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A blue platter topped with chicken shawarma, pitas, vegetables, and spreads
Print Recipe

Sheet Pan Chicken Shawarma

Chicken is marinated in a spiced greek yogurt and backed to juicy perfection. Serve it in warm pita bread with lettuce, tomatoes, pickles, and garlic sauce.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Middle Eastern
Keyword: Bone In Chicken, Dinner, Pita, Shawarma, Sheet Pan
Servings: 6 servings

Equipment

  • 1 Sheetpan

Ingredients

For the chicken:

  • 2 lbs boneless, skinless chicken breast, diced into 1 inch pieces
  • 5.3 oz container greek yogurt
  • 2 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 4 cloves garlic, minced, grated, or pressed
  • 2 tsp salt
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1/2 tsp cardamom

To Serve:

  • Pita bread
  • Shredded lettuce
  • Sliced tomatoes
  • Lots of pickles
  • Garlic sauce (I used the brand Toom)
  • Hummus
  • Variety of olives

Instructions

  • Preheat oven to 375 degrees.
  • Combine all ingredients for the chicken marinade in a large bowl and stir to combine. Add chicken and toss to coat.
  • Transfer to a sheet pan sprayed with cooking oil. Bake for about 20 minutes, or until chicken is cooked through. Feel feel to broil for the last few minutes, to get a char on the meat.
  • Meanwhile, prepare ingredients for serving. Arrange everything on a platter for everyone to serve themselves. Top pitas with garlic sauce and/or hummus, lettuce, sliced tomatoes, pickles and the chicken shawarma.