Chicken Shawarma For One
This single serving Chicken Shawarma is an easy sheet pan recipe made with tender marinated chicken, warm Middle Eastern spices, and roasted vegetables. It delivers classic shawarma flavor in a simple small batch version that’s ready in about 30 minutes.
Servings: 1 serving
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 9x13-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
The nutrition information includes the optional ingredients: naan or pita, tomatoes, and cucumbers. To lower the calorie count, skip the bread and serve the Chicken Shawarma over lettuce or spinach instead.
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.
Nutrition
Serving: 1serving | Calories: 676kcal | Carbohydrates: 33g | Protein: 37g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 606mg | Potassium: 278mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2588IU | Vitamin C: 110mg | Calcium: 51mg | Iron: 1mg
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