Sheet Pan Chicken Shawarma with Garlic Yogurt Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs marinated in aromatic Middle Eastern spices and baked on a sheet pan, served with a tangy garlic yogurt sauce. This middle eastern-inspired middle eastern ready in about 65 minutes pairs pounds boneless skinless chicken thighs, tablespoons olive oil, teaspoons ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (12 ratings) Prep: 35 min Cook: 30 min Serves 4 Middle Eastern cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1.5 pounds boneless skinless chicken thighs, 3 tablespoons olive oil, 2 teaspoons ground cumin, 1.5 teaspoons ground coriander, 2 teaspoons ground paprika, 1 teaspoon ground turmeric, 0.5 teaspoon ground cinnamon, 0.5 teaspoon ground allspice, 4 minced garlic cloves, 0.5 teaspoon ground black pepper, and 1 teaspoon kosher salt. Toss well to coat evenly and marinate for 30 minutes at room temperature.
  2. Step 2: Arrange the marinated chicken thighs on a rimmed sheet pan in a single layer. Bake for 25-30 minutes, flipping halfway through, until the chicken is cooked through and slightly charred on edges.
  3. Step 3: While the chicken cooks, prepare the garlic yogurt sauce by whisking together 1 cup plain Greek yogurt, 2 tablespoons lemon juice, 2 minced garlic cloves, and 2 tablespoons chopped fresh parsley until smooth and fragrant.
  4. Step 4: Remove the chicken from the oven and let rest for 5 minutes. Slice the chicken into thin strips and serve with the garlic yogurt sauce alongside warm pita or rice.

Frequently asked questions

How long does Sheet Pan Chicken Shawarma with Garlic Yogurt Sauce take to make?

Total time is about 65 minutes (35 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Chicken Shawarma with Garlic Yogurt Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in Sheet Pan Chicken Shawarma with Garlic Yogurt Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Chicken Shawarma with Garlic Yogurt Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Chicken Shawarma with Garlic Yogurt Sauce?

Middle Eastern middle eastern like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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