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    Chicken Shawarma Sheet Pan Dinner

    Updated May 1, 2025 / By Holly Erickson & Natalie Mortimer

    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. For more sheet pan goodness, try our Cauliflower Rice Sheet Pan!

    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

    The Modern Proper's TOP 10!

    FREE EMAIL BONUS: Call it a greatest-hits countdown, each day loaded with delicious dinner inspiration!

    Chicken Shawarma Sheet Pan Dinner Recipe

    Updated May 1, 2025

    By Holly Erickson & Natalie Mortimer

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

    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!

    Ingredients

    Chicken Shawarma

    • 1 cup plain Greek yogurt
    • 2 teaspoons ground cumin
    • 1 teaspoon ground cardamom
    • 2 teaspoons ground turmeric
    • 2 teaspoons ground cinnamon
    • 2 teaspoons kosher salt
    • 2 pounds boneless, skinless chicken breasts, cut into 1-inch strips
    • 2 tablespoons extra-virgin olive oil
    • 1 red onion, cut into ½-inch thick slices
    • 2 large red bell peppers, cut into ½-inch thin strips
    • ½ cup peppadew peppers, drained

    Tahini Sauce

    • 1 cup tahini
    • 4 garlic cloves, minced
    • ⅓ cup extra-virgin olive oil
    • ½ cup fresh lemon juice, (from 3 lemons)
    • ½ teaspoon kosher salt

    For serving (optional)

    • 4 to 8 pita breads, warmed
    • ½ English cucumber, diced
    • 1 Roma tomato, sliced
    • Minced fresh flat leaf parsley

    Method

    1. Preheat the oven to 350°F with a rack in the center position. 

    2. Make the shawarma. In a large bowl, combine the yogurt, cumin, cardamom, turmeric, cinnamon, and salt. Add the chicken to the marinade and toss until fully coated.

      marinated chicken shawarma in a bowl

    3. Spread 1 tablespoon of olive oil onto a large rimmed sheet pan. Arrange the coated chicken, onion, bell peppers, and peppadews on the baking sheet and drizzle with the remaining 1 tablespoon olive oil. Bake for about 20 minutes, or until the chicken is cooked through and the veggies are tender.

      Sheet Pan Chicken Shawarma 3

    4. Meanwhile, make the tahini sauce. In a medium bowl, whisk together the tahini, garlic, olive oil, lemon juice, salt, and ⅔ cup water until smooth and combined. It will look like it’s separating a bit before it all comes together–just keep whisking.

      tahini sauce in a ceramic bowl with a spoon

    5. Top the pitas with the chicken and veggie mixture. Serve topped with cucumbers, tomatoes, tahini sauce and parsley. 

    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.

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    • Barb

      Where can you buy the pie pans with a skewer screwed into the center to thread chicken pieces onto it? I understand that yours is done on a sheet pan.

      amazon would be our best guess. good luck!

    • Destinee

      I love this recipe and make it often! Thank you for cracking the code to delicious tasting shawarma that I can make at home. I made this last year for Easter and it was such a hit that the people are requesting it again! I'm curious if you've ever used this recipe (specifically the chicken portion) on a blackstsone?? I am feeding a larger crowd and wondered how the yogurt mixture would hold up on a grill?

      It should work fine on the black stone! hope you enjoy!

    • Ian

      Made this last night, but when I pulled it from the oven the pan was filled up with water/juices that left everything soggy. Did I do something wrong, or is that normal? I used the largest pan I have (just a standard baking pan, I believe), but there was basically no daylight between anything on the pan--a far cry from the space shown in your pan picture. Was that it? A lack of surface area kept the water from evaporating quickly enough? I'd like to make this right, since it was still quite good even as it was.

      Sometimes sheet pan chicken dinners just have a lot of liquid. When this happens to me, I like to drain off the liquid as best I can about 5 minutes before the dish is done and I also hit the dish with the broiler for 4-5 minutes to get everything nice and browned again. Sorry about that.

    • Linda

      I do not have Tahini what can I use in it's place

      There is not a good replacement for tahini.

    • Rojheen

      Hi do you use Cardamom pods or seeds? And is it tahini paste? Thank you

      We use ground cardamom.

    • Ashley

      My family and I love this this recipe - even with picky kids. Its now in regular rotation. Its true - you can easily half the the tahini and have plenty! Ill do that next time. Look forward to nicer weather to try this on the grill.

      YES! So happy to hear it's loved and on rotation in your house! Thanks Ashley.

    • Beatriz

      great recipe!

      Thanks, we are so glad you loved it!

    • Jennifer

      Amazing recipe! The only thing I would suggest is using organic chicken, or chicken that does not have injected saline solution. The reason is that if you do use that, the liquid cooks out into the pan and prevents a nice roast. I ended up cooking it longer and broiling it for almost 20 mins to help with the roasting because I did. It still came out delicious and was a hit. This will be a repeat on rotation in my recipes!

      Thanks Jennifer, we are so glad you loved it!

    • Mina

      This was the first recipe I've tried from this site and man, after trying this, I have become a fan of Modern Proper! I'm looking through here to try more recipes. After reading some of the reviews, I made a little extra of the chicken marinade so that I can get some of that saucyness onto the veggies. I didn't have the peppadews but I did have cherry tomatoes so I put those in instead. Next time, i will add more of the sides to roast with the chicken. We ate this w/pita bread, basmati rice, and I made some tzatziki sauce to go with it (definitely recommend tzatziki sauce). Such a B O M B recipe! Had the leftovers for work the next day, I was salivating just smelling it in my car on my way to work. So delicious and now have a staple recipe to make! THANK YOU!!

      YAY! This is so wonderful to hear. We are so glad you loved this and that you find out site. Thanks Mina!

    • Hartman

      Very good recipe. Will make again

      Thanks Hartman, so glad you enjoyed it!