Shawarma Chicken Sheet Pan

This Shawarma Chicken Sheet Pan Dinner is a flavorful and easy-to-make meal that brings the savory spices of Middle Eastern shawarma straight to your kitchen. With tender, juicy chicken coated in a rich yogurt and spice marinade, this one-pan dinner is perfect for busy weeknights or meal prep. The best part? It cooks up in just 28 minutes, leaving you with minimal cleanup and maximum flavor.

Why You’ll Love This Recipe

This Shawarma Chicken Sheet Pan Dinner is packed with bold flavors thanks to the shawarma spice mix and creamy yogurt marinade. The chicken turns out perfectly tender and juicy, with just the right amount of seasoning to satisfy your taste buds. It’s not only quick and simple to prepare, but the one-pan cooking method ensures an easy cleanup. Plus, this versatile dish can be enjoyed on its own, paired with vegetables, or wrapped in pita for a delicious shawarma-style meal.

Ingredients

• 1 ½ pounds chicken breast, sliced

• ½ cup plain full-fat yogurt (for creaminess)

• 3 tablespoons shawarma spice mix (or homemade blend)

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• Juice of ½ lemon (freshly squeezed)

• 3 garlic cloves, minced

• Optional: 1 teaspoon ground cumin (for added warmth)

• Optional: 1 tablespoon fresh parsley or cilantro, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:
   Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup, and set it aside.

2. Prepare the Marinade:
   In a large bowl, combine the plain yogurt, shawarma spice mix, olive oil, kosher salt, black pepper, lemon juice, and minced garlic.

   Optional: Add 1 teaspoon of ground cumin to the mix for extra depth and warmth.

3. Marinate the Chicken:
   Add the sliced chicken breast to the bowl and toss until the chicken is completely coated with the marinade. Let it sit for a few minutes while the oven heats up.

4. Arrange the Chicken:
   Arrange the marinated chicken in a single layer on the prepared baking sheet, making sure the pieces are not crowded. Pour any remaining marinade evenly over the chicken for extra flavor.

5. Bake the Chicken:
   Bake the chicken in the preheated oven for 25 minutes or until the internal temperature reaches 170°F (77°C).

   For extra crispiness, broil the chicken for an additional 2-3 minutes at the end, keeping a close eye on it.

6. Rest and Serve:
   Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute.

   Optional: Garnish with freshly chopped parsley or cilantro for added freshness and color.

7. Serve:
   Serve the Shawarma Chicken as is, or pair it with rice, vegetables, or wrap it in pita for a delicious shawarma-style meal.

Servings and Timing

• Servings: 6

• Prep Time: 3 minutes

• Cook Time: 25 minutes

• Total Time: 28 minutes

Variations

• Veggie Add-Ins: Add vegetables like sliced bell peppers, red onion, or zucchini to the sheet pan during the last 15 minutes of cooking for a complete meal.

• Spicy Kick: Add a pinch of cayenne pepper or drizzle with hot sauce before serving for extra heat.

• Make it a Wrap: Serve the chicken in pita bread or flatbreads, topped with tahini sauce or yogurt for a quick shawarma-style meal.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the fridge for up to 2 days.

• Reheating: Reheat the chicken in the oven or microwave until heated through. For extra crispiness, reheat in the oven.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute chicken thighs for chicken breasts. Just make sure to adjust the cooking time as needed, as thighs may take a bit longer to cook.

2. Can I prepare this dish ahead of time?

Yes, you can marinate the chicken for up to 24 hours before cooking for even more flavor. Store it in the refrigerator until ready to bake.

3. Can I use a different spice mix for this recipe?

Absolutely! While shawarma spice mix is traditional, you can use any favorite spice blend, such as Moroccan ras el hanout or a simple blend of cumin, coriander, and paprika.

4. Can I add vegetables to the sheet pan?

Yes, adding vegetables like bell peppers, onions, or zucchini will make this dish even more hearty. Add them during the last 15 minutes of cooking.

5. Can I use low-fat yogurt instead of full-fat yogurt?

Yes, you can use low-fat yogurt, but the marinade might not be as creamy and rich. Full-fat yogurt adds a nice creaminess that complements the spices.

6. How do I know when the chicken is cooked through?

The chicken should reach an internal temperature of 170°F (77°C) when done. You can check this with a meat thermometer to ensure it’s cooked properly.

7. Can I make this recipe without cumin?

Yes, the cumin is optional. If you don’t have it or prefer a different flavor, you can leave it out or replace it with another spice such as paprika or coriander.

8. Can I make this recipe without a sheet pan?

If you don’t have a sheet pan, you can use any oven-safe baking dish or a cast-iron skillet to bake the chicken.

9. How can I serve this Shawarma Chicken?

This chicken can be served with rice, salad, or vegetables, or wrapped in pita or flatbread for a quick shawarma-style sandwich.

10. Can I freeze leftovers?

Yes, you can freeze leftovers in an airtight container for up to 3 months. Just reheat thoroughly before serving.

Conclusion

This Shawarma Chicken Sheet Pan Dinner is the ultimate quick and easy meal with bold flavors and minimal cleanup. The yogurt and shawarma spice marinade make the chicken tender and flavorful, while the one-pan method ensures a stress-free cooking experience. Whether served on its own, with veggies, or wrapped in pita, this dish is sure to become a go-to weeknight dinner.

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