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Chicken Shawarma Sheet Pan Dinner

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Calories: 613
sheet pan chicken shawarma dinner with red onions and red bell peppers next to pita and parsley

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!

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 this Chicken 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
  • Calories 613
  • Protein 58 g
  • Carbohydrates 46 g
  • Total Fat 24 g
  • Dietary Fiber 4 g
  • Cholesterol 135 mg
  • sodium 1561 mg
  • Total Sugars 5 g

Chicken Shawarma Sheet Pan Dinner

Questions & Reviews

Join the discussion below.

  • 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!

  • Eve

    Hi there -- looks great! If I can't use onions, is there some other vegetable you would recommend? Thx!

    You can just leave off the onions Eve, you'll still have a lot of flavor with the peppers. Hope you enjoy!

  • Rachel

    Do you have any recommendations on the brand of Tahini? I’ve had trouble finding a good one. Thanks!

    Joyva, Simple Truth (Kroger brand) and "Once Again" brand are my go-tos.

  • alissa

    I made it and really loved it but there was a bitter aftertaste that just won't go away. It's definitely in the Tahini sauce. Anyway, has this happened before and if so do you have some sort of direction I could go to fix it? Maybe it's just bad garlic *shrug emoji* and I need to experiment more.

    It could be the Tahini but it is most likely the olive oil. Some brands of olive oil can be bitter and almost spicy tasting. Also some people find that the cardamom or turmeric have a bitterness to them. Sorry about that. Play around with it a bit until you find where it is coming from.

  • April Goeke

    This was so easy to make. I put it with some homemade naan bread and added some lettuce and cucumber. If you don't have tahini, it's still tasty enough to make without.

    Thank you April, so happy you enjoyed it!

  • Rochelle

    This was wonderful and easy enough to make on a busy weeknight. It's now part of our regular rotation. So excited to find something new with such great flavor. I don't usually like Tahini sauce I get in restaurants so I was hesitant but this is terrific.

    Someone had asked about a dairy free alternative to the yogurt - cashew milk yogurt has a similar taste. I haven't tried it with this recipe but might be worth a shot if you need dairy free.

    Thanks Rochelle, so happy you've this and it's become part of your rotation, that is amazing!

  • Rebecca T

    So, I was going to post a photo to go with my review but my husband and son were chowing down on it before I had a chance to grab my phone. It looked, smelled, and tasted fabulous! Thank you for the recipe, I'll be making it again.

    Thanks Rebecca, we are so happy that you and your family love this one!!!

  • Jaylene berger

    This marinade made for the most tender chicken. I love cumin so I added a little more for my personal preference. I love the sheet pan method...I have not tried before but clearly a great idea for larger gatherings. I also really liked the tahini sauce....really tasty recipe and a great change up to meals...still light but very filling. Loved it!

    Thank you Jaylene! We are so happy you enjoyed it!

  • lynn k

    It was absolutely amazing! Must try this recipe!

    Thank you so much Lynn!