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Sheet Pan Chicken Shawarma with Garlic Yogurt Sauce

Close-up of Sheet Pan Chicken Shawarma with roasted peppers and onions, drizzled generously with garlic yogurt sauce.
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A simple recipe for flavorful chicken shawarma cooked on a single sheet pan, served with a fresh garlic yogurt sauce.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, 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 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 red onion, cut into wedges
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Pita bread, for serving
  • Optional toppings: chopped parsley, sliced tomatoes, cucumber

Instructions

  1. In a large bowl, combine the olive oil, 2 tablespoons lemon juice, cumin, coriander, turmeric, paprika, oregano, cinnamon, cayenne (if using), salt, and pepper. Mix well to create the marinade.
  2. Add the cut chicken pieces to the marinade. Toss until every piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  4. Spread the marinated chicken, red onion wedges, red bell pepper, and yellow bell pepper onto the prepared sheet pan in a single layer. Do not overcrowd the pan; use two pans if necessary.
  5. Bake for 20 to 25 minutes, tossing the chicken and vegetables halfway through, until the chicken is cooked through and lightly browned.
  6. While the chicken bakes, prepare the sauce. In a small bowl, combine the Greek yogurt, minced garlic, chopped dill, 1 tablespoon lemon juice, salt, and pepper. Stir until smooth.
  7. Remove the sheet pan from the oven.
  8. Serve the hot chicken and vegetables immediately with warm pita bread and a generous drizzle of the garlic yogurt sauce. Add optional toppings as desired.

Notes

  • For a more intense flavor, you can add 1 teaspoon of ground ginger to the marinade.
  • If you prefer a tangier sauce, substitute half of the Greek yogurt with tahini paste.
  • To mimic the texture of traditional shawarma, you can briefly place the cooked chicken under the broiler for 1-2 minutes at the end, watching closely to prevent burning.

Nutrition

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