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Sheet Pan Arabic Shawarma (Chicken)

This Arabic Shawarma recipe made with tender chicken and spiced to perfection is a go-to weeknight meal and so versatile. Whether you eat it with rice, in wraps, or on top of a salad, you must make it!
Course Main
Cuisine middle eastern
Keyword chicken shawarma, Sheet Pan, Tahini Sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


For the Chicken:

  • 8 boneless skinless chicken thighs
  • 2 garlic cloves crushed
  • Juice of ½ lemon
  • 2 tsp cumin powder
  • 2 tsp paprika
  • 1 tsp cinnamon
  • ¼ tsp cayenne pepper
  • ½ tsp salt

For the Yogurt Tahini sauce:

  • 1 cup plain yogurt
  • ½ cup tahini
  • 1 garlic clove crushed
  • Juice of ½ lemon
  • ¼ tsp salt


  • Pre-heat oven to 450ºF
  • Cut chicken thighs into thin strips
  • Mix the lemon juice with all the spices and combine to create a paste
  • Marinate the chicken for a few hours in the fridge (you can skip this if in a hurry)
  • Lay chicken on parchment lined baking sheet and bake at 450ºF for 20-25 mins until cooked through
  • To make the sauce, mix all ingredients together
  • Serve the Shawarma with the sauce, pita bread and an assortment of vegetables to make wraps, such as: Tomatoes, Cucumbers, Red onions, Arugula or Lettuce and Pickles


  • It's best to use chicken thighs rather than chicken breast for this recipe, since chicken breast can dry out in the oven
  • You can also serve the Shawarma over rice or salad