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Chicken Shawarma Sheet Pan Dinner

This recipe is everything you love about Chicken Shawarma all on one sheet pan and ready for your oven in just a few simple steps!


sheet pan chicken shawarma dinner with red onions and red bell peppers next to pita and parsley

This sponsored post is written by TMP on behalf of Spectrum Organics. The opinions and text are all ours. Thank you for supporting the brands we love.

Better-Than-Takeout Chicken Shawarma Sheet Pan Dinner

You know what we’ve been loving lately? Easy dinners. More specifically, easy dinners that everybody loves. If you don’t already know, there’s nothing as simple as a good sheet pan dinner and this Chicken Shawarma Sheet Pan dinner is no exception. It comes together in just a few easy steps and is rich in warm, exotic flavors that will have you coming back for more.

marinated chicken shawarma in a bowl
Sheet pan chicken shawarma with red bell peppers and red onion on a baking sheet

What is Chicken Shawarma?

If you’ve never had traditional shawarma stop reading this right now, run to the nearest restaurant with the word “Gyro” in the name, and try it for yourself. Shawarma, in short, is an amazingly flavorful meat preparation that originated in the Middle East. The meat is stacked in a cone-like shape on a continuously rotating vertical rotisserie. It’s a pretty magical, drool-worthy sight. Thin slices of the meat are then shaved off and laid onto a warm pillowy pita and topped with all the good stuff.

While this Chicken Shawarma Sheet Pan Dinner doesn’t come on a magical rotating rotisserie cone, it comes close to giving us all the feels and a huge amount of that amazing Mediterranean flavor that we crave.

hand pouring extra virgin olive oil being poured out of a bottle into a measuring cup
tahini sauce in a small bowl with a spoon

How do you Make Shawarma Seasoning?

For this Chicken Shawarma Sheet Pan Dinner we used warm spices that taste amazing when cozied up in a pita along with fresh tomato, cucumber, and special tahini sauce that is easy to make using Spectrum® Organic Spanish Unrefined Extra Virgin Olive Oil.

What we love about this amazing oil is that it is 100% USDA organic, Non-GMO Project Verified, OU Kosher and 100% first cold pressed, with a balanced, fruity aroma. It’s made with Spanish Olives and pairs perfectly with the warm spices of shawarma such as:

  • Cinnamon
  • Turmeric
  • Cardamom
  • Cumin
Sheet pan chicken shawarma with red bell peppers and red onion on a baking sheet and tahini sauce in a bowl with pita

How to Make Delicious Shawarma at Home?

Here at TMP we are always up for a challenge and we took it upon ourselves to create the best at-home shawarma. We currently have two other amazing Shawarma recipes that you should try if you love Mediterranean food as much as we do.

However, this Chicken Shawarma Sheet Pan is a real game changer, because the whole thing can be made in a few easy steps and thrown right in the oven.

  1. Slice 3 chicken breast thinly and marinate in Greek yogurt and spices.
  2. Slice bell peppers and onion.
  3. Bake all the things on a sheet pan all at one glorious time.
  4. Drizzle all ingredients on the sheet pan with our delicious tahini sauce made with Spectrum® brand extra virgin olive oil.
Sheet pan chicken shawarma with red bell peppers and red onion on a baking sheet
Sheet pan chicken shawarma with red bell peppers and red onion on a baking sheet

More Exotic Travel Inspired Dinner Ideas

Grilled Chicken Shawarma Kebab: For those people still out grilling in the sunshine.
Chicken Shawarma Nachos: A fun spin on the classic.
Hungarian Mushroom Soup: With plenty of paprika, of course.
Mediterranean Couscous Salad: The perfect anytime dish.

chicken shawarma on a pita being drizzled with tahini sauce
chicken shawarma on a pita drizzled with tahini sauce

Winner Winner Sheet Pan Dinner.

If you make thisChicken Shawarma Sheet Pan Dinner, we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories and tag @themodernproper and #themodernproper if you do. Also, feel free to leav

Chicken Shawarma Sheet Pan Dinner

  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  25 min
  • Calories: 613


  • 1 cup plain Greek yogurt
  • 2 tsp cumin
  • 2 tsp cardamom
  • 2 tsp tumeric
  • 2 tsp cinnamon
  • 2 tsp salt
  • 3 large boneless skinless chicken breast, sliced into 1inch strips
  • 2 tbsp Extra Virgin Olive Oil
  • 2 large red bell peppers, cut into 1/2-inch thin strips
  • 1 purple onion, cut into 1/2-inch thin slices
  • 1/2 cup peppadew peppers

Tahini Sauce

  • 1 cup tahini
  • 4 garlic cloves, minced
  • 1/3 cup Extra Virgin Olive Oil
  • 1/2 cup lemon juice
  • 2/3 cup water
  • 1/2 tsp salt

