Dinner

Chicken Shawarma Sheet-Pan Dinner Recipe

Name: Chicken Shawarma Sheet-Pan Dinner Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 lemon, juiced and zested; 1 tbsp. tomato paste; 1 tsp. ground coriander; 1 tsp. ground cumin; 1 tsp. smoked paprika; 1/2 tsp. freshly ground black pepper; 1/2 tsp. ground turmeric; 1/4 tsp. cayenne pepper; 1/4 tsp. ground cinnamon; 2 tbsp. full-fat Greek yogurt; 5 tbsp. extra-virgin olive oil, divided; Kosher salt; 2 lb. boneless, skinless chicken thighs, sliced into 1/2″ strips; 1/2 cup full-fat Greek yogurt; 2 garlic cloves, grated or finely chopped; 2 tbsp. tahini; 2 tbsp. lemon juice (from the juiced lemon above); 2 tbsp. extra-virgin olive oil; 2 tbsp. chopped fresh parsley; 3 mini cucumbers, finely chopped; 1 pt. cherry tomatoes, quartered or halved; 1/4 cup chopped fresh parsley; Kosher salt, to taste; 2 small red onions, sliced into 1/4″ to 1/2″ wedges; 1/2 tsp. kosher salt; 1 tbsp. extra-virgin olive oil; Toasted pita bread

ByElena Hart June 26, 2026June 26, 2026

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Introduction

Chicken Shawarma Sheet-Pan Dinner is an easy and flavorful dish perfect for a weeknight meal. This recipe combines tender, spiced chicken thighs roasted alongside sweet onions and fresh vegetables, all served with a creamy tahini yogurt sauce. It’s a delightful way to enjoy Middle Eastern flavors with minimal effort.

On a white plate over a white marbled texture, there is a pita bread piece on the right side with a light brown, slightly charred surface and soft texture. To the left of the pita, there is a generous layer of grilled chicken strips with a golden-brown color and slightly crispy edges. Above the chicken, there are roasted red onion wedges with a deep purple and brown hue, showing caramelized, slightly charred spots. Scattered on top are chunks of fresh cucumber with a light green color and halved cherry tomatoes with a bright red and juicy texture. White creamy sauce is drizzled unevenly over the chicken and vegetables. Black pepper and herbs lightly sprinkle the whole dish, adding texture and small dark spots. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lemon, juiced and zested
1 tbsp. tomato paste

1 tsp. ground coriander
1 tsp. ground cumin

1 tsp. smoked paprika
1/2 tsp. freshly ground black pepper

1/2 tsp. ground turmeric
1/4 tsp. cayenne pepper
1/4 tsp. ground cinnamon

2 tbsp. plus 1/2 cup full-fat Greek yogurt, divided
5 tbsp. extra-virgin olive oil, divided
Kosher salt

2 lb. boneless, skinless chicken thighs, sliced into 1/2″ strips
2 garlic cloves, grated or finely chopped
2 tbsp. tahini

2 tbsp. plus 1/4 cup chopped fresh parsley, divided
3 mini cucumbers, finely chopped
1 pt. cherry tomatoes, quartered or halved

2 small red onions, sliced into 1/4″ to 1/2″ wedges
Toasted pita, for serving

Instructions

Step 1: In a large bowl, combine lemon zest, tomato paste, ground coriander, cumin, smoked paprika, black pepper, turmeric, cayenne, cinnamon, 2 tablespoons yogurt, 2 tablespoons olive oil, and 2 teaspoons kosher salt. Add the chicken strips and toss well to coat. Let the chicken marinate for 30 minutes.

Step 2: Meanwhile, whisk together grated garlic, tahini, lemon juice, 2 tablespoons olive oil, and the remaining 1/2 cup yogurt in a small bowl. For extra fluffiness, you can use a food processor. Stir in 2 tablespoons chopped parsley and refrigerate the sauce until ready to serve.
Step 3: In a separate bowl, toss the chopped cucumbers, cherry tomatoes, a heavy pinch of salt, and the remaining 1/4 cup parsley. Refrigerate this vegetable mixture until serving time.
Step 4: Place a rack in the lower third of your oven and preheat to 425°F (220°C). In a small bowl, toss the red onion wedges with 1/2 teaspoon kosher salt and 1 tablespoon olive oil until well coated. Spread the onions on a large baking sheet, then arrange the marinated chicken strips around the onions in a single layer.

Step 5: Roast in the preheated oven until the chicken is cooked through with slightly charred bits, and an instant-read thermometer reads 165°F (74°C), about 25 minutes.
Step 6: Remove the sheet pan from the oven. Top the chicken and onions with the tahini yogurt sauce and cucumber-tomato mixture. Serve immediately with toasted pita on the side.

Tips & Variations

For extra brightness, squeeze fresh lemon juice over the finished dish before serving.

Swap chicken thighs for boneless, skinless chicken breasts if you prefer leaner meat, but watch cooking times.
Add a pinch of ground allspice or cardamom to the spice mix for a slightly different flavor profile.
Use pita chips or warm flatbread as an alternative to toasted pita for dipping.

Storage

Store any leftover chicken shawarma and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the tahini yogurt sauce separate and add fresh before serving. Reheat the chicken and onions gently in the oven or microwave until warmed through, then top with the sauce and fresh vegetables.

How to Serve

A close-up of a white marbled surface with a metal baking tray full of grilled chicken pieces that are golden brown with some charred edges. On top of the chicken layer, there are bright red halved cherry tomatoes and small diced green cucumber pieces scattered around. White creamy sauce with green herbs is drizzled over the top, adding a soft texture. In the center, a woman's hand is holding a piece of torn flatbread filled with the grilled chicken, cherry tomatoes, cucumber, and sauce, showing the layers inside. In the background, there are more pieces of white flatbread stacked near the tray, and a white bowl with a creamy dip with green herb bits sits slightly blurred. The overall scene is bright and vibrant. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can marinate the chicken up to 24 hours in advance to deepen the flavors. Prepare the sauce and vegetable mix a few hours ahead and keep refrigerated. Roast just before serving for the best texture.

Can I use bone-in chicken thighs for this recipe?

You can, but bone-in thighs will require a longer cooking time and may not roast as evenly on a sheet pan. Boneless, skinless thighs are recommended for quicker, consistent cooking.

Elena Hart