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Sheet pan Chicken Shawarma

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Skip takeout and make juicy sheet pan chicken shawarma at home! Marinated in yogurt, garlic, and warm spices, then roasted with a quick charred finish.

Ingredients

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  • 4 pounds chicken thighs (boneless, skinless)
  • 1/2 cup plain whole milk yogurt (Greek or regular)
  • 3 tablespoons olive oil
  • 4 tablespoons homemade shawarma spice mix
  • 3 garlic cloves, minced
  • 2 teaspoons sea salt
  • Fresh parsley or mint, for garnish
  • Optional toppings: tahini sauce, pickled turnips, cucumbers, tomatoes, warm pita, Shirazi Salad

Instructions

  1. In a large bowl, whisk together the yogurt, olive oil, shawarma spice mix, garlic, and sea salt.
  2. Add the chicken thighs and coat well. Marinate at least 1 hour (overnight for best flavor).
  3. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment or foil.
  4. Arrange the chicken in a single layer on the pan. Roast for 35–40 minutes, until the chicken is cooked through (165°F internal temp).
  5. Switch the oven to broil on high and cook for an additional 2–3 minutes, until the edges are charred and caramelized.
  6. Rest for 5 minutes, then slice into strips.
  7. Serve with warm pita and toppings like tahini sauce, pickles, and fresh Shirazi Salad.

Notes

The nutrition information is calculated for the chicken only. Toppings, sauces, and bread are not included since everyone builds their shawarma sandwich a little differently.

Nutrition

Find it online: https://crave-worthy.com/sheet-pan-chicken-shawarma/