For Serving

  • 4-8 pita bread
  • 1/2 english cucumber diced
  • 1 Roma tomato, sliced


  1. Preheat the oven to 350°F.
  2. In a large bowl combine the yogurt with cumin, cardamom, turmeric, cinnamon and salt.
  3. Add the chicken to the marinade and toss until fully coated. Set aside.
  4. Spread 1 tablespoons of olive oil onto a large rimmed baking sheet. Arrange chicken, onions, bell peppers and peppadews on the baking sheet and drizzle with remaining olive oil.
  5. Place the baking sheet on the center rack and bake for 20 minutes until chicken is cooked through and onions and peppers are tender. If you would like the meat and veggies to have a bit of char, broil for 3 minutes or until desired caramelization is achieved.
  6. Prepare the tahini sauce by placing all ingredients in a medium sized bowl and whisking with a fork until smooth. **It will look like it is seperating for a few minutes before it all comes together, this is normal!
  7. Serve chicken and roasted veggies in pita bread topped with a generous amount of tahini sauce, cucumber and tomatoes. Enjoy!

Nutrition Info

  • Per Serving
  • Amount
  • Calories613
  • Protein58 g
  • Carbohydrates46 g
  • Total Fat24 g
  • Dietary Fiber4 g
  • Cholesterol135 mg
  • sodium1561 mg
  • Total Sugars5 g

Chicken Shawarma Sheet Pan Dinner

Questions & Reviews

Join the discussion below.

  • Johanne Laliberte

    Hi! Just discovered your site and WOW!!!! So many goodies. :) My question is, can I marinate overnight? Would like to get more time with my company and prepare everything ahead.

    Sure! We just don't recommend marinating more than 24 hours.

  • Alysonne Hatfield

    For the chicken, what is the total weight? Like a pound, 1.5lb.? The size of chicken breasts can vary, so I was curious!

    1.5 should be good. Hope you enjoy Alysonne!

  • Jillian Goettner

    Hi! My family LOVES the chicken shawarma sheet pan dinner. The tahini sauce is especially delicious and addictive! However whenever I make it, I have a lot leftover and I’m looking for other ways to use the remaining tahini sauce (we usually don’t have a lot of leftover chicken and veggies after this meal :) let me know if you have any suggestions!

    You could either half the sauce recipe so you don't end up with so many left overs or it's also delicious as a salad dressing. We love to toss it with some kale, bell peppers and parmesan. We also have a recipe for Herby, Seedy Butter Lettuce Salad with Tahini Dressing. The dressing isn't the exact same but you could use the Tahini sauce with that salad instead. Hope this helps Jillian!

  • Hannah

    I made a double batch of the marinated chicken and froze some last time. Any recommendations on cooking time/temp?

    if you fully thaw them first follow the same cooking instructions in the recipe. If you are wanting to put them straight tin the oven it will probably take 30 - 35 minutes at 375. Hope you enjoy Hannah!

  • Kimberly D collins

    Is Cherry peppers a good substitute for the peppadaw peppers

    Yes, Pickled cherry peppers or pimentos should work fine they just don't taste as sweet but that won't be a problem. Hope you enjoy Kimberly!

  • KETAN P.

    I am making this for the second time in about 4 or 5 weeks. It came out delicious. I am Indian American and crave for flavorful spicey chicken dishes, but got tired of all the great Indian dishes. I needed a change so it was Mediterranean today and this was so perfect. I love Gyros and I love the middle eastern style platter at "The Halal Guys". This is my alternative. I will wrap it in Pita bread for the final kill.

    Thanks Ketan, so happy you loved it!

  • Liz F

    One of my new go tos!! The chicken has amazing flavor. I’ve been serving it over rice with Tzatziki, tomatoes and cucumbers - so good!

    Thanks Liz!

  • Linda G.

    Fantastic recipe!! Didn't have the yogurt but squeezed some lemon juice into 2% milk and that worked well. Let the chicken marinate for probably 45 minutes. I'd say you can use any vegetables in this dish. I used red onions, mushrooms, carrots, red pepper and broccoli. So good! The tahini was great but I thought the marinade was even better! Thankfully, enough spread on the sheet pan from the chicken to flavor the veggies. Served over brown rice, and it was a hit and a keeper!

    Thanks Linda, we are so glad everyone enjoyed it!

  • Ichwawa

    Made this last night and it was delicious. I brined the chicken for a couple hours and put it in the marinade. I thought the marinade was a bit salty initially but after cooking it was spot on. The tahini is going to be a staple and very easy to make. I used sour cream vs Greek yogurt because I was too lazy to go to the store. Highly recommend this recipe.

    Thank you, we are so glad you loved it!

  • carolyn capaccio

    OK, we didn't have - hear me out - greek yogurt pita, either of the peppers or roma tomatoes - we *did* have coconut milk, cauliflower and rice, so we made the marinade with coconut milk that we soured with apple cider vinegar and roasted the cauliflower slices, drizzled in the leftover marinade, with the chicken and the (white, not red) onions and served all that over rice, slathered with the tahini sauce with cucumber on the side.

    It was SO good, real comfort food, that I want to have it every day of the week.

    Thank you!

    Sounds delicious Carolyn, glad you enjoyed it!