Sheet Pan Chicken Shawarma—One Bowl & One Pan
This sheet pan chicken shawarma recipe is one of those magical dinners that delivers maximum flavour with minimum effort. It’s a total weeknight hero—loaded with warm spices, juicy marinated chicken, and roasted sweet potatoes, all on one tray. Toss it in the oven, whip up a quick yogurt sauce, and boom—dinner is done. You can enjoy it in a chicken shawarma wrap, over rice, or straight from the tray. It always tastes great.
As someone who’s cooked my fair share of weeknight meals for a hungry crew, I can tell you this one has it all—ease, flavour, and basically no clean-up. Let’s break it down
Ingredients:
- 5 chicken breasts, sliced into large chunks
- 1 large sweet potato, cut into disks and then cubed
- 1 red onion, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup yogurt
- 1 lemon, juiced
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp cumin
- 1 tsp cinnamon
- 1 tsp oregano
- 1 1/2 tsp salt
Cucumber Yogurt Sauce
- 1 cup Greek yogurt
- 2/3 cup shredded cucumber
- 1 tsp salt
Instructions:
- Preheat oven to 450F
- Marinate the chicken in greek yogurt, garlic, 1/2 the spice mix and lemon juice. Set aside.
- Line a sheet pan with parchment paper and scatter red onion slices on top.
- In a large bowl toss together chicken breasts, the rest of the spices, sweet potatoes, and olive oil.
- Spread the seasoned chicken and sweet potatoes evenly over the onions. Try to keep everything in a single layer for even roasting. Transfer the sheet pan to the oven and bake for 25–30 minutes. For extra color and crispness, switch to the broiler for the final 5 minutes.
- For the yogurt sauce: Drain your cucumber. After shredding, squeeze it out with a paper towel or cheesecloth to avoid a watery sauce. In a bowl, mix together the yogurt, cucumber, garlic, salt, olive oil, and lemon juice. Let chill in the fridge for about 10 minutes before serving.
- Place the sheet pan on the table and let everyone dig in. Serve with warm pita, yogurt sauce, shredded lettuce, sliced tomatoes, pickled turnips, and red onions. If you prefer a rice bowl, just swap the pita for a scoop of rice and build your bowl your way.
Why This Sheet Pan Chicken Shawarma Recipe Works
Shawarma, at its core, is all about that spice-forward marinade and a tender, juicy roast. Traditionally, it’s cooked on a vertical spit, sliced thin, and wrapped in pita with loads of toppings.
Delicious? Absolutely. Do we all have a spit-roasting setup at home? Not exactly.
This sheet pan chicken shawarma is my go-to when I want those same bold flavours but need dinner on the table fast. We’re leaning into the marinade and spice blend to give you that signature shawarma vibe. The chicken roasts alongside sweet potatoes and red onion, which soak up all those juicy flavours. It’s rustic, satisfying, and packed with texture. You can enjoy it as a chicken shawarma wrap or layer it in a bowl with all the fixings.
Tips & Tricks to Nail Your Shawarma Chicken
1. Marinate for max flavour: Even 20 minutes of marinating will do wonders here. The yogurt acts as a tenderizer, breaking down the chicken just enough while locking in all those spices. If you’ve got time to prep it in the morning and leave it in the fridge all day, even better.
2. Don’t skip the cinnamon: It might seem like a curveball, but that little bit of cinnamon gives the dish its classic Middle Eastern warmth. It rounds out the savoury notes and makes the whole thing smell like a dream while it’s roasting.
3. Sweet potato adds balance: I love using cubed sweet potato here instead of white potato or carrots. It adds a subtle sweetness that balances out the savoury spice and roasts up beautifully. Bonus: it holds its shape without going mushy.
4. Spread everything out: This is key. Don’t crowd the sheet pan or you’ll end up steaming the chicken breasts and veg instead of roasting. You want caramelization—those crispy, golden edges are the goal. Give everything some room to breathe and let the oven do its thing.
5. Finish with a broil: The last 5 minutes under the broiler gives you that charred edge that makes shawarma so good. It’s optional, but highly recommended if you like that little extra pop of texture and flavour.
Customize It Your Way
This recipe is super flexible—make it your own based on what you’ve got in the fridge.
- Swap the protein: Boneless chicken thighs work great if you prefer dark meat. Tofu or chickpeas would be a fun vegetarian twist (just skip the chicken marinade).
- Change the veg: No sweet potatoes? Try butternut squash, carrots, or even cauliflower.
- Go spicy: Add chili flakes, onion powder or garlic powder and a spoonful of harissa to the marinade for a kick.
- Low carb: Skip the rice or pita and serve this in lettuce cups or on a big salad.
How to Serve Sheet Pan Chicken Shawarma
I love bringing the whole tray to the table and letting people build their own bowls or chicken shawarma wraps. Some rice, a spoonful of garlicky yogurt sauce, and maybe some pickled onions if I have them. Thinly sliced red onions also work well here.
This also makes killer leftovers. Wrap it up for lunch the next day, or toss it cold over greens for a powerhouse salad.
Clean-Up? What Clean-Up?
One of my favourite things about this chicken shawarma recipe—besides the taste—is that clean-up is a breeze. We’re talking one sheet tray, one bowl, and done. This isn’t one of those recipes that leaves your kitchen looking like a bomb went off. It’s tidy, efficient, and stress-free.
Final Thoughts On This Sheet Pan Chicken Shawarma
If you want a big, tasty meal that is easy for a weeknight but fun for a weekend, try this sheet pan chicken shawarma. All the shawarma flavour, none of the fuss. One pan, zero stress, happy bellies all around.
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