This post may contain affiliate links. Please read our disclosure policy.
This single serving Chicken Shawarma is a simple sheet pan recipe made with tender chicken, warm Middle Eastern spices, and roasted vegetables. It delivers the classic flavor of homemade shawarma in an easy small batch version that’s ready in about 30 minutes.
Why You’ll Love This Recipe
- Easy One Pan Meal: This sheet pan Chicken Shawarma comes together quickly and keeps prep simple.
- Homemade Shawarma Flavor: A yogurt marinade and classic Middle Eastern spices give you the rich, restaurant-style flavor of traditional shawarma at home.
- Single Serving Recipe: Made in a small batch and perfectly portioned for one, so you can enjoy fresh Chicken Shawarma anytime.
- Customizable: Adjust the vegetables, sauce or protein to fit your preferences or dietary needs.
- Scales Well: Easily double the ingredients when cooking for two.
- Ready in 30 Minutes: A fast, flavorful option for a quick homemade meal.
Chicken Shawarma is one of those dishes that always feels special to me. Traditionally, it’s made with chicken stacked on large skewers, slow-roasted until tender, then shaved into thin, flavorful pieces and wrapped in soft pita. For this small batch version, I wanted to bring those same warm Middle Eastern spices and comforting textures into a simple, approachable recipe you can make anytime.
Roasting the marinated chicken and vegetables together on a single sheet pan gives you all the layered flavor of classic shawarma without the complexity, and it’s perfectly portioned for one. It’s the kind of meal that fills your kitchen with wonderful aromas and comes together in a way that feels both easy and satisfying.
For a complete meal, you can enjoy your Chicken Shawarma with a Greek salad for one, a small batch of garlic hummus, small batch baked french fries, or a small batch of tzatziki sauce. A crisp white wine, such as Sauvignon Blanc, pairs nicely with the warm spices and bright sauce.
Ingredients
If you have any ingredients leftover from this single serving chicken shawarma recipe, check out our Leftover Ingredients Recipe Finder.
- Plain Greek Yogurt: Serves as the base for both the marinade and sauce, its tang and creaminess help tenderize the chicken and pull the flavors together. For a dairy-free option, use a plain dairy-free yogurt. Consider using leftover yogurt in single serve chicken tikka masala, saag paneer for one, or shrimp tacos for one.
- Cumin, Turmeric, Cardamom, Cinnamon: These warm spices form the signature shawarma seasoning and give the dish its distinctive flavor. If you prefer convenience, a high-quality pre-made shawarma spice blend works.
- Kosher Salt: Brings out the flavors in the chicken and spices. If using table salt instead, reduce the amount by about half. (I prefer Diamond Crystal because it’s less salty by volume.)
- Chicken Breast: A lean protein that takes on the marinade well. If you’d rather have juicier meat, chicken thighs are a great alternative. If you’ve got an extra chicken breast, consider using one to make crack chicken casserole, single serve jerk chicken, or chicken Parmesan for one.
- Olive Oil: Use extra-virgin for roasting the vegetables and adding richness; you can substitute avocado oil or a lighter olive oil if you like.
- Red Bell Pepper: Adds sweetness, color and crunch to the finished dish. Yellow or green bell peppers can be swapped in for a slightly different flavor. Use leftover bell peppers in chicken tacos for one, single serve stuffed peppers, or pepper steak for one.
- Red Onion: Offers a sharp, tangy contrast to the savory chicken. If you don’t have red, white or yellow onions will work, they’ll just be milder. Use extra red onions in spinach and orzo salad or small batch cowboy caviar.
- Garlic: Builds flavor in the sauce and the marinade, so don’t skip it. Fresh garlic gives the best result; garlic powder only works in a pinch.
- Mayonnaise: Used in the sauce for creaminess. If you prefer a lighter version, you can increase the yogurt instead or pick a vegan mayo for a dairy-free option.
- Lemon Juice: Adds brightness and tang to the sauce – fresh is best, but bottled will suffice if needed
To serve (optional)
- Pita Bread or Naan: Traditional for shawarma wraps. For a gluten-free option, use gluten-free pita or large lettuce leaves.
- Sliced English Cucumber: Provides a fresh, crisp element. Any cucumber will work. Leftover cucumbers can used to make a small batch of tabbouleh.
- Roma Tomato: Adds juicy, fruity contrast to balance the spiced chicken and rich sauce.
Recipe Variations
Chicken Shawarma is easy to adapt to different tastes and dietary needs. Here are a few well-loved variations that still keep the classic shawarma flavor profile:
- Vegan Shawarma: Use thick slices of portobello mushrooms or extra-firm tofu and marinate them in the same shawarma spices. Both absorb flavor well and roast beautifully.
- Spicy Version: Add a small pinch of cayenne pepper or thinly sliced fresh jalapeños for a little heat.
- Beef Shawarma: Another common variation is using thinly sliced flank steak or sirloin, marinated in the same spice blend and cooked quickly at high heat.
- Lamb Shawarma: Swap the chicken for thin slices of lamb and marinate as directed. Lamb is a popular protein choice and gives the dish a richer flavor.
