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Gluten-freeDairy-freeMiddle Eastern

Sheet Pan Chicken Shawarma

Oven-baked chicken shawarma with warm spices, lemon and garlic, charred at the edges on one sheet pan. Serve in pita with tzatziki and vegetables.

By Recipes Stack Kitchen

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Sheet pan of spiced chicken shawarma with charred edges and red onion, warm pita and tzatziki beside
AI-generated illustration of the finished dish. How we use AI
80min total

19% of it needs you at the counter

Hands-on
15 min
Cooking
30 min
Resting
35 min
Serves
4
Calories
410
Protein
45 g
Per serving
$2.78

Why this recipe works

Chicken shawarma is Middle Eastern street food: spiced chicken shaved thin and wrapped in warm pita with garlicky sauce, pickles and salad. This version gets the same flavors from a hot oven and one sheet pan, ready for a build-your-own dinner.

  1. Thighs take the high heat and stay juicy, and cutting them after cooking, not before, keeps them from drying out.
  2. A short blast under the broiler at the end chars the edges, which gives the crispy bits you'd get from a rotating shawarma spit.
  3. The olive oil in the marinade blooms the spices as the chicken roasts, so cumin, paprika and turmeric taste toasted rather than dusty.

Ingredients

4 servings

For the chicken

For the marinade

For the chicken

To serve

You will need

  • Large rimmed baking sheet
  • Large mixing bowl
  • Instant-read thermometer

Method

Tap a step number to mark it done.

  1. Marinate

    Whisk the olive oil, lemon juice, garlic and all the spices with the salt and pepper in the large bowl. Add the chicken and turn to coat. Leave for 30 minutes at room temperature, or up to 24 hours in the fridge.

    Step 1, marinate: Whisk the olive oil, lemon juice, garlic and all the spices with the salt and pepper in the large bowl
    AI-generated illustration of this step.

  2. Spread on the pan

    Heat the oven to 425°F with a rack in the upper third. Spread the chicken on the baking sheet in a single layer, not overlapping, and tuck the onion wedges around it.

    Step 2, spread on the pan: Heat the oven to 425°F with a rack in the upper third
    AI-generated illustration of this step.

  3. Roast

    Roast until the chicken is browned at the edges and reaches 165°F in the thickest piece, 25 to 28 minutes.

    Step 3, roast: Roast until the chicken is browned at the edges and reaches 165°F in the thickest piece, 25 to 28 minutes.
    AI-generated illustration of this step.

  4. Char under the broiler

    Switch to broil and broil until the edges are crisp and charred in spots, 2 to 3 minutes. Watch it closely.

    Step 4, char under the broiler: Switch to broil and broil until the edges are crisp and charred in spots, 2 to 3 minutes
    AI-generated illustration of this step.

  5. Rest and slice

    Let the chicken rest for 5 minutes, then slice it thinly across the grain and toss it with the pan juices and onions.

    Step 5, rest and slice: Let the chicken rest for 5 minutes, then slice it thinly across the grain and toss it with the pan juices and onions.
    AI-generated illustration of this step.

  6. Build wraps or bowls

    Pile into warm pita with tzatziki, tomatoes, cucumber and pickles, or serve over rice with a salad.

    Step 6, build wraps or bowls: Pile into warm pita with tzatziki, tomatoes, cucumber and pickles, or serve over rice with a salad.
    AI-generated illustration of this step.

Techniques in this recipe

    • Chicken and turkey165°F / 74°C
    Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone.

    Is it done? Safe temperatures

    The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.

    Read the full guide
  • Pieces packed edge to edge, pale, with steam rising
    Crowded: steams and turns grey
    Pieces spaced apart and browned
    Spaced out: browns and crisps

    Don't crowd the pan

    Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.

    Read the full guide
  • Knife cuts run along the grain lines, leaving long fibers
    Along the grain: long, chewy fibers
    Knife cuts run across the grain lines, making short fibers
    Across the grain: short, tender fibers

    Slice against the grain

    Find the direction of the muscle fibers and cut across them. It turns chewy cuts like flank and sirloin tender, in seconds and for free.

    Read the full guide

Cook's notes

  • Give the chicken space on the pan. Crowded pieces steam and won't brown; use two pans if needed.
  • Warm the pita for 30 seconds in a dry skillet or straight over a gas flame so it's soft and pliable.
  • Leftover shawarma reheats best in a hot skillet, which crisps the edges again.

Nutrition per serving

410 calories

$2.78 estimated cost per serving

Where the calories come from

Nutrition facts per serving
Protein45% of calories45 g
Carbs4% of calories4 g
Fat51% of calories23 g
Fiber1 g
Sodium650 mg

Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.

Questions people ask

What is shawarma seasoning?

A warm blend usually built on cumin, paprika, turmeric, coriander and cinnamon, with garlic and lemon in the marinade. Mixing your own is easy and avoids the salt and fillers in many store blends.

Can I make chicken shawarma with chicken breast?

Yes. Halve thick breasts horizontally so they cook evenly, and roast for 18 to 20 minutes. Breasts dry out faster, so take them out at 165°F.

What sauce goes with chicken shawarma?

Garlicky yogurt sauce like tzatziki, or a lemony tahini sauce. Toum, a Lebanese garlic sauce, is the classic at shawarma stands.

Ratings and reviews

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