This sheet pan chicken shawarma delivers all the bold, warm spices you love with minimal prep and easy cleanup. Juicy, spice-marinated chicken roasts alongside red onion, filling your kitchen with irresistible Middle Eastern aromas. Serve it over greens with a drizzle of garlicky yogurt sauce for a simple, keto friendly meal.
This chicken shawarma has been on repeat in my house.
Chicken can get boring, especially with picky eaters, so I love that this chicken recipe gives some variety and it is family friendly.
Serving options
- Make a salad with romaine, tomatoes, cucumber, Kalamata olives, feta, and drizzle with a Shawarma white sauce.
- Serve with rice and white sauce.
- Serve with warm pitas and of course, white sauce!
Sheet Pan Chicken Shawarma
Ingredients
- 2 Lemons juiced
- ¼ cup olive oil
- ½ tablespoon minced garlic
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- ½ teaspoon turmeric
- pinch crushed red pepper flake
- 3 pounds boneless skinless chicken thighs
- 1 large red onion peeled, halved and cut into ¼ inch slices
Method
- In a large bowl whisk together the lemon juice, oil, garlic, and spices. Add the chicken and toss to coat with the marinade. Cover with plastic wrap and refrigerate for at least 1 hour and up to 12 hours.
- Preheat the oven to 425F (220C). On a 9x13 sheet pan, remove the chicken with tongs and place on the sheet pan. Toss the red onion into the remaining marinade leftover in the bowl. Arrange the red onion around the chicken on the sheet pan.
- Bake in the oven for 30 minutes. Remove from the oven and let rest for 5 minutes. Chop the chicken into bite sized pieces and serve with roasted red onions over rice, in a pita, or on a salad.
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