Sheet Pan Chicken Shawarma with Garlic Yogurt Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 ready in about 65 minutes blends pounds boneless skinless chicken thighs, tablespoons olive oil, teaspoons ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 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 cloves garlic cloves, minced
• 0.5 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 2 cloves fresh garlic, minced
• 2 tablespoons fresh parsley, chopped

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.