We took classic chicken shawarma and transformed it into the easiest recipe you’ll ever make with this Shawarma Chicken sheet pan dinner! Made with warm spices and baked to juicy perfection, it’s ready in less than 30 minutes for a meal that will knock your socks off. 

a bowl of shawarma chicken over rice with lettuce, cucumbers, tomatoes, chickpeas, and hummus

Shawarma Chicken 

We grew up eating all kinds of Middle Eastern cuisine like chicken kofta, goulash, falafel, and, of course, shawarma. Today, we continue to make these recipes and more for our own families recreating the traditional flavors we love with easy-to-make twists. This brings us to this shawarma chicken recipe! We took our classic chicken shawarma and made it even easier to make using only a sheet pan. The end result is juicy, flavorful chicken that you’ll look forward to eating for days. 

What Is Chicken? 

Shawarma is a popular Middle Eastern street food. The name actually refers to both the dish and the method of cooking. Traditionally, shawarma is made with marinated meat (often lamb, mutton, or chicken) that is stacked vertically on a rotisserie or spit and slow-roasted for days. Then, to serve it is shaved off the pile into thin strips. 

It can be found served stuffed in pita bread or on a plate with sides like seasoned rice or fries and plenty of hummus or tzatziki sauce. We’ll provide both options and a super easy way to make it with this shawarma chicken recipe! 

Shawarma vs. Gyro – What’s the Difference? 

Given that they’re both cooked vertically and served as thin shavings of meat in pita bread or on a plate, it’s not hard to see why shawarma and gyro recipes are often confused. However, the two dishes are not the same. 

The primary differences include their origins and flavor profiles. For example: 

  • Gyros are Greek in origin whereas shawarma is considered to be Middle Eastern
  • Gyros are most commonly seasoned with a blend of thyme, oregano, and rosemary to create an herbaceous flavor. Meanwhile, shawarma uses warmer ingredients such as turmeric, cardamom, cinnamon, cloves, and garlic
a bowl of chickpea salad with tomatoes and cucumbers

What is Shawarma Chicken Made Of? 

For this shawarma chicken, we use a few shortcuts to keep the ingredient list short and budget-friendly. Here’s what you need: 

  • Chicken – We prefer to use sliced chicken breasts to keep this recipe a little leaner, but chicken thighs taste great, too! 
  • Yogurt – Plain, full-fat yogurt works best to create a rich flavor, and keep the chicken moist. 
  • Spices – To make things super simple, we use this pre-made shawarma seasoning. Or, you could easily make your own with a recipe like this DIY shawarma spice blend. Then, add a dash of salt and pepper. 
  • Olive Oil – Olive oil adds a robust flavor and healthy fats while allowing the ingredients to blend and coat the chicken. 
  • Lemon Juice – This helps cut through some of the heaviness of the fats for a refreshing, well-rounded flavor. 
  • Garlic – Used to enhance the spices and create a bolder, warm flavor. 

How to Make Sheetpan Shwarma Chicken 

Recipes don’t get any easier than this shawarma chicken! In less than 30 minutes, you’ll be out of the kitchen and will have the whole family waiting at the dinner table with their forks at the ready. Here’s what to do: 

  1. Prepare. In a large bowl, combine all the ingredients, ensuring the chicken is completely coated. 
  2. Bake. On a foil-lined baking sheet, arrange the chicken in an even layer. Pour any remaining sauce on top. Then, place it in the oven until the chicken reaches an internal temperature of 170° Fahrenheit. 
  3. Serve. Let the chicken rest on the baking sheet for 5 minutes to redistribute the juices. Then, serve warm with all your favorite sides and condiments! 
We earn a commission if you make a purchase, at no additional cost to you.
a bowl of shawarma chicken with yellow rice, cucumbers, tomatoes, chickpeas, lettuce, and hummus

How to Store and Reheat

This shawarma chicken recipe is great to make in advance! Feel free to coat the chicken, and keep it covered in the fridge up to overnight. Then, bake as the recipe states. 

