Name: Sheet-Pan Chicken Shawarma
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 chicken shawarma pita servings
Cuisine: Middle Eastern
Ingredients: 2 pounds boneless, skinless chicken thighs; 1 red onion, cut into wedges; 2 tablespoons olive oil; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon smoked paprika; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 lemon; 1 cup plain Greek yogurt; 1 garlic clove, finely grated; 4 pita breads, warmed; 1 English cucumber, thinly sliced; 1/4 cup chopped flat-leaf parsley

Sheet-Pan Chicken Shawarma

No vertical rotisserie required; the sheet pan has agreed to fill in. High heat gives the chicken browned edges while onions soften into a useful, slightly charred mess.

Prep: 20 minutes

Cook: 25 minutes

Serves: 4

Difficulty: Easy

Major allergens listed: Milk, Wheat

Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.

Ingredients

Servings

2 pounds boneless, skinless chicken thighs

1 red onion, cut into wedges

2 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked paprika

1/2 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 lemon

1 cup plain Greek yogurt

1 garlic clove, finely grated

4 pita breads, warmed

1 English cucumber, thinly sliced

1/4 cup chopped flat-leaf parsley

Equipment

Rimmed sheet pan

Parchment paper or aluminum foil

Large mixing bowl

Small bowl

Microplane or fine grater

Instant-read thermometer

Cutting board

Chef's knife

Instructions

Temperature

Heat the oven. Position a rack in the upper third of the oven and heat to 425°F for 10 to 15 minutes. Line a rimmed sheet pan with parchment paper or foil for easier cleanup.
Season the chicken. In a large bowl, combine the chicken thighs, olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, black pepper, and 1 teaspoon lemon zest. Toss until the chicken is thoroughly coated, about 5 to 8 minutes.
Roast until browned. Spread the onion wedges across the prepared sheet pan and arrange the chicken in a single layer over and around them. Roast until the onions are browned at the edges and the thickest part of the chicken reaches 165°F, 22 to 28 minutes. Do not rely on color alone; chicken enjoys looking done before it is done.
Make the yogurt sauce. While the chicken roasts, stir the yogurt, garlic, and 1 tablespoon lemon juice in a small bowl for 3 to 5 minutes. Add a pinch of salt if needed.
Rest and slice. Transfer the chicken to a clean cutting board and rest for 5 minutes. Slice it into strips. Toss the cucumber and parsley with the remaining lemon juice.
Build the pitas. Over 3 to 5 minutes, fill each warm pita with sliced chicken, roasted onions, cucumber-parsley salad, and yogurt sauce. Serve immediately.

Food safety

Use a clean thermometer in the thickest part of a thigh and cook chicken to 165°F. Move cooked chicken to a clean board; do not place it back on the raw-chicken plate.

Make-ahead

The spice-coated chicken can be refrigerated in a covered container for up to 12 hours before roasting. Keep the yogurt sauce separate until serving.

Add vegetables

Add 1 sliced bell pepper or 2 cups cauliflower florets to the pan with the onion. Leave space around the chicken so everything roasts instead of steaming.

Serve as bowls

Skip the pita and serve the chicken, onions, cucumber salad, and yogurt sauce over cooked rice or couscous.

Sheet-Pan Chicken Shawarma

Instructions

Food safety

Make-ahead

Add vegetables

Serve as bowls

Ratings & reviews

Rate this recipe

Instructions

Food safety

Make-ahead

Add vegetables

Serve as bowls

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Ratings & reviews

Rate this recipe