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Chicken Shawarma Sheet Pan

Sheet Pan Chicken Shawarma Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 1½ lb boneless, skinless chicken thighs
  • 1 large red onion, cut into ½-inch wedges
  • 2 tbsp olive oil, plus more for the pan
  • 2 tbsp fresh lemon juice, plus wedges for serving
  • 3 garlic cloves, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp ground turmeric
  • ½ tsp ground cinnamon
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp sumac
  • ¼ cup tahini, well stirred
  • 3 tbsp warm water
  • 4 large pita breads
  • Fresh parsley or mint, chopped (optional)
  • Sliced tomatoes and pickled chillies (optional)

Method
 

  1. Preheat oven to 400°F (200°C). Mix olive oil, lemon juice, garlic, and all spices (cumin through black pepper) into a paste. Separately, whisk tahini with warm water and a pinch of salt until smooth; set aside.
  2. Toss chicken thighs with the spice paste until fully coated. Add onion wedges, a drizzle of oil, and a pinch of salt, and toss together.
  3. Spread chicken and onions on a lightly oiled baking sheet in a single layer. Roast 15 minutes, flipping halfway, until chicken reaches 165°F (74°C) and edges are charred. Transfer onions to a bowl and toss with sumac and a squeeze of lemon.
  4. Warm pita over a flame or in the oven. Slice chicken and build wraps with tahini sauce, sumac onions, and any garnishes you like.

Notes

For an even deeper spice flavour, marinate the chicken in the paste overnight in the fridge, then bring it to room temperature for 30 minutes before roasting. Leftover shawarma works beautifully in salads, grain bowls, or tucked into a warm flatbread the next day.