Or, cook the shawarma completely, let it cool, transfer it to an airtight container, and store it in the refrigerator for 1-2 days.

When you’re ready to eat, warm your chicken in a skillet over medium heat, adding just a dash of liquid like water or broth to prevent it from drying out. 

We earn a commission if you make a purchase, at no additional cost to you.
03/13/2024 10:54 pm GMT

Serving Suggestions

There are two classic ways to serve shawarma chicken. The first is in a wrap with pita bread with lots of veggies like lettuce, tomatoes, red onion, and plenty of sauce. The second is on a shawarma platter with rice, salad, pita, and a good dollop of tzatziki, hummus, or both! 

Or, if you want to stray a bit from tradition, it’s also excellent with options like:

More Middle Eastern Chicken Recipes

If you love this shawarma chicken, you won’t want to miss out on more of our favorite Middle Eastern recipes! 

a bowl of shawarma chicken with yellow rice, tomatoes, cucumber, chickpeas, lettuce, and hummus

Easy Shawarma Chicken Sheet Pan Dinner Recipe

5 from 5 votes
Author: Food Dolls
Servings: 6 servings
Prep: 3 minutes
Cook: 25 minutes
Total: 28 minutes
We took classic chicken shawarma and transformed it into the easiest recipe you’ll ever make with this Shawarma Chicken sheet pan dinner!


  • 1 ½ pounds chicken breast sliced*
  • ½ cup plain yogurt full-fat
  • 3 Tablespoons shawarma spice
  • 2 Tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ squeeze lemon
  • 3 garlic cloves minced


  • Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil. Set aside.
  • In a large bowl, combine all the ingredients, making sure the chicken is completely coated.
    1 ½ pounds chicken breast, ½ cup plain yogurt, 3 Tablespoons shawarma spice, 2 Tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ squeeze lemon, 3 garlic cloves
  • Arrange the chicken in a single layer on the prepared baking sheet. Pour any remaining seasoning evenly on top.
  • Bake 25 minutes or until the chicken reaches an internal temperature of 170° Fahrenheit.
  • Rest the chicken 5 minutes, and serve warm.
  • Store in an airtight container in the fridge for up to 2 days.


*Feel free to use chicken thighs in place of breast, if preferred. 


Serving: 1serving | Calories: 203kcal | Carbohydrates: 6g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 527mg | Potassium: 547mg | Fiber: 3g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 146mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

You Might Also Like

Greek Chicken Souvlaki

This Greek chicken souvlaki recipe features plump chicken seasoned with a zesty marinade and grilled to perfection!

Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Made for dinner last night…..we all absolutely loved it! Super easy to make. Flavors are amazing. Thanks Food Dolls

  2. 5 stars
    I made this recipe tonight and it was delicious! I served it with Cucumber Chickpea Feta salad, also found on this website, because someone in the comments did so too. It was perfect accompaniment because my hubby actually doesn’t enjoy tomatoes in his salad. I cooked mine in the air fryer instead of the oven. next time I won’t cook it as long because some of my chicken was a bit too well done and dry. Thanks for sharing this recipe. I will make again.

  3. LOVED IT !! I marinate my chicken in batches and store it in the freezer for lazy days. Amazing addition to salad bowls, sandwiche or complementing leftover rice .

    1. 5 stars
      Mind blown!!! You two are just amazing. I used boneless skinless chicken thighs (more affordable) and served it with long grain white rice, Egyptian Cucumber & Tomato Salad (Salata Baladi) from the Food Dolls recipe collection, hummus and Kalamata olives. No more take away chicken shawarma for this girl!!!

  4. 5 stars
    My first Food Dolls recipe and it was a MASSIVE hit for the entire family! Served with your Persian rice and chickpea cucumber salad and pitas on the side. ALL DIVINE!

    1. Yay! Amazing! We are so glad to hear it was a hit, hopefully you give some more recipes a try 🙂 xo, Alia and Radwa