Indulge in a tantalizing single serving Chicken Shawarma cooked effortlessly on a single sheet pan. Unforgettable flavors meet minimal cleanup in this irresistible, quick-fix meal you'll crave again and again!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Dish
Cuisine: Middle Eastern
Keyword: baked chicken shawarma, chicken shawarma, sheet pan chicken, sheet pan chicken shawarma
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
The nutrition information is calculated with the optional ingredients included; naan or pita, tomatoes, and cucumbers. To reduce the calorie count, etc. consider skipping the bread and choosing a base of leafy greens like lettuce or spinach to serve your chicken shawarma on.
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.