Easy Sheet Pan Chicken Shawarma

Name: Easy Sheet Pan Chicken Shawarma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1.5 pounds boneless skinless chicken thighs, cut into strips; 1/2 cup plain Greek yogurt; 3 tablespoons olive oil; 1 tablespoon pomegranate molasses; 3 cloves garlic, minced; 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 1/2 teaspoon turmeric; 1/4 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 pint Campari tomatoes; 1 large red onion, sliced into wedges

A simple and delicious way to enjoy classic shawarma flavors at home using just one sheet pan.

By Daily Recipes Book· 🌍 Middle Eastern· July 19, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

There is nothing quite like the smell of spiced chicken roasting in the oven. This recipe captures all those famous shawarma spices in a simple format that saves you from a messy kitchen. It is the perfect meal for busy weeknights when you want something satisfying without the cleanup.

The secret here is the pomegranate molasses, which helps create a beautiful sticky char on the chicken. If you cannot find pomegranate molasses, a little honey mixed with a splash of balsamic vinegar works well as a substitute to keep that nice caramelized finish.

Ingredients

1.5 pounds boneless skinless chicken thighs, cut into strips
1/2 cup plain Greek yogurt
3 tablespoons olive oil
1 tablespoon pomegranate molasses
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pint Campari tomatoes
1 large red onion, sliced into wedges

Instructions

1
Whisk the yogurt, olive oil, pomegranate molasses, minced garlic, and all the spices together in a large bowl.
2
Add the chicken strips to the bowl and toss until they are well coated in the marinade.
3
Cover the bowl and let the chicken sit in the refrigerator for at least thirty minutes or up to four hours.
4
Preheat your oven to 425 degrees Fahrenheit.
5
Spread the marinated chicken, tomatoes, and onion wedges onto a large rimmed sheet pan in a single layer.
6
Roast for twenty to twenty five minutes until the chicken is cooked through.
7
Turn the broiler on for the last two or three minutes to get those nice charred edges on the chicken and vegetables.

💡 Tips

Serve this chicken tucked into warm pita bread with a big dollop of garlic sauce or cool tzatziki. You can store any leftovers in an airtight container in the fridge for up to three days.

#Chicken #Sheet Pan #Middle Eastern #Dinner #Easy Dinner

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