Crispy Sheet Pan Chicken Shawarma
A quick and easy sheet pan chicken shawarma recipe that delivers crispy, juicy chicken with bold Middle Eastern spices, perfect for busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Middle Eastern
Ingredients
- 2 pounds boneless, skin-on chicken thighs
- 3 tablespoons olive oil
- 1/4 cup Greek yogurt
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the marinade: In a large mixing bowl, combine olive oil, Greek yogurt, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, ground allspice, salt, black pepper, and fresh lemon juice. Whisk together until smooth and fragrant (about 5 minutes).
- Marinate the chicken: Add the chicken thighs to the bowl and coat thoroughly with the marinade. Let sit at room temperature for 15-20 minutes or refrigerate for up to 4 hours. Avoid marinating longer than 6 hours.
- Preheat the oven to 425°F (220°C) and position a rack in the center.
- Arrange the chicken on a lightly oiled or parchment-lined sheet pan, skin side up, spaced evenly. Optionally, place on a wire rack for better air circulation.
- Bake the chicken for 25-30 minutes. At the 15-minute mark, flip each piece skin side down for about 2 minutes, then flip back skin side up. Bake until golden and crispy with an internal temperature of 165°F (74°C).
- Remove from oven and let the chicken rest on the pan for 5 minutes.
- Garnish with chopped fresh parsley and serve over rice, in pita, or with roasted vegetables.
Notes
Use skin-on chicken thighs for best crispiness and juiciness. Avoid overcrowding the pan to prevent steaming. Marinate at least 15 minutes for flavor, up to 4 hours for best results. Flip chicken halfway through baking to crisp both sides. Check doneness with a meat thermometer (165°F). Rest chicken after baking to keep it tender. For extra crispiness, broil 1-2 minutes at the end but watch carefully to avoid burning spices. Swap Greek yogurt with coconut yogurt for dairy-free. Can substitute chicken breasts but reduce baking time to 20-25 minutes.
Nutrition
- Serving Size: 1/4 of recipe (about
- Calories: 320
- Sugar: 1
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Carbohydrates: 4
- Fiber: 1
- Protein: 30
Keywords: chicken shawarma, sheet pan chicken, easy dinner, Middle Eastern chicken, crispy chicken, weeknight dinner, shawarma spices