Sheet-Pan Chicken Shawarma (Halal, 30 Minutes)

This oven-baked chicken shawarma delivers juicy, spice-rubbed chicken thighs in ~30 minutes (20–22 to cook). Yield: 4 servings. It’s halal-friendly, weeknight-easy, and perfect for wraps, bowls, or meal prep.

Why You’ll Love It

• Speed without compromise: Sheet-pan method gives you char and tenderness fast.

• Halal-friendly by default: Just source halal-certified chicken and you’re set.

• Ridiculously versatile: Wraps, rice bowls, salads, or leftovers for lunch.

Ingredients

For the chicken

• 2 lb (900 g) boneless, skinless chicken thighs

• ½ cup (120 g) Greek yogurt (or thick plain yogurt)

• 3 Tbsp (45 ml) olive oil

• 2 Tbsp (30 ml) lemon juice, plus 1 tsp zest

• 4 cloves (12 g) garlic, finely grated

• 1½ tsp kosher salt

• 1 tsp freshly ground black pepper

• 2 tsp ground cumin

• 2 tsp paprika

• 1½ tsp ground coriander

• ½ tsp turmeric

• ½ tsp onion powder

• ¼–½ tsp cayenne (optional, to taste)

• ½ tsp ground allspice

Optional add-ins for roasting

• 1 large red onion (200 g), wedges

• 1 red bell pepper (150 g), strips

To serve

• Warm pita/flatbread or rice

• Garlic sauce (toum) or tahini drizzle

• Pickled turnips, lettuce, tomato, cucumber, herbs

Ingredient Notes & Swaps

• Yogurt: Use coconut yogurt for dairy-free.

• Thighs vs breasts: Thighs are juicier; breasts cook quicker.

• Salt: Adjust based on brand—Diamond Crystal vs Morton kosher.

Equipment

• Rimmed half-sheet pan (18×13-inch)

• Optional wire rack

• Parchment or foil

• Instant-read thermometer

Step-by-Step Method

1. Preheat oven to 425°F / 220°C with the sheet pan inside.

2. Make marinade: Whisk yogurt, oil, lemon juice/zest, garlic, salt, pepper, and spices.

3. Coat chicken: Toss thighs in marinade. Rest 15–30 min at room temp, or up to 12 hrs chilled.

4. Prep pan: Line with parchment or set a rack. Toss onion/pepper with oil + salt.

5. Roast – first side: Spread chicken (and veg) in single layer. Roast 10–12 min until lightly browned.

6. Roast – finish: Flip or rotate pan. Roast 8–10 min more, until thickest piece hits 165°F / 74°C.

7. Optional char: Broil 1–2 min for extra browning.

8. Rest & slice: Rest 5 min, then slice thinly across the grain. Toss with pan juices.

9. Serve: Wrap in pita or build bowls with sauce, pickles, and salad.

Visual cues: browned edges, juices run clear, thermometer at 165°F / 74°C.

Pro Tips & Flavor Science

• Yogurt tenderizes: Lactic acid and proteins lock in moisture and flavor.

• High heat = flavor: 425°F ensures fast Maillard browning.

• No crowding: Leave space so chicken roasts, not steams.

• Preheated pan: Helps crisp the underside.

Substitutions & Variations

• Chicken breasts: Roast 8–9 min, flip, then 6–8 min to 160–165°F; rest before slicing.

• No yogurt? Use extra oil + lemon; texture slightly less plush.

• Spices: Add ½ tsp cinnamon for warmth or swap smoked paprika.

• Air fryer: 390°F / 200°C, 12–15 min, shaking once.

• Gluten-free: Swap pita for rice, quinoa, or GF wraps.

Make-Ahead, Storage & Reheating

• Marinate: Up to 12 hrs ahead.

• Fridge: 3–4 days cooked.

• Freeze: Up to 2 months.

• Reheat: Skillet with splash of water/oil (2–3 min) or oven 350°F / 175°C, 8–10 min covered

Nutrition (per serving, no bread; estimate)

• Calories: ~360

• Protein: ~35 g

• Carbs: ~7 g

• Fat: ~18 g

FAQ

Can I grill this?
Yes—sear over medium-high, finish indirect to 165°F.

How do I get more char?
Dry excess marinade, preheat the pan, broil briefly.

Is it halal?
Yes, if you use halal-certified chicken and check packaged ingredients.

Can I make it without yogurt?
Yes—use oil and lemon, though texture changes slightly.

What sides pair well?
Toum, tahini, pickles, fresh salad, or rice.