Sheet Pan Shawarma
This Sheet Pan Shawarma is a quick, flavor-packed dinner made with tender chicken tossed in a warm blend of spices, yogurt, and lemon, then roasted with red onions and tomatoes. Serve it in pitas or bowls with fresh toppings like tzatziki, hummus, and feta for an easy under 30-minute meal.
Ingredients
- 3 tbsp olive oil
- 3 tbsp plain Greek Yogurt
- 1 tbsp lemon juice
- 2 tsp kosher salt
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp allspice
- 1 tsp garlic powder
- ¼ tsp coarse ground pepper
- ¼ tsp turmeric
- ⅛ tsp ground cinnamon
- 1 ½ pounds chicken breasts cut into ½ inch strips
- 1 large red onion sliced
- 1 pint cherry tomatoes
For serving (optional)
- Pita or flat bread
- Chopped cucumber
- Shredded lettuce
- Tzatziki sauce
- Hummus
- Feta crumbles
- Chopped parsley cilantro, or dill
- Lemon slices
Instructions
- Preheat your oven to 400° F and line a baking sheet with foil and spray lightly with cooking spray.
- In a large bowl whisk together the olive oil, yogurt, lemon juice, salt, cumin, paprika, allspice, garlic powder, pepper, turmeric, and cinnamon. Add the chicken and combine.
- Pour the chicken onto the baking sheet and spread out evenly. Sprinkle the red onions and tomatoes around evenly.
- Bake for 13-17 minutes or until the chicken is cooked through to 165° F.
- Remove from the oven and dollop with tzatziki sauce, humus, feta, desired herbs and toppings. Alternatively, you can assemble into pitas with desired toppings and garnishes.
Notes
- If you use normal table or sea salt, use half the amount.
- Store leftovers in an airtight container for up to 3 days.
- You can use chicken thighs instead of chicken breasts, if desired.
- Because the chicken is cut into small strips, it doesn’t take long to bake. If you overbake your chicken it will be dry and chewy.
- You can let the chicken marinade in the yogurt mixture up to overnight for an even stronger flavor.
Did You Make This Recipe?Let me know how it was!