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Sheet Pan Chicken Shawarma with Garlic Yogurt Sauce

Close-up of seasoned Sheet Pan Chicken Shawarma pieces topped with garlic yogurt sauce and roasted vegetables.
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Make flavorful chicken shawarma quickly using a single sheet pan. This recipe includes a simple marinade and a cooling garlic yogurt sauce for a fast weeknight dinner.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs or breasts, 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 chunks
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • Pinch of salt

Instructions

  1. In a bowl, whisk together olive oil, lemon juice, cumin, coriander, turmeric, smoked paprika, garlic powder, onion powder, cinnamon, cayenne (if using), salt, and pepper to create the marinade.
  2. Add the cut chicken pieces to the marinade, toss to coat completely, and let it sit for at least 20 minutes, or up to 4 hours in the refrigerator.
  3. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
  4. Spread the marinated chicken pieces onto one half of the prepared baking sheet. Arrange the red onion wedges and bell pepper chunks on the other half of the sheet.
  5. Bake for 18 to 22 minutes, tossing the chicken and vegetables halfway through, until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the edges are slightly browned.
  6. While the chicken bakes, prepare the sauce: In a small bowl, combine the Greek yogurt, minced garlic, 1 tablespoon lemon juice, parsley, and a pinch of salt. Mix well.
  7. Remove the sheet pan from the oven. Let the chicken rest for 5 minutes before serving.
  8. Serve the chicken and vegetables immediately with the garlic yogurt sauce. Serve over rice, in pita bread, or with a fresh salad.

Notes

  • For extra charring similar to traditional shawarma, place the baking sheet under the broiler for the last 1 to 2 minutes, watching closely to prevent burning.
  • This recipe works well for meal prepping; store the sauce separately from the chicken and vegetables.
  • If you prefer a thinner sauce, add 1 teaspoon of water or milk to the yogurt mixture.

Nutrition

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