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Sheet Pan Chicken Shawarma with Garlic Yogurt Sauce

Four pieces of richly spiced Sheet Pan Chicken Shawarma drizzled with white garlic yogurt sauce on a plate.
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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 dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion, cut into wedges (optional, for roasting)
  • 1 red bell pepper, cut into chunks (optional, for roasting)
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • 1 tablespoon lemon juice
  • Pinch of salt
  • Pita bread, cooked rice, or salad for serving

Instructions

  1. In a large bowl, whisk together the olive oil, 2 tablespoons lemon juice, cumin, coriander, turmeric, paprika, oregano, cinnamon, cayenne (if using), salt, and pepper to create the marinade.
  2. Add the cut chicken pieces to the marinade. Toss well to coat every piece. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  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 onto the prepared baking sheet in a single layer. If using vegetables, toss them lightly with a drizzle of oil and salt, and spread them around the chicken.
  5. Bake for 18 to 22 minutes, flipping the chicken halfway through. The chicken should reach an internal temperature of 165°F (74°C) and have slightly browned or charred edges.
  6. While the chicken bakes, prepare the sauce: In a small bowl, combine the Greek yogurt, minced garlic, dill, 1 tablespoon lemon juice, and a pinch of salt. Stir until smooth.
  7. Remove the chicken and vegetables from the oven. Let the chicken rest for 5 minutes.
  8. Serve the chicken and vegetables immediately over pita bread, rice, or salad, topped generously with the garlic yogurt sauce.

Notes

  • For extra charring similar to vertical rotisserie shawarma, place the baking sheet under the broiler for the last 1 to 2 minutes, watching closely to prevent burning.
  • If you use chicken breasts, reduce the cooking time by 3 to 5 minutes to prevent drying out.
  • This recipe works well for meal prepping; store the sauce separately from the chicken.

Nutrition

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