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Craving vibrant Middle Eastern flavors but don’t want a huge batch? This single serving Chicken Shawarma recipe is your answer! Enjoy juicy chicken infused with aromatic spices – all cooked on one sheet pan for easy cleanup. Get restaurant-quality flavor at home, perfectly portioned for one.
Consider serving your Chicken Shawarma with a refreshing Greek Salad, creamy Garlic Hummus, crispy French Fries, or tangy Tzatziki Sauce. For a perfect wine pairing, go for a crisp white wine like Sauvignon Blanc to complement the flavors.
Why You’ll Love This Recipe
- Effortless: One sheet pan equals less fuss and minimal cleanup.
- Flavorful: Authentic Middle Eastern spices come together for a mouthwatering experience.
- Versatile: This recipe suits various dietary needs and the ingredients are easily customizable.
- Doubles Easily: Need to feed more than one? This recipe scales up without a hitch.
- Quick: Get a delicious, home-cooked meal on the table in under 30 minutes.
What Is Chicken Shawarma?
Chicken Shawarma has its roots in Middle Eastern cuisine, typically featuring chicken marinated in an array of spices, then grilled on large skewers and thinly sliced. It’s often tucked into pita bread and paired with various sides. Our Sheet Pan Chicken Shawarma version streamlines this classic dish by roasting both the spiced chicken and veggies together on one easy-to-clean sheet pan.
Ingredients
Remember, you can always tweak these ingredients to suit your preferences or dietary needs, but these notes should give you a solid starting point.
- Plain Greek Yogurt: Used as a base for the marinade and sauce, Greek yogurt brings creaminess and tang to the dish. If you’re dairy-free, you can substitute with dairy-free yogurt. Consider using leftover yogurt in Chicken Tikka Masala, Saag Paneer, or Shrimp Tacos.
- Cumin, Turmeric, Cardamom, Cinnamon: These spices make up the authentic shawarma seasoning, each contributing its unique flavor and aroma. No suitable substitutions can capture the same taste, but a pre-made shawarma spice blend can work in a pinch.
- Kosher Salt: Enhances the flavors of the chicken and the spices. Table salt can be used but reduce the amount by about half. For reference, I prefer Diamond Crystal brand, which is less salty compared to other kosher salt brands.
- Chicken Breast: A lean source of protein that soaks up the marinade beautifully. Chicken thighs can also be used for a juicier result. If you’ve got an extra chicken breast, consider using one to make Crack Chicken, Jerk Chicken, or Chicken Parmesan.
- Olive Oil: I use extra virgin olive oil to roast the vegetables and bring out the flavors. Can be substituted with avocado oil or a lighter olive oil.
- Red Bell Pepper: Adds sweetness and color to the dish. You can substitute with yellow or green bell peppers for a different flavor profile. Use leftover bell peppers in Chicken Tacos, Stuffed Peppers, or Pepper Steak.
- Red Onion: Provides a sharp, tangy contrast. White or yellow onions can be used as a substitute but may offer a softer flavor. Any extra red onions can be used in Spinach and Orzo Salad or Cowboy Caviar.
- Garlic: Enhances the flavors and adds a bit of kick. Garlic powder can be used in a pinch, but fresh is best.
- Mayonnaise: Adds creaminess to the sauce. For a lighter version, you can use more Greek yogurt instead or opt for a vegan mayo for a dairy-free option.
- Lemon Juice: Adds a tangy kick to the sauce. Fresh is best, but bottled will do if you’re in a pinch.
To serve (optional)
- Pita Bread or Naan: These breads are traditional for serving Shawarma. For a gluten-free option, consider gluten-free pita or large lettuce leaves for wrapping.
- Sliced English Cucumber: Adds a fresh, crunchy element. You can substitute with any type of cucumber. Consider using leftover cucumbers in Tabbouleh.
- Roma Tomato: Gives a juicy, fruity contrast to the savory elements.
If you have any ingredients leftover from this single serving chicken shawarma recipe, check out our Leftover Ingredients Recipe Finder.
Recipe Variations
While traditional Chicken Shawarma has its own classic charm, there’s ample room for creativity. Whether you have dietary restrictions or simply wish to switch things up, here are some delicious tweaks you can consider.
- Vegan Shawarma: Replace chicken with thick slices of portobello mushrooms or extra-firm tofu, marinated in the same spice mix.
- Spicy Kick: Add 1/8 of a teaspoon of cayenne pepper or some freshly sliced jalapeños to turn up the heat.
- Tropical Twist: Toss in some pineapple slices with your sheet pan vegetables for a sweet contrast.
- Lamb Shawarma: For a different protein, use thinly sliced pieces of lamb marinated in the Shawarma spice mix.
How To Make Chicken Shawarma
These step-by-step photos and instructions help you visualize how to make a small batch of Chicken Shawarma. See the recipe below for ingredient amounts and full recipe instructions.
- Heat Oven: Preheat your oven to 400°F (200°C).
- Prepare Yogurt Marinade: In a medium bowl, combine the yogurt, spices, and salt. Mix well, then add the chicken pieces, ensuring they are well-coated. Allow to marinate while you prep other ingredients.
