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This single serving Chicken Shawarma roasts tender, yogurt-marinated chicken and warm spices on one sheet pan, topped with a garlicky yogurt sauce. Made from scratch for one, ready in 30 minutes.
Quick Look
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Equipment: 9×13-inch quarter sheet pan
- Cook Method: Oven
- Servings: 1 (fills 1 to 2 pitas)
- Difficulty: Easy
- Flavor Profile: Warm and earthy from the spices, with tender chicken, roasted peppers and onion that turn sweet in the oven, and a cool, tangy garlic-yogurt sauce to finish.
I developed this chicken shawarma to serve one, made from scratch with warm spices you probably already have in the cabinet.
Why You’ll Love This One Pan Chicken Shawarma Recipe
This chicken shawarma wraps tender, spiced chicken, sweet roasted onion and pepper, and a cool garlic-yogurt sauce inside a warm pita. Every bite has the warm, layered flavor of the classic, and it’s made in a home oven for one.
Shawarma is Middle Eastern street food, meat coated in warm spices, stacked on a spit, and slow-roasted for hours before it’s shaved into wraps. Almost no one develops a version for a single serving, so I built this one from the ground up, testing the spice ratios and the marinade until it was right.
Because the chicken is cut into small strips, a 10-minute yogurt marinade is all it needs before everything roasts together on one sheet pan.
It’s an aromatic, gently spiced dinner for one that’s worth making just for yourself. For more single serving chicken dinners similar to this one, try my Sheet Pan Greek Chicken for one, a Greek Chicken Bowl for one, or Chicken Tikka Masala for one.
Ingredient Notes
If you have any ingredients leftover from this small batch chicken shawarma recipe, check out our Leftover Ingredients Recipe Finder.
Plain Greek yogurt: It does two jobs here. In the marinade, the lactic acid gently tenderizes the chicken and in the sauce, it adds tang and body. Use plain whole-milk or 2% Greek yogurt, or a plain dairy-free yogurt for a dairy-free version. Leftover yogurt is good in Saag Paneer for one, or Shrimp Tacos for one.
Cumin, turmeric, cardamom, and cinnamon: These four warm spices are the backbone of shawarma. Cumin brings earthiness, turmeric adds color and a gentle bitterness, and cardamom and cinnamon round it out with warmth. The oven’s heat draws out their aroma as the chicken roasts, so there’s no need to toast them first. A good pre-made shawarma blend works if you’d rather not measure four spices.
Kosher salt: Seasons the chicken and sharpens the spices. I use Diamond Crystal because it’s less salty by volume, so if you’re using table salt, cut the amount by about half since the finer crystals pack more tightly.
Chicken breast: A 5- to 6-ounce boneless, skinless breast is lean and soaks up the marinade well. Cutting it into 1-inch strips gives the spices more surface to grab and lets the chicken cook through in about 20 minutes. For juicier meat, boneless thighs work with the same marinade and cook time. An extra breast is good in single serve Jerk Chicken or Chicken Parmesan for one.
Olive oil: Helps the vegetables roast and brown. Extra-virgin is my pick here, though avocado oil or a lighter olive oil also work.
Red bell pepper: Turns sweet and tender as it roasts, balancing the spiced chicken. Yellow or orange peppers work too. A leftover half is good in Pepper Steak for one.
Red onion: Softens and mellows in the oven while keeping a little bite, adding sharpness against the creamy sauce. White or yellow onion works in a pinch, just milder. Use leftover red onion in small batch Pickled Onions.
Garlic: Goes into the garlic sauce raw and finely minced, so it stays bright and sharp against the cool yogurt.
Mayonnaise: Blended with the yogurt, it makes the sauce creamy and gives it enough body to sit on the warm chicken without thinning out.
Lemon juice: Brightens the garlic sauce and cuts the richness of the mayo and yogurt.
To serve: Warm pita or naan holds everything together, and large lettuce leaves make a lighter, gluten-free wrap. Sliced English cucumber and a Roma tomato add crunch and a fresh, juicy contrast to the spiced chicken.
Recipe Variations
This chicken shawarma recipe adapts easily, whether you want a different protein, a bowl instead of a wrap, or a little heat.
Beef Shawarma: Swap the chicken for 5 to 6 ounces of thinly sliced flank steak or sirloin and marinate it the same way. Beef is a popular shawarma protein, and thin slices of lamb will work too.
Shawarma Bowl: Instead of using pita, spoon the chicken and roasted vegetables over a single serving of rice, quinoa, or salad greens, then add tomato, cucumber, and a drizzle of the garlic sauce.
Vegan Shawarma: Trade the chicken for 1 large portobello, sliced, or 4 ounces of extra-firm tofu, cubed, marinated in the same spices. Both take on the seasoning well and roast on the same sheet pan.
Make It Spicy: Stir ⅛ teaspoon cayenne into the marinade, or scatter half a small jalapeño, thinly sliced, over the sheet pan before roasting.
How To Make Chicken Shawarma For One
These step-by-step photos show exactly how to make this sheet pan chicken shawarma. Refer to the recipe card below for full ingredient amounts.
- Preheat the oven to 400°F (200°C).
- In a medium bowl, stir the yogurt, cumin, turmeric, cardamom, cinnamon, and salt into a smooth marinade.
- Add the chicken strips, turn to coat, and let them marinate for about 10 minutes while you slice the vegetables.
- Coat a 9×13-inch quarter sheet pan with ½ tablespoon of the olive oil and lay the chicken out in a single layer.
