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Sheet Pan Chicken Shawarma

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 450
This Sheet Pan Chicken Shawarma recipe is an easy and flavorful way to enjoy a classic Middle Eastern dish. Tender chicken thighs are marinated in a vibrant blend of spices and then baked on a sheet pan with red onions for a simple and delicious meal.

Ingredients

Ingredients

  • 3 lb boneless, skinless chicken thighs
  • 1/2 cup plain Greek yogurt
  • 2 tbsp tomato paste
  • 1/2 lemon lemon (zest + juice)
  • 1 tbsp minced garlic
  • 1 tbsp dried oregano
  • 1 tbsp paprika
  • 2 tsp cumin
  • 1/4 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 large red onion (sliced)
  • olive oil spray

Instructions 

  • Preheat oven to 425°F.
  • Dice chicken thighs and mix with yogurt, tomato paste, lemon zest + juice, garlic, oregano, paprika, cumin, cinnamon, salt, and black pepper.
  • Marinate for at least 20 minutes or up to 12 hours.
  • Line a baking sheet with parchment paper. Spread chicken into an even layer. Top with sliced red onion and lightly spray with olive oil.
  • Bake for 35–40 minutes, then broil for 3–5 minutes until the chicken edges are slightly charred.
  • Serve over rice, in pita bread, or on top of a salad.

Notes

For extra flavor, marinate the chicken overnight.
Calories: 450kcal
Cost: $20
Course: Main Course
Cuisine: Middle Eastern
Keyword: Chicken