Sheet Pan Chicken Shawarma
One Pan, Three Meals!
Lost on Weeknight Dinner Ideas? Start with Chicken Shawarma. When we are all so busy running from one errand to the next, taking care of the kids, trying to figure out dinner for the rest of the week, who wants to spend all their time at the grocery store or slaving over a stove? We want to eat, damn it! Just give me foooood.
Juicy, tender, crispy Chicken Shawarma… it’s LIT. And, when you crave it, you crave it. So, instead of scanning food delivery apps or locating a kabob cart somewhere random, make your own! It’s easy, fun and clean up is over before you know it.
Minus the marinade, I made this sheet pan dinner in about 40 min INCLUDING my recipe for a creamy-garlicky-lemony tahini dressing that is so freaking good. DO NOT SKIP THIS! Trust me, it’s so easy to make and so delicious. Bonus? It’s healthy. Double Bonus? It just happens to be Gluten Free naturally!
This recipe is super simple and comes together in no time The prep is easy and the clean up is even better because it’s all in one pan!
Things to know:
The Chicken - You can make this with chicken thighs, chicken breasts… or both! Just remember that thighs and breasts have different cooking times. If you want to do both, use different sheet pans for thighs and one for breasts. If you want one or the other, refer to the cooking times in the recipe below.
The Marinade- it can be made up to 12 hours in advance giving it a chance to tenderize and soak up all the awesome flavor that shawarma has. If you don’t have time for any of that, no worries. Just prep it about an hour before you plan to cook it! Throw it in the fridge and prep your roasting vegetables make your garnishes, and make the garlic sauce. Pop into the oven when you are ready and you're done with prepping dinner for the next 3-5 days. How amazing is that?
The Char - If you want those crispy bits on the edges of the chicken, just broil the last few minutes until your chicken has the amount of char you like.
The Garlic Sauce - taking the time to turn the garlic into a paste is really worth it. I know I don’t like biting into raw chunks of garlic in my sauce but if that’s your thing, go for it. However, making the garlic into a paste really infuses that garlicky flavor into the dressing. It turns boring sauce into a velvety creamy and very flavorful addition. The easiest way to get the garlic into paste form is to drizzle a light sprinkling of salt onto the chopped garlic before you begin pressing it. The salt helps break down the enzymes which turn the garlic into the paste.
The Garnish - oh the garnish…. we LOVE our garnish. No Middle Eastern feast is complete without some kind of pickle, salad or spicy accoutrement. And it’s not there to just make your plate look pretty! Plus, it’s the added bonus of getting in all those rich nutrients found in leafy herbal greens. (my mom swears it’s why the doctor always compliments her lab results) Serve this dish with fresh leafy herbs, cucumbers, and olives. It adds so much to the flavors.
Vegetarians - yes, this can be vegetarian! Make it with jackfruit or pressed tofu! Follow the same instructions and substitute your vegetarian protein in place of the chicken! For cooking time, follow the ‘Chicken Breast’ cooking time.
Ok, let’s get down to business.
Recipe - Sheet Pan Chicken Shawarma
Active Prep Time: 25 min Cook Time: 30 min
Serves 4-6
Marinade:
2 lbs boneless, skinless chicken breast or thigh
1 small onion chopped into thirds
¼ C olive oil
2 lemons juiced
1 cup Greek yogurt
6-7 cloves of garlic, crushed/minced
1 tsp kosher salt
1 tsp Iraqi Chicken Rub
1 tsp turmeric
2 tsp freshly ground black pepper
2 tsp ground cumin
2 tsp paprika
Pinch ground cinnamon
Roasting Vegetables such as:
1C Cherry Tomatoes
Large handful Pearl Onions or 1 large onion cut in quarters
1C Small red/yellow/orange peppers
Method:
Combine oil, lemon juice, garlic, spices and yogurt. Mix well. Add chicken and onion and combine well. Marinate 1-12 hours. If you are lazy just mix the chicken in and let sit in fridge until ready to bake!
Preheat oven to 375F for Chicken Breasts
Preheat oven to 400F for Chicken Thighs
Divide chicken onto a lined sheet pan that is lightly greased or alternatively, use a slipat mat.
Toss clean cherry tomatoes in a bowl with a drizzle of olive oil (about 1 tsp) sprinkle with coarse salt to taste. Spread into a column on sheet pan. Toss onions in a drizzle of oil. Spread onto sheet pan into a column. Toss peppers in bowl with a drizzle of oil, sprinkle with coarse sea salt, add a tsp of oregano. Toss to combine. Add to sheet pan in a column. Veggies and chicken should all be grouped and divided, fitting on one sheet pan.
If using breasts: Roast in oven for 20 min @ 375F or until thermometer reads 165F
If using thighs: Roast in oven for 30 min @ 425F or until thermometer reads 165F
While chicken is cooking, make the garlic sauce!
Garlic Sauce:
4-5 cloves garlic – pasted
1 lemon juiced
2Tbs Tahini
1C Greek yogurt
Pinch of salt/pepper
Water to thin
Crush or mince garlic super fine. Add a sprinkle of salt. With the side of your knife laying flat, smear the garlic with firm pressure against your cutting board. Continue smearing and scraping garlic until garlic appears translucent on board and a paste is formed. *tip: you could add a pinch of salt to break down the garlic quickly.
In a small bowl, combine lemon juice, tahini, and yogurt. Mix well. Add garlic, salt and pepper and stir to combine. To reach desired consistency, add water 1tsp at a time and mix.
When Chicken is cooked, remove from oven and let stand 5 min. Slice chicken into thin strips, season with a pinch of coarse salt if you’d like.
Garnish Options:
Chopped Cucumbers
Tabbouleh
Cilantro
Sriracha
Olives
Feta crumbles
*Scroll to the bottom for the video
MEAL IDEAS
Chicken Shawarma Pita
To make Chicken Shawarma Pita – spread garlic sauce onto grilled organic sprouted whole wheat pita, add chicken, add roasted tomato and onion. Garnish with feta cheese, olives, chopped cucumbers, drizzle with garlic sauce and sriracha. Serve with roasted veggies.
Chicken Shawarma Bowl
To make Shawarma Bowl – Add fresh basmati brown rice to a bowl. Add chicken shawarma, roasted veggies, tabbouleh, avocado, mixed olives, tahini drizzle and sriracha. Serve with a lemon wedge.
To make Shawarma Tacos – Grill organic corn tortillas, add chopped chicken shawarma and chopped roasted peppers. Add sliced avocado, crumbled feta, chopped cilantro. Top with a spicy salsa. Serve with lime wedge.
Chicken Shawarma Tacos
