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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.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 459kcal

Equipment

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!

Nutrition

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