Name: Chicken Shawarma Sheet-Pan Dinner Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: Zest and juice of 1 lemon; 1 tbsp. tomato paste; 1 tsp. ground coriander; 1 tsp. ground cumin; 1 tsp. smoked paprika; 1/2 tsp. freshly ground black pepper; 1/2 tsp. ground turmeric; 1/4 tsp. cayenne pepper; 1/4 tsp. ground cinnamon; 2 tbsp. full-fat Greek yogurt; 2 tbsp. extra-virgin olive oil; 2 tsp. kosher salt; 2 lb. boneless, skinless chicken thighs, sliced into 1/2″ strips; 2 garlic cloves, grated or finely chopped; 2 tbsp. tahini; Juice of 1 lemon (from zest and juice used above); 2 tbsp. extra-virgin olive oil; 1/2 cup full-fat Greek yogurt; 2 tbsp. chopped fresh parsley; 3 mini cucumbers, finely chopped; 1 pint cherry tomatoes, quartered or halved; 2 small red onions, sliced into 1/4″ to 1/2″ wedges; 1/4 cup chopped fresh parsley; Kosher salt, to taste; Toasted pita, for serving

If you’re craving bold, vibrant flavors with minimum fuss, you’re absolutely going to love this Chicken Shawarma Sheet-Pan Dinner Recipe. It’s one of those magic meals where everything cooks together on a single pan, leaving you with juicy, tender, spice-packed chicken, perfectly roasted onions, and a fresh, tangy salad to brighten every bite. I love this recipe because it’s not only ridiculously delicious but also incredibly easy, meaning you can have dinner on the table without a stressful evening in the kitchen. Keep reading, and I’ll walk you through how to nail it every time!

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Why You’ll Love This Recipe

One-Pan Convenience: Everything cooks on one sheet pan, making cleanup a breeze.
Bright, Balanced Flavors: The spice combo plus tangy yogurt sauce creates a perfect harmony.
Juicy Chicken Every Time: Marinating with yogurt keeps the meat tender and flavorful.
Family-Friendly: My kids adore it, and it’s easy to customize for picky eaters.

The image shows a close-up of a white baking tray filled with grilled strips of brown-seasoned meat and charred red onion slices. On top of the meat are scattered bright red halved cherry tomatoes and small green cucumber cubes, all lightly sprinkled with chopped herbs. A creamy white sauce with green herb flecks is generously drizzled over everything. A woman's hand is pulling apart a soft white pita bread filled with meat, tomatoes, cucumber, onion, and sauce. In the background, more white pita breads and a white marbled surface are visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient in this Chicken Shawarma Sheet-Pan Dinner Recipe plays a crucial role in building layers of flavor. From the fragrant spices to the creamy tangy yogurt, these components work together beautifully. A quick tip: grab fresh parsley and good-quality olive oil—they make a noticeable difference!

Lemon zest and juice: Adds freshness and brightness, balancing spices with a citrusy punch.
Tomato paste: Gives depth and a subtle umami note to the marinade.
Ground coriander, cumin, smoked paprika, turmeric, cayenne, cinnamon: This spice combo is what makes the shawarma magic happen—don’t skip or substitute!
Greek yogurt: Tenderizes the chicken and adds creamy tang to the sauce.
Extra-virgin olive oil: Brings richness and aids roasting without drying out the chicken.
Boneless, skinless chicken thighs: I use thighs because they stay juicy and flavorful even after roasting.
Garlic: Fresh garlic intensifies the sauce’s savoriness.
Tahini: Adds a nutty, creamy element to the yogurt sauce that keeps it interesting.
Fresh parsley: For brightness and color, added in both the sauce and salad.
Mini cucumbers and cherry tomatoes: Fresh, crisp salad components that contrast the warm chicken beautifully.
Red onions: Roasted alongside the chicken to bring natural sweetness and a bit of char.
Toasted pita: The perfect vehicle for scooping up every last bit.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Chicken Shawarma Sheet-Pan Dinner Recipe is flexible—you can easily tweak it based on what you have or dietary needs. Feel free to experiment to fit your tastes or seasonality.

Protein Swap: I’ve tried this with boneless chicken breasts, but thighs give better flavor and juiciness—just watch cooking time.
Vegetarian Version: Roasted cauliflower and chickpeas with the same marinade works amazingly for a meat-free night.
Spice Level: If you want it milder, cut back on the cayenne; for heat lovers, I’ve added a pinch more chili powder with fantastic results.
Additional Veggies: Adding bell peppers or zucchini doesn’t hurt and gives extra color and nutrition.

How to Make Chicken Shawarma Sheet-Pan Dinner Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by mixing lemon zest, tomato paste, and all the spices with 2 tablespoons of Greek yogurt, 2 tablespoons olive oil, and a couple teaspoons of kosher salt in a large bowl. Toss in the sliced chicken thighs, making sure each piece is well coated. Letting it marinate for at least 30 minutes (or even a few hours if you have time) makes all the difference—I’ve found the flavors really soak in and the chicken becomes tender and juicy.

Step 2: Prepare the Tahini Yogurt Sauce and Salad

While your chicken marinates, mix up the sauce by whisking garlic, tahini, lemon juice, remaining yogurt, olive oil, and chopped parsley. I like to use a food processor occasionally to get it extra fluffy, but a good whisk works just fine. For the salad, toss chopped cucumbers, cherry tomatoes, parsley, and a generous pinch of salt. Keeping these components in the fridge until serving helps keep everything fresh and vibrant.

