This easy chicken shawarma recipe gives you tender, spiced chicken and chickpeas roasted on one pan for a quick, 30-minute flavorful dinner.
If you love chicken recipes for dinner, try our Greek chicken, lemon chicken, chicken tagine, and harissa chicken.
Mediterranean-Inspired Flavor Made Simple at Home
If you’re craving a flavor-packed dinner without the fuss, this easy chicken shawarma recipe is just the thing 🍋.
Louise and I love making it in our kitchen in Pesaro by the Mediterranean Sea, where sheet pan meals save us time after busy days.
With juicy chicken thighs, caramelized onions, and fiber-rich chickpeas, this one-pan chicken shawarma is both protein-rich and naturally balanced for everyday eating.
It’s quick, simple, and perfect for weeknights - a Mediterranean-style sheet pan chicken recipe that brings big flavor with fewer dishes 🥙🔥.
Nico Pallotta
Ingredients
For quantities, see recipe card at the bottom of the page.
- Chicken thighs: Boneless, skinless chicken thighs stay juicy and flavorful. Swap with chicken breast if you prefer a leaner cut, or even turkey strips for variety.
- Chickpeas: These add a fiber-rich boost and make this a high-fiber and high-protein Mediterranean chicken dinner. Substitute with white beans or lentils if that’s what you have.
- Red onions: They caramelize beautifully in the oven. Yellow onions or shallots work fine too, and add a slightly sweeter flavor.
- Olive oil: Extra virgin olive oil is classic. You can use avocado oil or grapeseed oil.
- Lemon juice: Fresh is best for brightness. In a pinch, use bottled lemon juice or even lime juice for a different tang.
- Coriander, cumin, paprika, cinnamon, cardamom, allspice: This warm spice blend gives depth. No cardamom? Add a pinch of nutmeg or cloves instead or skip it.
- Garlic: Fresh garlic adds punch. Garlic powder can be used if you’re short on time.
- Greek yogurt (optional, for serving): Adds creaminess on the side. Use low-fat Greek yogurt or Skyr for even more protein, or swap with tahini sauce for a dairy-free option.
- Flatbreads or rice (optional, for serving): Serve the shawarma over fluffy rice or with warm flatbreads. Cauliflower rice makes it lighter, while couscous keeps it Mediterranean.
How to Make Chicken Shawarma
Mix the Spices
Preheat your oven to 430°F (220°C). In a large bowl, stir together paprika, coriander, cumin, cinnamon, allspice, and cardamom. Add grated garlic, extra virgin olive oil, salt, and black pepper. Mix well until you have a fragrant homemade chicken shawarma seasoning.
Coat the Chicken and Veggies
Add the sliced chicken thighs, chickpeas, and red onions straight into the bowl. Toss everything together until all the pieces are evenly coated. (Tip: Wear gloves if you don’t want to touch raw chicken.)
Roast on a Sheet Pan
Spread the mixture in a single layer on a lined baking sheet. Drizzle with a touch more olive oil. Bake at 430°F (220°C) for 25–30 minutes, until the chicken is golden and cooked through. This is the beauty of a sheet pan chicken shawarma - everything cooks at once, no extra dishes needed.
Serve with Your Favorite Sides
Scoop the roasted chicken and veggies into warm pita bread, over fluffy rice, or with couscous. Add sides like toum, cucumber salad, or a minty yogurt sauce. For spice lovers, a drizzle of sriracha takes it to the next level.
Tips
- Preheat first: Always heat the oven before mixing your spices so it’s ready when you are.
- Slice evenly: Cut chicken into similar size pieces so they all roast at the same rate.
- Don’t overcrowd the pan: Spread everything in one layer for crisp, golden edges.
- Boost flavor with citrus: A second squeeze of lemon juice after roasting brightens the whole dish.
- Meal prep friendly: This roasted chicken shawarma keeps well in the fridge for 3–4 days and reheats beautifully.
- Make it a complete dinner: Serve over rice, couscous, or even bulgur wheat for a balanced, Mediterranean chicken dinner.
- Yogurt sauce matters: Pair with low-fat Greek yogurt, Skyr, or tahini sauce for a creamy contrast.
- Make homemade Toum (garlic sauce): Peel 1.2 oz/35g garlic cloves, slice in half, and remove the core. Add to a tall, narrow mason jar with 1.5 tbsp/20 g lemon juice, 0.5 cup/100 g neutral oil (olive or vegetable), and ½ teaspoon salt. Blend with an immersion blender until thick, creamy, and irresistibly garlicky.
