Sheet-Pan Chicken Shawarma with Yogurt Sauce

Shawarma takes its name from the turning spit of Levantine street cooking, where spice-rubbed meat slowly caramelizes. This sheet-pan take tosses chicken thighs in cumin, paprika, and turmeric, then finishes with a cool yogurt sauce for easy weeknight flavor.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 42g protein
• 28g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp lemon juice
• 1 large red onion
• 2 bell peppers mixed colors
• 1 cup plain Greek yogurt
• 1 garlic clove minced
• 2 tbsp fresh dill chopped
• 1/2 cup cucumber diced
• 4 pieces or 2 cups warm pita or cooked rice for serving
• 1/4 cup fresh parsley

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
2. 2Pat the chicken thighs dry with paper towels, then place them in a large bowl. Drizzle with most of the olive oil and lemon juice, reserving a little oil for the vegetables.
3. 3Add the cumin, smoked paprika, coriander, garlic powder, turmeric, cayenne, salt, and black pepper to the chicken. Toss thoroughly until every piece is evenly coated and fragrant.
4. 4Slice the red onion into thick wedges and cut the bell peppers into wide strips. Toss the vegetables with the remaining olive oil and salt on one side of the sheet pan.
5. 5Arrange the spiced chicken thighs in a single layer on the other half of the pan, leaving a little space between pieces so they roast instead of steam.
6. 6Roast for 22 to 26 minutes, flipping the chicken once halfway, until the edges are deeply browned and the internal temperature reaches 165°F.
7. 7While the pan roasts, stir together the Greek yogurt, minced garlic, chopped dill, diced cucumber, a squeeze of lemon, and salt until smooth and creamy.
8. 8Remove the sheet pan from the oven and let the chicken rest for 3 minutes, then slice it into strips against the grain.
9. 9Warm the pita or fluff the rice. Build each lunch plate with a base of pita or rice, a generous pile of sliced shawarma chicken, roasted onion and peppers, and a spoonful of yogurt sauce.
10. 10Scatter fresh parsley over the top and pack any extras into meal-prep containers; the flavors deepen after a few hours in the fridge.