- Scatter the red bell pepper and red onion around the chicken, then drizzle the remaining ½ tablespoon olive oil over the vegetables.
- Bake for 20 minutes, until the chicken reaches 165°F (74°C) and the vegetables are tender with lightly browned edges.
- While the chicken bakes, stir the mayonnaise, yogurt, garlic, salt, and lemon juice together in a small bowl to make the garlic sauce.
- Warm the pita or naan, fill it with the chicken and vegetables, and top with cucumber, tomato, and a spoonful of the garlic sauce.
Expert Tips
Keep the chicken and vegetables in a single layer: Spread everything across the sheet pan with a little space between the pieces. That room lets the oven’s heat brown the edges and roast the chicken and vegetables evenly.
Cut everything to a similar size: Slice the chicken into 1-inch strips and cut the pepper and onion to about the same size. Matching pieces cook at the same rate, so the chicken and vegetables finish together.
Check the chicken with a thermometer: Pull the chicken when an instant-read thermometer reads 165°F (74°C) at the thickest strip. The small pieces cook quickly, so a thermometer is the surest way to catch them right when they’re done.
Troubleshooting
If your chicken shawarma isn’t turning out quite right, here’s how to fix common issues.
Why is my chicken shawarma dry?
Dry chicken almost always comes from overcooking, since lean chicken breast has little fat to hold moisture. Remove the chicken from the oven the moment it reaches 165°F, then let it rest for 5 minutes before slicing so the juices settle back into the meat.
Why isn’t my chicken browning?
Pale chicken usually means the pan is crowded, so the pieces steam instead of roast. Spread the chicken and vegetables in a single layer with space between them so the oven’s heat reaches the edges.
Why is my chicken cooked outside but raw in the middle?
Uneven pieces are the usual cause, since thick strips cook slower at the center than thin ones. Cut the chicken into even 1-inch strips so they finish at the same time, and check the thickest piece with a thermometer for 165°F. If the outsides are done first, cover the pan and give the thick pieces a few more minutes.
Storage And Reheating Instructions
Store leftover chicken shawarma in an airtight container in the refrigerator for 3 to 4 days. When you’re ready to eat, reheat until it’s hot all the way through, to 165°F, using one of these methods.
- Oven: Warm the chicken and vegetables on a small sheet pan at 350°F for 10 to 15 minutes. This keeps the chicken tender and the vegetables from turning soft.
- Microwave: Heat the chicken and vegetables in a microwave-safe dish for 1 to 2 minutes, checking halfway so they warm evenly.
- Stovetop: Reheat in a skillet over medium heat with a little olive oil, stirring occasionally until everything is hot.
You can also stir the garlic sauce together ahead of time and keep it chilled until you’re ready to serve.
Frequently Asked Questions
Chicken shawarma is made of chicken marinated in yogurt and warm spices, then roasted and served in pita with vegetables and a garlic-yogurt sauce. In this single serving version, the chicken roasts on one sheet pan with red bell pepper and red onion.
Chicken shawarma pairs well with a Greek salad for one, a small batch of tzatziki, or small batch hummus. You can also spoon it over rice or greens as a shawarma bowl.
Yes. Double every ingredient to make chicken shawarma for two, and use a larger sheet pan so the chicken and vegetables still roast in a single layer.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you made this chicken shawarma for one, I’d love to know how it turned out. Rate the recipe below and leave a comment to tell me how you served it, in a wrap or over rice. And if you snapped a photo, tag us on Instagram, we’d love to see it.
Chicken Shawarma For One
Ingredients
For the marinade
- ¼ cup plain Greek yogurt (2 oz)
- ¼ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 (5 to 6 ounce) boneless, skinless chicken breast – cut into 1 inch strips
For the sheet pan
- 1 tablespoon olive oil – divided
- ½ large red bell pepper – sliced into ½ inch strips (2.5 oz)
- ¼ medium red onion – sliced into ½ inch strips (3.5 oz)
For the sauce
- 2 tablespoons mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 clove garlic – finely minced
- ⅛ teaspoon kosher salt
- ½ tablespoon lemon juice
For serving
- optional: 1 or 2 pita bread or naan, 3 to 4 slices of English cucumber, 1 small Roma tomato, sliced
Instructions
- Preheat the oven to 400°F (200°C).
Make the marinade
- In a medium bowl, stir together the Greek yogurt, cumin, turmeric, cardamom, cinnamon, and salt.
- Add the chicken strips, turn to coat, and let them marinate for 10 minutes.
Prep the sheet pan
- Coat a 9×13-inch quarter sheet pan with ½ tablespoon of the olive oil. Arrange the marinated chicken in a single layer on the pan.
- Scatter the red bell pepper and red onion around the chicken and drizzle with the remaining ½ tablespoon olive oil.
- Bake for 20 minutes, until the chicken reaches 165°F (74°C) and the vegetables are tender with lightly browned edges.
Make the sauce
- While the chicken bakes, stir together the mayonnaise, Greek yogurt, garlic, salt, and lemon juice in a small bowl.
Assemble and serve
- Warm the pita or naan.
- Fill the pita with the chicken and vegetables, then top with cucumber, tomato, and a spoonful of the garlic sauce.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
How many oz. is the chicken for one?
I find that a 5-6 ounce boneless, skinless chicken breast works great in this recipe.
Had it for dinner tonight 😋. Will make it again.
Good recipe.
Thank you!