Sheet Pan Chicken Shawarma with Creamy Garlic Sauce
This Easy Sheet Pan Chicken Shawarma is a simple one-pan dinner featuring juicy chicken thighs marinated in Greek yogurt, garlic, lemon juice, and warm Middle Eastern spices. Roasted alongside onions and tomatoes, the chicken develops delicious caramelized edges while staying tender and flavorful. Finished with a creamy garlic yogurt sauce, this recipe is perfect for serving in warm pita bread, over rice, or with a fresh salad for a satisfying family meal.
Equipment
- Large sheet pan (18 × 13 inches)
- Large mixing bowl
- small mixing bowl
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Whisk
- Tongs
- Spoon or spatula
- Meat thermometer
Ingredients
For the Chicken Shawarma
- 2 pounds boneless skinless chicken thighs
- 1 cup plain Greek yogurt
- 3 tablespoons olive oil
- 5 garlic cloves minced
- 2 tablespoons fresh lemon juice
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 large yellow onions thinly sliced
- 1 pint cherry tomatoes halved
- 2 tablespoons chopped fresh parsley
For the Creamy Garlic Sauce
- 1 cup plain Greek yogurt
- 2 garlic cloves finely minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and black pepper.
- Add the chicken thighs and coat them evenly with the marinade.
- Cover and refrigerate for at least 30 minutes or overnight for the best flavor.
- Preheat the oven to 425°F (220°C).
- Lightly grease a large sheet pan or line it with parchment paper.
- Spread the sliced onions evenly across the sheet pan.
- Scatter the halved cherry tomatoes over the onions.
- Arrange the marinated chicken on top of the vegetables in a single layer.
- Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Switch the oven to broil and cook for 2 to 4 minutes until the chicken develops lightly charred edges.
- While the chicken cooks, stir together the Greek yogurt, garlic, lemon juice, parsley, dill, salt, and black pepper in a small bowl.
- Let the chicken rest for 5 minutes after removing it from the oven.
- Slice the chicken into strips if desired. Drizzle the creamy garlic sauce over the chicken.
- Sprinkle with fresh parsley and serve immediately with pita bread, rice, roasted vegetables, or a fresh salad.
Notes
Nutritional Information (Per Serving)
- Calories: 445
- Protein: 36g
- Carbohydrates: 10g
- Fat: 29g
- Saturated Fat: 7g
- Cholesterol: 155mg
- Sodium: 720mg
- Potassium: 760mg
- Fiber: 2g
- Sugar: 5g
- Vitamin A: 15% DV
- Vitamin C: 22% DV
- Calcium: 12% DV
- Iron: 15% DV