- Shawarma Bowl: Skip the pita and serve the seasoned chicken over a single serving of rice, quinoa or salad greens with tomatoes, cucumbers and a drizzle of sauce for an easy shawarma bowl.
How To Make Chicken Shawarma For One
These step-by-step photos and instructions show exactly how to make a small batch of Chicken Shawarma. Refer to the recipe card below for full ingredient amounts.
- Heat Oven: Preheat the oven to 400°F (200°C).
- Prepare the Yogurt Marinade: In a medium bowl, stir together the yogurt, spices and salt. Add the chicken and coat it well. Let it marinate while you prep the vegetables.
Note: A short 10-minute yogurt marinade works well here because the natural acids help tenderize the small chicken pieces quickly and carry the spices into the meat. Leaving a light coating of yogurt on the chicken as it cooks adds moisture and extra flavor.
- Prep the Sheet Pan: Lightly coat a 9×13 inch quarter sheet pan with 1/2 tablespoon olive oil. Arrange the marinated chicken in a single layer.
- Add the Vegetables: Scatter the sliced red bell pepper and red onion around the chicken, then drizzle the remaining olive oil over the vegetables.
- Cook: Bake for 20 minutes or until the chicken is fully cooked. Cover the pan and set aside.
- Make the Sauce: In a small bowl, mix the mayonnaise, Greek yogurt, garlic, salt and lemon juice.
- Assemble and Serve: Add the warm chicken and vegetables to pita or naan. Top with sliced cucumber and tomato, then finish with the yogurt sauce.
Expert Tips
Read through the full recipe, including the Ingredient Notes and process photos, before you begin. This helps you understand each step and ensures your Sheet Pan Chicken Shawarma comes together smoothly.
- Check chicken doneness: Use an instant-read thermometer to make sure the chicken reaches 165°F (74°C).
- Slice vegetables evenly: Cut the bell pepper and onion into similar-sized pieces so they roast evenly.
- Adjust the sauce: Taste the sauce and adjust as needed. A little extra lemon juice brightens the flavor, more garlic makes it stronger, and an extra pinch of salt can balance it.
Storage And Reheating Instructions
Store any leftover Chicken Shawarma in an airtight container in the refrigerator for 3 to 4 days.
- Oven: Reheat at 350°F for 10 to 15 minutes, or until warmed through. This method helps keep the chicken tender and the vegetables from becoming too soft.
- Microwave: Place the chicken and vegetables in a microwave-safe dish and heat for 1 to 2 minutes, checking halfway for even warming.
- Stovetop: Warm the chicken and vegetables in a skillet over medium heat with a small amount of olive oil, stirring occasionally until heated through.
Frequently Asked Questions
Chicken Shawarma is typically made with thinly sliced chicken marinated in yogurt and warm Middle Eastern spices like cumin, turmeric, and cardamom.
Yes. You can use a plain dairy-free yogurt alternative. The marinade will still help tenderize the chicken and carry the spices.
Definitely. Chicken thighs are a common choice for shawarma because they stay very tender and flavorful. Use the same marinade and cook time.
For this single serving recipe, a 10-minute yogurt marinade is enough because the pieces are small. Marinating longer will deepen the flavor but isn’t required.
Traditional shawarma uses cumin, turmeric, cardamom, cinnamon, and salt. These spices give shawarma its warm, aromatic flavor.
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’ve made this Sheet Pan Chicken Shawarma recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Chicken Shawarma For One
Ingredients
For the Marinade
- ¼ cup plain Greek yogurt (2 ounces)
- 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 ounces)
- ¼ medium red onion -sliced into ½ inch strips (3.5 ounces)
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, 3-4 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 yogurt, spices and salt. Add the chicken and coat it well. Let it marinate while you prep the vegetables.Note: A short 10-minute yogurt marinade works well here because the natural acids help tenderize the small chicken pieces quickly and carry the spices into the meat. Leaving a light coating of yogurt on the chicken as it cooks adds moisture and extra flavor.
Prep the Sheet Pan
- Lightly coat a 9×13-inch quarter sheet pan with 1/2 tablespoon olive oil. Arrange the marinated chicken in a single layer.
- Scatter the sliced red bell pepper and red onion around the chicken, then drizzle the remaining olive oil over the vegetables.
- Bake for 20 minutes or until the chicken is fully cooked. Cover the pan and set aside.
Make the Sauce
- In a small bowl, mix the mayonnaise, Greek yogurt, garlic, salt and lemon juice.
Assemble and Serve
- Add the warm chicken and vegetables to pita or naan. Top with sliced cucumber and tomato, then finish with the yogurt sauce.
Notes
- Check chicken doneness: Use an instant-read thermometer to make sure the chicken reaches 165°F (74°C).
- Slice vegetables evenly: Cut the bell pepper and onion into similar-sized pieces so they roast evenly.
- Adjust the sauce: Taste the sauce and adjust as needed. A little extra lemon juice brightens the flavor, more garlic makes it stronger, and an extra pinch of salt can balance it.
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.
Had it for dinner tonight 😋. Will make it again.
Good recipe.
Thank you!