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    Chicken Shawarma Sheet Pan Dinner

    Updated November 7, 2026 / By Holly Erickson & Natalie Mortimer

    My super easy chicken shawarma sheet pan recipe comes together quick and feels like weeknight dinner magic. 

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

    Better-Than-Takeout Chicken Shawarma Sheet Pan 

    Fall is BUSY. And so you know what I've been loving lately? Really, really easy dinners that everybody loves. And there’s nothing as simple as a sheet pan dinner and this sheet pan chicken shawarma is no exception. Hearty, healthy, meaty and bursting with warm spices, it's such a win. For more sheet pan goodness, try my cauliflower rice sheet pan!

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

    All About 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 is a Middle Eastern way of cooking meat, where the meat is stacked in a cone-like shape on vertical rotisserie. Thin slices of the meat are then shaved off and laid onto a warm, pillowy pita bread. 

    My chicken shawarma sheet pan isn't cooked on a vertical rotisserie, it DOES bring all those wonderful flavors into your home on a weeknight, and I think that's a pretty acceptable tradeoff. 
     

    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 To Make Shawarma Seasoning

    My chicken shawarma sheet pan is all about classic shawarma spices! Always make sure your spices are fresh (not older than 6 months) and if they aren't fresh, it's worth replacing them. I like to buy spices in bulk so I can only buy what I know I will use. My shawarma spice blend includes a cozy, fragrant combination of: 

    • 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 Shawarma On A Sheet Pan In 3 Steps

    Cooking chicken shawarma on a sheet pan is a real game changer, because the whole thing can be made in a few easy steps. Here's how: 

    1. Slice chicken breast and coat it in yogurt and spices. This can sit in the fridge for an hour or two if you want to work ahead, or you can just go right ahead and cook it. 
    2. Lay the chicken and veggies on a sheet pan, and bake it all together! 
    3. Drizzle all ingredients on the sheet pan with tahini sauce. Dig in! 
    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 Warmly Spiced 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.

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

    Chicken Shawarma Sheet Pan Dinner Recipe

    Updated November 7, 2026

    By Holly Erickson & Natalie Mortimer

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

    Description

    My super easy chicken shawarma sheet pan recipe comes together quick and feels like weeknight dinner magic. 

    Print Recipe

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      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. 

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      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

      Rated 4.8 stars by 35 readers

      or
      • Ann

        How long in advance can (should) you marinate with the schwarma sauce? Id overnight or a few hours too long?

        Just not longer than 24 hours. Enjoy!

      • Catherine

        Can I make this with chicken thighs instead?

        Yes, you can. It will change the cook time so just watch the temp of the chicken and make sure it is done before taking it out of the oven.

      • 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.

      • Johanne

        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.
        Thanks!!

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

      • Alysonne

        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

        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!

      • Kris

        5-star rating

        We loved this! Used chicken tenderloins instead of breast since thats what we had on hand. It came out so moist. Toddler approved as well.

        Thanks Kris, glad you loved it!

      • Sherron

        5-star rating

        I have never had this before and wanted to try something different. It was wonderful! Thank you!

        So glad you loved it Sherron!

      • Kim

        5-star rating

        I never write recipe reviews but had to since Im shocked this one doesnt have more. Great recipe! The chicken came out perfect and it was so easy. I skipped the special peppers and tahini sauce. Will be adding this to dinner rotation

        Thanks, so glad you loved it!

      • Kayla

        5-star rating

        The chicken tasted great but I would probably do 375-400 next time and for a bit longer to really get roasty. Also - the recipe makes A TON of sauce. We could have quartered that. Overall good and will definitely try again!

        Gald you enjoyed it Kayla.

      • Catherine

        5-star rating

        I want to try this, but wondering if I can substitute chicken thighs, which is what I have on hand.

        You can but it will change cook time and temp.

      • Anna

        2-star rating

        This was a bit disappointingI initially thought 350 degrees sounded a bit low for a sheet pan dinner but decided to trust the process and texturally it just wasnt right. :/ Shouldve trusted my gut and set it to 425 instead. Bummed I wasted 2 lbs of chicken breast ($30) on this.

      • Ashley

        5-star rating

        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

        5-star rating

        great recipe!

        Thanks, we are so glad you loved it!

      • Jennifer

        5-star rating

        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

        5-star rating

        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!

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