Note: Marinating chicken for 10 minutes while you’re busy chopping up veggies and gathering spices can be remarkably effective when using a yogurt-based marinade for chicken shawarma. Yogurt’s natural acids and enzymes are great for tenderizing the meat in a jiffy and helping it soak up all those aromatic spices like garlic, cumin, and cinnamon. Plus, leaving some of that luscious yogurt marinade on the chicken as it bakes not only adds an extra layer of moisture but also continues to infuse the meat with flavor as it cooks. Given that the chicken pieces are small, that 10-minute marinade, combined with the residual yogurt coating, ensures you’ll still end up with chicken that’s both tender and packed with flavor, making it ideal for a quick but satisfying meal.
- Prep Sheet Pan: Lightly coat the sheet pan with 1/2 tablespoon of olive oil. Arrange the marinated chicken in a single layer on the pan, leaving room for vegetables.
Note: I am using a 9×13 inch quarter sheet pan.
- Add Vegetables: Place the sliced red bell pepper and the sliced red onions around the chicken on the sheet pan. Drizzle the remaining olive oil over the vegetables.
- Cook: Bake in the preheated oven for 20 minutes or until the chicken is cooked through. Cover and set the pan aside.
- Prepare Sauce: In a small bowl, mix together mayonnaise, Greek yogurt, minced garlic, salt, and lemon juice until well combined.
- Assemble and Serve: Lay the chicken and vegetables out on a pita bread or naan. Top with slices of English cucumber and tomatoes, and finish with a generous drizzle of the prepared sauce.
These steps break down the cooking process into easily manageable tasks, making it simpler than ever to enjoy homemade Chicken Shawarma in the comfort of your own kitchen!
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Sheet Pan Chicken Shawarma turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Check Chicken Doneness: The best way to ensure that your chicken is fully cooked is to use an instant-read thermometer. Chicken should reach an internal temperature of 165°F (74°C) for safe consumption.
- Vegetable Slicing: Make sure to slice your red bell pepper and onion uniformly for even roasting. Varying sizes could result in some pieces being over or under-cooked.
- Customizable Sauce: Feel free to tweak the sauce ingredients to suit your own taste. Adding a touch more lemon juice can brighten the flavors, while a smidge more garlic could give it a more robust profile. Feel free to add extra salt if needed.
Storage And Reheating Instructions
You’ve enjoyed your oven-baked Chicken Shawarma and maybe you’ve got some left over. No worries! Storing and reheating this dish is a breeze, and it can taste just as fabulous the next day if you follow these simple guidelines:
- Storing Leftovers: Place any remaining chicken and veggies in an airtight container and store in the refrigerator for up to 3-4 days.
- Reheating in the Oven: Preheat your oven to 350°F. Place the chicken and vegetables on a baking sheet and heat for about 10-15 minutes, or until warmed through.
- Microwave Method: For a quick reheat, use a microwave-safe dish and heat on high for 1-2 minutes, checking halfway through to ensure even heating.
- Stovetop: Alternatively, you can reheat the Shawarma on the stovetop over medium heat. Use a little olive oil to prevent sticking and stir occasionally for even warming.
Frequently Asked Questions
Yes, chicken thighs can be a juicier alternative to breasts.
Absolutely, you can store it in the fridge for up to 3 days.
The main components of this Chicken Shawarma recipe — the chicken, spices, and vegetables — are inherently gluten-free. However, there are a couple of points to keep in mind for a completely gluten-free meal:
Sauce: While the mayonnaise and Greek yogurt used in the sauce are generally gluten-free, it’s essential to read the labels to ensure there are no hidden gluten ingredients.
Serving Bread: Traditional pita or naan breads are not gluten-free. You can easily switch these out for gluten-free versions found in specialty grocery aisles.
If you’re aiming to reduce the carb content of this meal, here are some suggestions:
Low-Carb Bread Options: You can use low-carb pita or naan available in stores.
Veggie Base: Skip the bread altogether and opt for a base of leafy greens like lettuce or spinach to serve your Chicken Shawarma on.
To make a shawarma bowl, simply serve the chicken, vegetables, and sauce over cooked rice.
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 shawarma 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, combine the yogurt, spices, and salt. Mix well, then add the chicken pieces, ensuring they are well-coated. Allow to marinate while you prep other ingredients.
Prepare the sheet pan
- Lightly coat the sheet pan with ½ tablespoon of olive oil. Arrange the marinated chicken in a single layer on the pan, leaving room for vegetables.
- Place the sliced red bell pepper and the sliced red onions around the chicken on the sheet pan. Drizzle the remaining olive oil over the vegetables.
- Bake in the preheated oven for 20 minutes or until the chicken is cooked through. Cover and set the pan aside.
Make the sauce
- In a small bowl, mix together mayonnaise, Greek yogurt, minced garlic, salt, and lemon juice until well combined.
To assemble
- Lay the chicken and vegetables out on a pita bread or naan. Top with slices of English cucumber and tomatoes, and finish with a generous drizzle of the prepared sauce.
Notes
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Chicken Shawarma turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Check Chicken Doneness: The best way to ensure that your chicken is fully cooked is to use an instant-read thermometer. Chicken should reach an internal temperature of 165°F (74°C) for safe consumption.
- Vegetable Slicing: Make sure to slice your red bell pepper and onion uniformly for even roasting. Varying sizes could result in some pieces being over or under-cooked.
- Customizable Sauce: Feel free to tweak the sauce ingredients to suit your own taste. Adding a touch more lemon juice can brighten the flavors, while a smidge more garlic could give it a more robust profile. Feel free to add extra salt if needed.
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!