Sheet Pan Chicken Shawarma with Garlic Sauce

Sheet Pan Chicken Shawarma with Garlic Sauce – a quick and easy homemade version of your favorite street food. 

Sheet Pan Chicken Shawarma Recipe with Garlic Sauce

Tender juicy chicken thighs in a flavor packed marinade. The thighs are roasted with red onions on a sheet pan and served with a homemade garlic sauce. Serve the chicken shawarma and garlic sauce in a warm pita flatbread loaded with crispy lettuce, sliced onions, fresh tomatoes, and crunchy cucumbers. We serve with seasoned French Fries on the side and they are amazing dipped in the garlic sauce! This chicken shawarma also makes great bowls served over rice or amazing salads.

Sheet Pan Chicken Shawarma Ingredients and Shawarma Marinade

• Chicken Thighs – Boneless Skinless Chicken Thighs – Chicken Tenderloins or Thinly Sliced Chicken Breasts would be a good substitute if you prefer white meat.
• Extra-Virgin Olive Oil
• Lemon Juice – freshly squeezed lemon juice from about two large lemons.
• Garlic – minced fresh garlic. Garlic powder can be substituted.
• Kosher Salt and Pepper
• Spices – Ground Cumin, Smoked Paprika, Turmeric, Crushed Red Pepper, Dash of Cinnamon
• Red Onion – white or yellow onions can be substituted.

Garlic Sauce Ingredients

This easy garlic yogurt sauce is a traditional topping for shawarma and is super easy to make.

• Mayonnaise – good quality mayo.
• Greek Yogurt – Plain greek yogurt, whole or reduced fat will make the sauce a little richer. Fat-free greek yogurt will make the sauce a bit more tart.
• Lemon Juice – two tablespoons of fresh lemon juice.
• Garlic – one clove grated on a microplane or minced into paste.
• Kosher Salt and Freshly Ground Black Pepper

Toppings for Chicken Shawarma

Serve Chicken Shawarma in a warm pita bread topped with:

• Garlic Sauce
• Romaine Lettuce
• Chopped Tomatoes
• Diced Cucumbers
• Thinly Sliced Red Onion
• Fresh Parsley
• Feta Cheese Crumbles
• Lemon Slices

How to Make Sheet Pan Chicken Shawarma

1. Start by preparing the marinade. Place chicken thighs in marinade for at least one hour or up to overnight. Don’t marinate chicken beyond 24 hours as the acid from the lemon juice will start to breakdown the chicken. Chicken can be stored in a covered large bowl or in a gallon sized plastic baggie and must be refrigerated. If storing in a plastic baggie, set in bowl or a dish to protect from leaks.
2. Prepare garlic sauce and refrigerate until ready to use.
3. When ready to cook chicken, place on a large baking sheet and add onion wedges. Spoon leftover marinade over onion wedges so the wedges stay intact during roasting.
4. Roast at 425 degrees on second rack from the top of the oven to encourage browning. Using a dark colored sheet pan will also encourage browning and will cook the chicken quicker.
5.  Cook for 30-40 minutes depending on how large the chicken thighs are. Use an instant read thermometer to ensure chicken has reached 170 degrees.
6. Let chicken thighs rest after cooking, On a cutting board, slice chicken against the grain. Once sliced, transfer back to sheet pan and stir together with onions to soak up the seasoning and juices.
7. Serve in a warm pita bread with above toppings.

More Sheet Pan Dinner Recipes

• Sheet Pan Shrimp Fajitas
• Loaded Sheet Pan Nachos
• Sheet Pan Pork Tenderloin Dinner
• Sheet Pan Hasselback Kielbasa Sausage

How to Make Chicken Shawarma Wraps

Warm pita flatbread according to package directions. Add chicken shawarma sliced into thin strips. Top with garlic sauce, lettuce, cucumbers, tomatoes, red onion, and crumbled feta.

5 from 5 votes

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Sheet Pan Chicken Shawarma

Prep Time

15 mins

Cook Time

30 mins

Marinade

1 hr

 

Sheet Pan Chicken Shawarma with Garlic Sauce - a quick and easy homemade version of your favorite street food. 

Course: Dinner

Cuisine: American, Greek

Keyword: Chicken Shawarma, Shawarma

Servings: 6

Calories: 560 kcal

Author: Melissa

Ingredients

Sheet Pan Chicken Shawarma

• 2 pounds boneless skinless chicken thighs
• 1/2 cup olive oil
• 1/4 cup lemon juice fresh
• 4 cloves garlic minced
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 1 teaspoon turmeric
• 1/4 teaspoon crushed red pepper flake
• cinnamon dash
• 1 red onion cut into quarters
• parsley fresh
• Pita Flat Bread
• Chopped Tomatoes
• Diced Mini Cucumber
• Romaine Lettuce
• Feta Cheese
• Red Onion Slices

Garlic Sauce

• 3/4 cup mayonnaise
• 1/2 cup greek yogurt
• 1 clove garlic finely minced or grated using microplane
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 2 tablespoons lemon juice fresh

Instructions

Chicken Shawarma

1. In a medium sized bowl, or a plastic baggie, combine lemon juice, olive oil, garlic, kosher salt, pepper, cumin, smoked paprika, turmeric, red pepper flake, dash of cinnamon. Add chicken thighs and let marinate in the refrigerator for at least one hour or overnight if you are making ahead.

2. Preheat oven to 425°, add chicken thighs to a 18x13 sheet pan. Arrange onions on sheet pan and spoon remaining marinade over onions. Roast for 30-45 minutes depending on size of chicken thighs. Chicken thighs should be cooked to an internal temperature of 170°. Sprinkle with fresh parsley. Let chicken rest for 5 minutes, then slice against the grain. After slicing, return chicken to sheet pan and stir to soak up remaining seasonings and juices.

Garlic Sauce

1. While chicken is marinating, prepare sauce. In a small bowl, whisk together mayonnaise, greek yogurt, garlic, salt, pepper, and lemon juice. Refrigerate until ready to use.

Nutrition Facts

Sheet Pan Chicken Shawarma

Amount Per Serving (6 g)

Calories 560 Calories from Fat 414

% Daily Value*

Fat 46g71%

Saturated Fat 7g44%

Trans Fat 0.1g

Polyunsaturated Fat 16g

Monounsaturated Fat 20g

Cholesterol 156mg52%

Sodium 1097mg48%

Potassium 491mg14%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 2g2%

Protein 32g64%

Vitamin A 395IU8%

Vitamin C 8mg10%

Calcium 54mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Adapted from the NYT Oven-Roasted Chicken Shawarma Recipe

How to Store Chicken Shawarma Leftovers

Let chicken cool and store refrigerated in an air tight container for up to three days. Garlic sauce and toppings should all be stored in smaller individual containers.