Sheet pan chicken shawarma brings warm spices, browned thigh meat and cool cucumber salad to a simple dinner plate. Lemon-garlic yogurt sauce gives each bite some tang.
Tips for sheet pan chicken shawarma
Lay thighs flat instead of stacking them in a casserole dish. Crowding traps steam and weakens browning. A five-minute rest makes slicing easier. This roasted home version does not imitate meat shaved from a vertical spit.
Substitutions and serving ideas
Use mild paprika for family servings. Chicken breast cooks faster and is less forgiving, so check it early if swapping. Add pita at the table if desired; the listed portion includes salad and sauce, not bread.
Helpful equipment: rimmed sheet pans give the thighs room to roast in a single layer.
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Sheet Pan Chicken Shawarma with Cucumber Salad
Ingredients
- 2 lb boneless skinless chicken thighs raw, trimmed
- 3 tbsp lemon juice divided
- 1 tbsp olive oil
- 3 cloves garlic minced, divided
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1/4 tsp ground cinnamon
- 3/4 tsp table salt divided
- 1/4 tsp black pepper
- 1/2 cup plain nonfat Greek yogurt
- 1 large cucumber diced
- 1 pint cherry tomatoes halved
Instructions
- Mix 2 tablespoons lemon juice, oil, two minced garlic cloves, cumin, coriander, paprika, cinnamon, 1/2 teaspoon salt and pepper. Coat thighs and refrigerate 30 minutes.
- Heat oven to 425°F. Spread chicken and its marinade on a rimmed sheet pan in a single layer with space between thighs. Roast 22–28 minutes until browned at the edges and at least 165°F in several thick spots.
- While chicken roasts, mix yogurt with the remaining garlic clove, remaining tablespoon lemon juice and remaining 1/4 teaspoon salt. Keep chilled. Toss cucumber and tomatoes together in a separate bowl.
- Rest cooked chicken for 5 minutes, then slice across the grain. Divide chicken, collected cooked pan juices, cucumber salad and yogurt sauce into four portions. Bread and rice are optional extras outside the estimate.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat the portion needed to 165°F. Freeze for up to 2 months if desired, then thaw in the refrigerator before reheating. Store salad and yogurt sauce separately; use those within 3 days and serve cold.
More meal ideas
For another option, try Turkey Feta Meatballs with Cucumber Salad. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One of 4 equal portions of the complete recipe. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition values are estimates based on the listed quantities and serving count. Total carbohydrates include fiber. Brands, portions and substitutions change the result.