Chicken Shawarma Sheet Pan Dinner

The Ultimate Sheet Pan Chicken Shawarma – Fast, Easy, and Packed with Flavor!

Craving that warm, spiced, melt-in-your-mouth shawarma but don’t want to fuss with a rotisserie? This Chicken Shawarma Sheet Pan Dinner is your answer! Juicy, marinated chicken bakes alongside caramelized peppers and onions, all on one pan, with minimal effort and maximum payoff.

✔ 10-minute prep – the oven does the rest!
✔ Big, bold shawarma flavors – no fancy equipment needed.
✔ Versatile & customizable – stuff it into pita, serve over rice, or keep it low-carb.

Why order takeout when you can make it better at home? Let’s get cooking!

Chicken Shawarma Sheet Pan Dinner

A Simple, Flavor-Packed One-Pan Meal

Love the bold, warm flavors of chicken shawarma? This easy sheet pan version brings all that Middle Eastern goodness straight to your oven—without the need for a rotisserie.

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Course: Main Course

Cuisine: Middle Eastern

Keyword: Chicken Shawarma Sheet Pan Dinner

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 615kcal

Ingredients

Marinade & Chicken

1 cup plain Greek yogurt
2 tsp cumin
2 tsp cardamom
2 tsp turmeric
2 tsp cinnamon
2 tsp teaspoons salt
3 large boneless, skinless chicken breasts, sliced into 1-inch strips

Vegetables & Baking

2 tbsp extra virgin olive oil, divided
2 large red bell peppers, cut into ½-inch strips
1 purple onion, sliced into ½-inch thin strips
½ cup peppadew peppers

Tahini Sauce

1 cup tahini
4 garlic cloves, minced
⅓ cup extra virgin olive oil
½ cup lemon juice
⅔ cup water
½ tsp salt

For Serving

4–8 pita breads
½ English cucumber, diced
1 Roma tomato, sliced

Instructions

Preheat Oven
Set your oven to 350°F (175°C).
Prepare the Marinade
In a large bowl, combine Greek yogurt, cumin, cardamom, turmeric, cinnamon, and salt.
Add the chicken strips and toss until fully coated. Let it marinate while you prep the vegetables.
Assemble the Sheet Pan
Lightly grease a large, rimmed baking sheet with 1 tablespoon of olive oil.
Spread the marinated chicken, bell peppers, onions, and peppadew peppers evenly on the pan.
Drizzle with the remaining 1 tablespoon of olive oil.
Bake the Chicken & Vegetables
Place the sheet pan on the center rack and bake for 20 minutes, or until the chicken is fully cooked and the vegetables are tender.
For extra caramelization, broil for 3 minutes to add a slight char.
Make the Tahini Sauce
In a medium bowl, whisk together tahini, garlic, olive oil, lemon juice, water, and salt.
The mixture may appear to separate initially—keep whisking until smooth.
Assemble & Serve
Fill pita bread with roasted chicken and vegetables.
Top with a generous drizzle of tahini sauce, diced cucumber, and sliced tomato.
Enjoy!