Print

Sheet Pan Chicken Shawarma with Garlic Yogurt Sauce

Close-up of Sheet Pan Chicken Shawarma pieces served over roasted peppers and onions, drizzled with garlic yogurt sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for flavorful chicken shawarma cooked on a single sheet pan, served with a fresh garlic yogurt sauce.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large red onion, cut into wedges
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice
  • Pinch of salt
  • Pita bread, for serving
  • Chopped parsley, for garnish

Instructions

  1. In a large bowl, combine the olive oil, 2 tablespoons lemon juice, cumin, coriander, turmeric, paprika, garlic powder, onion powder, cinnamon, cayenne (if using), salt, and pepper. Mix well to create the marinade.
  2. Add the cut chicken pieces to the marinade. Toss until every piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easy cleanup.
  4. Spread the marinated chicken pieces onto one half of the prepared baking sheet. Arrange the red onion wedges and bell pepper pieces on the other half of the sheet pan.
  5. Bake for 20 to 25 minutes, stirring the chicken and vegetables halfway through, until the chicken is cooked through and lightly browned.
  6. While the chicken bakes, prepare the sauce. In a small bowl, combine the Greek yogurt, minced garlic, chopped dill, 1 tablespoon lemon juice, and a pinch of salt. Stir until smooth.
  7. Remove the sheet pan from the oven.
  8. Serve the chicken and vegetables immediately over warm pita bread. Drizzle generously with the garlic yogurt sauce and garnish with fresh parsley.

Notes

  • For a more authentic texture, you can briefly broil the chicken for the last 1-2 minutes, watching carefully to prevent burning.
  • Serve with rice pilaf or a simple cucumber and tomato salad for a complete meal.
  • If you do not have chicken thighs, you can substitute boneless, skinless chicken breasts, but reduce the cooking time slightly to prevent drying.

Nutrition

Find it online: https://cookerykings.com/sheet-pan-chicken-shawarma-garlic-yogurt-sauce/