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Sheet Pan Chicken Shawarma with Garlic Yogurt Sauce

A white plate featuring seasoned Sheet Pan Chicken Shawarma pieces mixed with roasted red and yellow peppers and red onion wedges, served with garlic yogurt sauce.
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A simple recipe for making flavorful chicken shawarma on a single sheet pan, served with a homemade garlic yogurt sauce.

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 garlic powder
  • 1 teaspoon onion powder
  • 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 chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped (optional)
  • Salt and pepper to taste

Instructions

  1. In a large bowl, whisk together the olive oil, lemon juice, cumin, coriander, turmeric, smoked paprika, garlic powder, onion powder, cinnamon, cayenne pepper (if using), salt, and black pepper to create the marinade.
  2. Add the cut chicken pieces to the marinade and toss until fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  4. Spread the marinated chicken pieces onto one half of the prepared baking sheet. Arrange the red onion wedges and bell pepper chunks on the other half of the sheet pan.
  5. Bake for 20 to 25 minutes, stirring the chicken and vegetables halfway through, until the chicken is cooked through and slightly browned at the edges.
  6. While the chicken cooks, prepare the sauce. In a small bowl, combine the Greek yogurt, minced garlic, 1 tablespoon of lemon juice, and chopped dill (if using). Stir well. Season the sauce with salt and pepper to your preference.
  7. Remove the sheet pan from the oven.
  8. Serve the hot chicken and roasted vegetables immediately with the garlic yogurt sauce. Serve with warm pita bread, rice, or a simple chopped salad.

Notes

  • For best flavor, use chicken thighs as they stay more moist during baking.
  • If you prefer a tangier sauce, add 1 teaspoon of white vinegar to the yogurt mixture.
  • You can substitute the bell peppers with zucchini or mushrooms if desired.

Nutrition

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