Step 3: Roast the Chicken and Onions on the Sheet Pan

Preheat your oven to 425°F and arrange a rack in the lower third. Toss sliced red onions with olive oil and salt and spread them out on a large baking sheet. Arrange the marinated chicken strips around the onion wedges in a single layer to ensure even cooking. Roast for about 25 minutes until the chicken reaches 165°F internally and you start seeing those delicious charred bits that really amp up flavor. Be sure not to crowd the pan—this is key for getting those lovely roasted edges.

Step 4: Assemble and Serve with Pita

Once the chicken and onions are roasted, pile them high on a serving platter and drizzle generously with your tahini yogurt sauce. Top with the fresh cucumber and tomato salad, and serve alongside toasted pita bread for scooping. The contrast of warm, spiced chicken and cool, tangy sauce with crisp vegetables is unbeatable—a flavor party in every bite!

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Pro Tips for Making Chicken Shawarma Sheet-Pan Dinner Recipe

Even Sizing: Slice chicken thighs uniformly (around 1/2 inch) to ensure even cooking and avoid dry edges.
Patience with Marinating: I’ve noticed even 30 minutes helps, but overnight in the fridge really elevates tenderness and flavor.
Don’t Skip the Char: That bit of charring on chicken and onions brings so much smoky flavor—make sure to spread out the pan and use high heat.
Serve Fresh: Add the yogurt sauce and salad just before serving to keep everything vibrant and avoid sogginess.

How to Serve Chicken Shawarma Sheet-Pan Dinner Recipe

A large metal baking tray is filled with cooked pieces of golden-orange spiced meat mixed with charred purple onion wedges, creating a mix of warm rich colors and textures. A woman’s hand is holding a wooden spatula lifting some meat and onions from the tray. To the right, there is a bowl of creamy white sauce with specks, a white bowl of mixed salad containing green cucumber and halved red cherry tomatoes, and a stack of light brown pita bread, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle extra chopped parsley on top for a fresh pop of green, and sometimes a little extra drizzle of lemon juice or olive oil right before serving. A few rings of pickled red onions or a dusting of sumac can add a beautiful tang and color contrast if you want to get fancy.

Side Dishes

My favorite sides with this Chicken Shawarma Sheet-Pan Dinner Recipe are simple: warm, fluffy pita bread (to scoop everything up), a classic fattoush salad, or even some roasted chickpeas for extra crunch. You could also serve it with lightly dressed couscous or fluffy rice for a more filling meal.

Creative Ways to Present

For dinner parties, I like to serve the chicken and onions on a large platter garnished with parsley, surrounded by small bowls of the yogurt sauce, fresh salad, pickles, and warm pita. Setting everything “family style” encourages sharing and feels festive without extra prep.

Make Ahead and Storage

Storing Leftovers

Any leftovers from the Chicken Shawarma Sheet-Pan Dinner Recipe can be stored in an airtight container in the refrigerator for up to 3 days. I separate the sauce and salad from the chicken to keep textures fresh—combining them right before reheating or serving again.

Freezing

I’ve frozen marinated chicken strips before roasting with good results, making it a handy meal prep tip. Just thaw fully in the fridge overnight before roasting. Cooked leftovers freeze okay, but the yogurt sauce and salad don’t hold up well, so add those fresh after reheating.

Reheating

To keep the chicken juicy, I reheat leftovers in a hot oven at 350°F for about 10-12 minutes so the edges crisp back up a bit without drying out. Microwave works in a pinch but results are less ideal. Always add back the yogurt sauce and salad just before serving.

FAQs

Can I use chicken breasts instead of thighs for this recipe?

Yes, you can substitute chicken breasts, but be aware they tend to cook faster and can dry out more easily. Slice them thinly and keep a close eye on the cooking time to avoid overcooking. Thighs simply stay juicier and provide a richer flavor with less fuss.
How long should I marinate the chicken for best flavor?

While 30 minutes is enough to infuse good flavor, marinating the chicken overnight or up to 24 hours in the fridge really elevates tenderness and depth of flavor. Just make sure to cover the bowl well.
Can I prepare parts of this recipe ahead of time?

Absolutely! The chicken can be marinated a day ahead, and the tahini yogurt sauce and salad can be prepped a few hours before serving. Just keep the sauce and salad refrigerated until ready to use and assemble everything fresh.
What if I don’t have tahini for the sauce?

If you’re out of tahini, you can either omit it or substitute with a mild nut butter like cashew or almond, but the flavor will be different. The tahini gives an earthiness and creaminess that complements the spices uniquely.
Is this recipe spicy?

It has a gentle but noticeable warmth from the cayenne and smoked paprika, which most people find perfectly balanced. You can always adjust the cayenne to your taste—reduce it for mild or add a little more if you like a kick.

Final Thoughts

This Chicken Shawarma Sheet-Pan Dinner Recipe has become a go-to in my home because it delivers big flavor with minimal stress. I love that it’s a no-fuss meal that feels a little special every time. Whether you’re cooking for family, friends, or just dinner for one, it’s sure to impress and satisfy. Give it a try—you’ll be glad you did, and I bet it’ll find a favorite spot in your weekly rotation like it did in mine!