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Sheet Pan Chicken “Shawarma”

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  • 6 chicken thighs (skinless, boneless)
  • 1 cup plain Greek yogurt
  • 1 tablespoon coriander, ground
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, or to taste
  • Juice of 1 lemon
  • 2 medium sweet onions, thinly sliced

To Serve:

  • Pita or naan bread
  • The Best Hummus
  • Sliced tomatoes
  • Crumbled feta cheese
  • Hot sauce (optional)


  1. In a mixing bowl, combine Greek yogurt, ground coriander, garam masala, turmeric, smoked paprika, salt, and lemon juice. Stir until well blended.
  2. Add the chicken thighs and sliced sweet onions to the bowl, ensuring each piece is coated with the marinade. Transfer to a ziplock bag or covered container and refrigerate overnight to marinate.
  3. Preheat your oven to 425°F (220°C). Line a cookie sheet with parchment paper for easy cleanup.
  4. Remove the chicken and onions from the marinade, shaking off excess. Arrange the chicken pieces and onions on the prepared cookie sheet in a single layer.
  5. Bake in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 160°F (71°C). Halfway through, flip the chicken and stir the onions to ensure even cooking.
  6. Switch the oven to broil and cook for an additional 5-10 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is nicely colored. Watch closely to prevent the onions from burning.
  7. Remove from the oven and let it rest for a few minutes before serving.
  8. Serve the chicken and onions with warm pita or naan bread, homemade hummus, sliced tomatoes, crumbled feta cheese, grilled lemon, and hot sauce if desired. Use the bread to tear and pick up the chicken and onions.


  • Author: Lucas Krammes
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