Why I Love This Recipe

I love a dinner that feels like takeout but is just as easy to make at home, and this one does exactly that. The chicken gets so flavorful from the shawarma-inspired marinade, the onions caramelize as everything roasts together, and cleanup is as easy as washing one pan. It’s one of those recipes that’s perfect for building your own bowls, wraps, or salads depending on what you’re in the mood for.

Enjoying The Leftovers

This is one of my favorite meal prep recipes because the chicken stays juicy for days. Use the leftovers in wraps, grain bowls, salads, or stuffed into pita with fresh veggies and a big scoop of tzatziki or hummus for an easy lunch.

Storing

Store the chicken and onions in an airtight container in the refrigerator for up to 4 days. Keep any fresh toppings and sauces separate until you’re ready to serve so everything stays fresh and crisp.

Reheating

Warm the chicken and onions in the microwave or in a skillet over medium heat until heated through. If you’re using the oven, reheat at 350°F for about 10 minutes. Serve with fresh toppings and sauces after reheating for the best flavor and texture.

A close up picture of a bowl of chicken shawarma with cucumber, tomato, hummus, and tzatziki on a bed of rice with feta cheese on top.
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Sheet Pan Chicken Shawarma

Juicy marinated chicken thighs, caramelized onions, and warm shawarma spices come together in this easy Sheet Pan Chicken Shawarma for a flavorful one-pan dinner. It's perfect for serving in pita, over rice, or in fresh salad bowls with cucumbers, tomatoes, feta, and creamy sauces like tzatziki or hummus.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
US M
Servings 6

Ingredients

For the chicken
  • 2 lbs boneless chicken thighs
  • Juice of 2 lemons
  • 3 tbsp shawarma seasoning of choice
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 red onion, cut into chunks
Optional add-in's and pairings
  • Mixed greens
  • Feta cheese
  • Tzatziki sauce
  • White garlic sauce
  • Hummus
  • Cucumbers, chopped
  • Tomatoes, sliced
  • Rice of choice
  • Pita bread
US – M

Instructions

  • In a small bowl, add the lemon juice, shawarma seasoning, garlic, and olive oil. Mix well.
  • Place the chicken thighs in a large bowl or zip-lock bag.
  • Pour the marinade over the chicken and mix until well incorporated. Refrigerate and let marinate for at least 30 minutes, or up to 24 hours.
  • Once you're ready to cook, preheat the oven to 400℉.
  • Place the chicken on a foil-lined sheet pan and add the chopped red onions.
  • Cook for about 15-20 minutes or until the internal temperature reaches 165 degrees. I like to broil mine at the end to give it some extra color!
  • Once the chicken is cooked, slice it into bite-sized pieces and pair it with your favorite toppings. I love using it in a salad bowl, but it also makes a delicious pita wrap!

Equipment

large baking sheet
cutting board
measuring cups

Nutrition Per Serving

Calories: 459kcal | Carbohydrates: 7g | Protein: 27g | Fat: 36g | Fiber: 2g