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Easy Sheet Pan Chicken Shawarma with Homemade Garlic Yogurt Sauce

Close-up of Sheet Pan Chicken Shawarma strips served with roasted onions and peppers, topped with garlic yogurt sauce.
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Prepare flavorful Chicken Shawarma quickly using a sheet pan method. This recipe includes a simple marinade and a fresh 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 dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 large onion, cut into wedges
  • 1 red bell pepper, cut into 1-inch pieces
  • For the Garlic Yogurt Sauce:
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. In a large bowl, combine the olive oil, lemon juice, cumin, coriander, turmeric, smoked paprika, oregano, salt, pepper, cinnamon, and cayenne pepper. Mix well to create the marinade.
  2. Add the cut chicken pieces to the marinade. Toss until every piece is coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  4. Spread the marinated chicken pieces onto the prepared baking sheet. Arrange the onion wedges and bell pepper pieces around the chicken. Do not overcrowd the pan; use two sheets if necessary.
  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 bakes, prepare the sauce. In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, olive oil, salt, and chopped parsley. Stir until smooth.
  7. Serve the hot sheet pan chicken and vegetables immediately with the garlic yogurt sauce.

Notes

  • Serve this chicken and vegetable mix inside warm pita bread with lettuce and tomato for a complete shawarma wrap.
  • For a low-carb option, serve over a bed of mixed greens instead of bread or rice.
  • You can prepare the yogurt sauce up to one day ahead and store it in the refrigerator.

Nutrition

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