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Sheet Pan Chicken Shawarma with Yogurt Sauce

Enjoy the flavors of the Middle East with this easy Sheet Pan Chicken Shawarma. It's spiced beautifully and served with a tangy yogurt sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course dinner
Cuisine Middle Eastern
Servings 4
Calories 400 kcal

Ingredients
  

Main

  • 1 ½ lbs chicken thighs boneless and skinless, sliced into strips
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper
  • Salt and freshly ground black pepper to taste
  • 1 large red onion peeled and sliced into wedges
  • 2 bell peppers any color, sliced
  • 3 cloves garlic minced

Yogurt Sauce

  • ½ cup Greek yogurt
  • Juice of 1 lemon
  • 1 tablespoon fresh mint chopped

Instructions
 

  • Preheat the oven to 425 degrees F, and line a baking sheet with parchment paper.
  • Toss the chicken with olive oil, cumin, paprika, turmeric, cinnamon, and cayenne pepper. Season with salt and black pepper.
  • Place onions and bell peppers on the sheet pan, top with chicken and garlic.
  • Roast for 25 minutes until the chicken is golden and veggies are tender.
  • Whisk together Greek yogurt, lemon juice, and mint. Season to taste with salt and pepper.
  • Serve chicken and vegetables with yogurt sauce and optional garnishes.

Notes

Serve with warm pita or fluffy rice. Adjust spice levels to taste; omit cayenne for a milder flavor.