Go Back

Sheet Pan Chicken Shawarma with Chickpea and Tomato Salad


Shawarma Marinade
  • 2 large garlic cloves, minced
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp turmeric powder
  • 1 tsp ground cardamon
  • 1 tsp ground cayenne pepper (optional)
  • 1/2 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 lemon, juiced
  • 1/4 cup Greek yogurt (or double the amount of olive oil if not using yogurt)
  • 1/4 cup olive oil
  • 2 lbs boneless, skinless chicken thighs or breast, sliced into wide strips
  • 1 large red onion, peeled and quartered – this is held until cooking
For Serving
  • naan or pita
  • hummus
  • tzatziki 
  • Chickpea Salad (recipe here)


Day Before Cooking
  • To make the marinade, in a large mixing bowl, combine the minced garlic, ground coriander, ground cumin, paprika, turmeric powder, ground cardamon, cayenne pepper (for heat), ground cinnamon, salt, black pepper, lemon juice, Greek yogurt, and oil. Whisk to combine ingredients well.
  • Add the sliced wide chicken strips into mixing bowl and toss to combine. Cover bowl and place in the fridge overnight. Occasionally, toss the mixture to be sure all the flavors get into the chicken.
To Cook
  • Preheat oven to 425 degrees.
  • Lightly grease a sheet pan with olive oil.
  • Evenly spread out the marinaded wide chicken strips on the baking sheet.
  • Add the peeled and quartered onion pieces to the chicken on the baking sheet. Pressing the onion pieces into the marinade.
  • Bake the chicken in the oven for 10 minutes, then turn the baking sheet around in the oven so the chicken browns evenly on all sides. You might need to rearrange pieces to make sure all cook and brown evenly. Bake another 10 minutes or until chicken is cooked all the way through and evenly browned.
  • Serve with naan or pita, hummus, tzatziki, and chickpea salad.
Copied Print