Sheet Pan Chicken Shawarma
Print Recipe
5 from 1 vote

Sheet Pan Chicken Shawarma

An easy marinade made with Moroccan spices and lemon juice gives this sheet pan chicken all the bold, fresh, fragrant flavors of the best chicken shawarma in only 30 minutes (plus time to marinate). Serve it family style with pita bread, hummus, fresh vegetables, and yogurt dipping sauce for a meal our whole family loves.
Prep Time10 mins
Cook Time30 mins
Marinade Time1 hr
Total Time1 hr 40 mins
Course: Main Dish
Cuisine: Moroccan
Keyword: easy freezer meal, freezer friendly, make-ahead meal, marinade
Servings: 4
Calories: 252kcal
Author: Jess Smith via Inquiring Chef
Cost: $9.50

Equipment

Ingredients

  • 6 tsp Moroccan Seasoning (store-bought or use this homemade verison of Moroccan Seasoning / Ras-el-Hanout)
  • 1/4 cup Cooking Oil
  • 4 cloves Garlic, chopped
  • Juice from 2 Lemons
  • 1 1/2 lbs Chicken Thighs, boneless and skinless
  • 1 Red Onion, halved and sliced into thick strips
  • 2 tbsp Parsley, curly or flat-leaf, chopped (optional)

For Serving:

  • Pita or Naan (see note)
  • Cucumbers and Tomatoes (see note)
  • Tzatziki (see note)
  • Hummus
  • Carrot Sticks

Instructions

  • Combine seasoning, cooking oil, garlic, and lemon juice in a large bowl or plastic bag.
  • Add chicken and toss to coat.
  • Refrigerate for at least 1 hour and up to 12 hours. (Note: If you’d like to prepare the marinade even further ahead, you can refrigerate the chicken in marinade for up to 3 days, but only add the lemon juice in the last 8 hours. Lemon juice will make the chicken tough and rubbery if left to marinate for more than 8 hours.)
  • When ready to cook, preheat oven to 425°F. Line a sheet pan with foil (not necessary, but makes clean-up much easier).
  • Add onion to chicken and marinade and toss everything together.
  • Pour chicken, marinade, and onion out onto prepared sheet pan.
  • Transfer chicken to oven and roast until chicken is golden brown on the edges and cooked through (use an instant read thermometer to make sure it registers an internal temperature of 165°F), 30 to 40 minutes.
  • Transfer chicken and onions to a cutting board and roughly chop everything together. Scatter parsley over top.
  • Warm pita / naan in the oven.
  • Serve with pita / naan, cucumber and tomato salad, tzatziki, hummus, and carrot sticks.

Notes

Warm Pita or Naan in the oven just before serving. We almost always use naan (usually Stonefire brand) because I prefer the soft texture. Most store-bought pita bread seems to get a bit dry if it’s toasted and left to sit out for too long, but you may have found a better pita bread than me!
For tomato and cucumber salad - chop cucumbers and tomatoes and toss them with olive oil, red wine vinegar, and some salt and pepper.
Tzatziki (Cucumber Yogurt Dip). To make it - grate about ¼ cup of cucumber onto a paper towel and squeeze out as much moisture as possible; mix it with 1 cup plain Greek yogurt, 1 diced clove of garlic, and 1 tsp of lemon juice. Season with some salt.
You can freeze the chicken with the marinade in a freezer-safe plastic bag for up to 6 months. For best results, freeze it without the lemon juice (just add that in the last 12 hours of defrosting time). Defrost in the refrigerator for 24 to 48 hours before continuing with the recipe as written.

Nutrition

Serving: 1cup chicken | Calories: 252kcal | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 162mg | Sodium: 151mg | Potassium: 417mg | Vitamin A: 41IU | Calcium: 15mg | Iron: 1mg