Traditional shawarma takes hours to cook, resulting in tender slices of spiced meat carved fresh from a rotating spit. While that’s no problem for your favorite Middle Eastern restaurant, it’s a little harder to pull off at home. This sheet pan chicken shawarma, however, brings those same bold flavors into your kitchen in less than an hour. Marinating boneless chicken thighs with a mix of Middle Eastern spices and roasting them on a sheet pan gives you charred edges, juicy centers, and loads of flavor. Adding vegetables like onions, peppers, or zucchini to the pan makes it a complete meal with minimal cleanup – perfect for busy weeknights and meal prepping.
Recipe for Sheet Pan Chicken Shawarma
Ingredients:
- 2 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1 tsp salt
- 1 red onion, sliced
- 1 red bell pepper, sliced
- Optional: zucchini or cherry tomatoes
Directions:
1. Marinate the Chicken
In a large bowl, whisk together the olive oil, garlic, lemon juice, and all the spices. Add the chicken thighs and coat well. Let marinate for at least 30 minutes, or overnight in the refrigerator for maximum flavor.
2. Prep the Vegetables
Slice the onions, peppers, and any other vegetables you’re using. Toss them with a little olive oil, salt, and pepper.
3. Arrange on a Sheet Pan
Line your sheet pan with parchment paper or foil for easy cleanup. Spread the chicken and vegetables evenly on the pan. Make sure the chicken isn’t crowded so it roasts instead of steams.
4. Roast to Perfection
Bake at 425°F (220°C) for 25–30 minutes, flipping halfway through, until the chicken is golden and slightly charred at the edges.
5. Serve and Enjoy
Slice the chicken and serve it in warm pita bread, over rice, or on top of a fresh salad. Top with a drizzle of tahini sauce, tzatziki, or a spoonful of hummus.
Tips & Variations
- Swap the Protein: Use chicken breasts, lamb, or even shrimp instead of chicken thighs.
- Add more veggies: Try cauliflower, zucchini, carrots, or eggplant.
- Meal prep: Cook a double batch and use the leftovers for lunch.
Satisfy Your Cravings at The Butcher Shop
Sheet pan chicken shawarma satisfies your cravings for bold, smoky, and savory flavors without a trip to the takeout counter. It’s even better when your ingredients come from The Butcher Shop. All our meats are 100% natural and locally sourced from Southern Oregon farms for a higher quality you can taste. We also carry farm-fresh produce, freshly baked loaves of bread, high-quality pantry essentials, and even 100% natural dog food so you can feel good about what every member of your family eats. Stop by today or call ahead to pre-order your ingredients.