and condiments!

a bowl of shawarma chicken with yellow rice, cucumbers, tomatoes, chickpeas, lettuce, and hummus

How to Store and Reheat

This shawarma chicken recipe is great to make in advance! Feel free to coat the chicken, and keep it covered in the fridge overnight. Then, bake as the recipe instructs.

Or, cook the shawarma completely, let it cool, transfer it to an airtight container, and store it in the refrigerator for 1-2 days.

When you’re ready to eat, warm your chicken in a skillet over medium heat, adding just a dash of liquid like water or broth to prevent it from drying out.

Serving Suggestions

There are two classic ways to serve shawarma chicken. The first is in a wrap with pita bread with lots of veggies like lettuce, tomatoes, red onion, and plenty of sauce. The second is on a shawarma platter with rice, salad, pita, and a good dollop of tzatziki, hummus, or both!

Or, if you want to stray a bit from tradition, it’s also a reliable pairing for dishes like:

Common Questions about Shawarma Chicken

What vegetables pair well with this dish?

Bell peppers, onions, zucchini, and cherry tomatoes roast beautifully alongside the chicken.

Can I prepare this meal ahead of time?

Absolutely! Prep the chicken and chop the veggies in advance for a speedy assembly later.

Can I make it spicier?

You can totally dial up the heat! Add chili flakes or cayenne pepper to the marinade for an extra kick.

Is this recipe suitable for meal prep?

Definitely! Portion it into containers for simple lunches or dinners throughout the week.

More Middle Eastern Chicken Recipes

If you adore this shawarma chicken as much as we do, you won’t want to miss out on more of our mouthwatering Middle Eastern recipes!

a bowl of shawarma chicken with rice, tomatoes, cucumbers, lettuce, chickpeas, and hummus

the Ayyem kitchenServings: 6 servings

Prep: 3 mins
Cook: 25 mins
Total: 28 mins

We took classic chicken shawarma and transformed it into the easiest recipe you’ll ever make with this Shawarma Chicken sheet pan dinner! Email

Ingredients

1 ½ pounds chicken breast sliced*
½ cup plain yogurt full-fat
3 Tablespoons shawarma spice
2 Tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
½ squeeze lemon
3 garlic cloves minced

Instructions

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil. Set aside.
In a large bowl, combine all the ingredients, making sure the chicken is completely coated.1 ½ pounds chicken breast, ½ cup plain yogurt, 3 Tablespoons shawarma spice, 2 Tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ squeeze lemon, 3 garlic cloves
Arrange the chicken in a single layer on the prepared baking sheet. Pour any remaining seasoning evenly on top.
Bake 25 minutes or until the chicken reaches an internal temperature of 170° Fahrenheit.
Rest the chicken 5 minutes, and serve warm.
Store in an airtight container in the fridge for up to 2 days.