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Sheet Pan Chicken Shawarma with Garlic Yogurt Sauce

A white bowl filled with Sheet Pan Chicken Shawarma pieces, roasted peppers, and red onions, drizzled generously with garlic yogurt sauce.
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Make flavorful chicken shawarma quickly using a single sheet pan. This recipe includes a simple marinade and a cooling garlic yogurt sauce for a fast weeknight meal.

Ingredients

Scale
  • 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 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
  • For the Garlic Yogurt Sauce: 1 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • Pinch of salt

Instructions

  1. In a large bowl, whisk together the olive oil, lemon juice, cumin, coriander, turmeric, smoked paprika, garlic powder, onion powder, oregano, cinnamon, cayenne (if using), salt, and pepper to create the marinade.
  2. Add the cut chicken pieces to the marinade. Toss well to coat every piece. 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 baking sheet with parchment paper for easier cleanup.
  4. Spread the marinated chicken pieces onto one half of the prepared baking sheet. Arrange the red onion wedges and bell pepper pieces on the other half of the sheet.
  5. Bake for 18 to 22 minutes, tossing the chicken and vegetables halfway through cooking. The chicken should reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and have slightly browned or charred edges.
  6. While the chicken bakes, prepare the sauce. In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, parsley, and a pinch of salt. Stir until smooth.
  7. Remove the sheet pan from the oven.
  8. Serve the chicken and vegetables immediately with warm pita bread, over rice, or in a salad, topped generously with the garlic yogurt sauce.

Notes

  • For extra charring, place the baking sheet under the broiler for the last 1 to 2 minutes of cooking, watching carefully to prevent burning.
  • If using chicken breasts, reduce the baking time slightly to prevent drying.
  • You can substitute the vegetables with zucchini or cherry tomatoes.

Nutrition

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