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–+ servings
Chicken Shawarma Sheet-Pan Dinner

Irresistible Chicken Shawarma Sheet-Pan Dinner Made Easy

Enjoy a delicious Chicken Shawarma Sheet-Pan Dinner bursting with warm spices and Mediterranean flavors, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 medium Lemon (zest and juice) Lime can be used instead.
  • 2 tablespoons Tomato paste Ensure thorough blending with other marinade ingredients.
  • 1 teaspoon Ground coriander No known substitutes suggested.
  • 1 teaspoon Ground cumin No known substitutes suggested.
  • 1 teaspoon Smoked paprika Regular paprika can be used but will lack smokiness.
  • 1 teaspoon Freshly ground black pepper Use to taste, with freshly ground preferred.
  • 1 teaspoon Ground turmeric No known substitutes suggested.
  • 1/4 teaspoon Cayenne pepper Adjust to preference for spiciness.
  • 1 teaspoon Ground cinnamon Critical not to omit as it enhances authenticity.
  • 1 cup Greek yogurt Any plain yogurt can be substituted.
  • 2 tablespoons Extra-virgin olive oil No known substitutes suggested.
  • 1 teaspoon Kosher salt Adjust to taste, with sea salt as an alternative.
  • 1 pound Boneless, skinless chicken thighs Chicken breasts can be used but may dry out.
  • 4 cloves Garlic cloves Freshly grated or chopped is recommended.
For the Salad
  • 1/4 cup Chopped fresh parsley Cilantro can be used for a different flavor profile.
  • 2 mini Cucumbers Pickles can be used for tanginess if preferred.
  • 1 cup Cherry tomatoes Other small tomatoes are suitable.
  • 1 medium Red onion Other onions can be used, though flavors may vary.
For Serving
  • 4 pieces Toasted pita Naan or flatbread could be used instead.
  • 1/4 cup Tahini No known substitutes suggested.

Equipment

  • Sheet pan
  • Mixing bowl
  • meat thermometer

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, combine Greek yogurt, tomato paste, lemon juice, and spices. Mix well to create a marinade. Add chicken thighs and coat evenly. Cover and let marinate for at least 30 minutes.
  3. Slice red onions into wedges and halve the tomatoes and cucumbers. Arrange chopped vegetables on a sheet pan.
  4. Remove chicken from the fridge, place on the sheet pan with red onions, drizzle olive oil over both.
  5. Roast in the oven for 25-30 minutes until chicken is golden brown and reaches an internal temperature of 165°F (74°C).
  6. Mix diced cucumbers and halved tomatoes in a bowl, add parsley and season with salt and pepper. Drizzle with tahini.
  7. Serve roasted chicken and onions with toasted pita. Top with cucumber-tomato salad and extra tahini.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Marinate chicken for up to 3 hours or overnight for deeper flavors.

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