Frequently Asked Questions
Yes, just reduce the baking time a little so it doesn’t dry out.
Nope! This is a quick weeknight dinner that doesn’t require any marinating. The warm spice mix coats the chicken and adds plenty of flavor as it roasts.
If you’d like to plan ahead, you can still marinate it. Just combine the chicken and spice mixture in a zip-top bag, toss to coat, and refrigerate for up to 24 hours. The flavors will deepen, and the chicken will be even more tender.
Yes, you can substitute the chicken pieces with beef or lamb and adjust cooking time accordingly, although most probably 20 to 30 minutes at 430°F would do.
Sure! Add spices to hot oil on a skillet. Toast them for 1 minute with grated garlic, add onion, chickpeas, and sauté on medium high heat until cooked.
Absolutely! Louise and I make chicken shawarma in the air fryer often by tossing everything in the air fryer basket and air frying for about 18 minutes at 400°F (200°C). So easy and so good!
Absolutely! This easy chicken shawarma recipe is great for prepping a day in advance.
Keep leftovers in an airtight container for up to 4 days or freeze for 3 months. Let cool down before refrigerating or freezing.
More Easy Mediterranean Dinners
- Mediterranean baked cod
- Mediterranean Lentil Soup
- Chicken gyros
- Mediterranean chicken and potatoes
- Creamy broccoli pasta with garlic and parmesan
- Mediterranean chickpea soup
- Mushroom orzo
- Creamy red lentil soup
Tried this chicken shawarma recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe
Easy Chicken Shawarma
Video
Ingredients
- 1 pound boneless, skinless chicken thighs sliced into strips
- 1 can chickpeas 15 oz /400 g
- 3 medium red onions thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 juiced lemon
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ½ teaspoon ground cardamom optional
- ¼ teaspoon all-spice optional
- 3 cloves garlic grated
- 1 teaspoon salt + black pepper
Instructions
- Prepare spice blend: Preheat oven to 430°F (220°C). In a large bowl, combine 2 teaspoons paprika, 2 teaspoons ground coriander, 1 teaspoon ground cumin, ½ teaspoon cinnamon, ½ teaspoon ground cardamom, and ¼ teaspoon all-spice. Add 3 cloves garlic (grated), 2 tablespoons extra virgin olive oil, 1 juiced lemon, 1 teaspoon salt, and black pepper, stirring until well combined.
- Coat the Chicken & Veggies: Toss in 1 pound boneless, skinless chicken thighs cut into bite sized pieces, 1 can chickpeas (drained), and 3 medium red onions (thinly sliced).Mix well until everything is evenly coated. (Tip: Use gloves if you prefer not to handle raw chicken directly!)
- Bake to Perfection: Spread the mixture evenly on a lined baking sheet, drizzle with a bit more olive oil, and bake at 430°F (220°C) for 25 - 30 minutes, or until the chicken is golden and cooked through.
- Serve & Enjoy: Pair with pita, saffron rice, or couscous, and complete the meal with flavorful sides like toum, cucumber salad, yogurt sauce with mint, and a drizzle of sriracha for extra heat.
Notes
- Chicken thighs → Chicken breast or turkey strips
- Chickpeas → White beans or lentils
- Red onions → Yellow onions or shallots
- Olive oil → Avocado oil or grapeseed oil
- Lemon juice → Bottled lemon juice or lime juice
- Coriander, cumin, paprika, cinnamon, cardamom, allspice → Nutmeg, cloves, or simply skip cardamom
- Garlic → Garlic powder
- Greek yogurt (optional, for serving) → Low-fat Greek yogurt, Skyr, or tahini sauce
- Flatbreads or rice (optional, for serving) → Cauliflower rice or couscous
- Preheat first: Get the oven hot before mixing so you’re ready to bake right away.
- Slice evenly: Cut chicken into similar sizes for even roasting.
- Don’t overcrowd: Keep everything in one layer for crisp, golden edges.
- Add citrus: A fresh squeeze of lemon after baking makes flavors pop.
- Great for meal prep: This roasted chicken shawarma lasts 3–4 days in the fridge and reheats perfectly.
- Build a full meal: Serve with rice, couscous, or bulgur for a balanced Mediterranean chicken dinner.
- Yogurt sauce matters: Low-fat Greek yogurt, Skyr, or tahini sauce add a creamy finish.
- Try homemade toum: Peel 1.2 oz/35g garlic cloves, slice in half, and remove the core. Add to a tall, narrow mason jar with 1.5 tbsp/20 g lemon juice, 0.5 cup/100 g neutral oil (olive or vegetable), and ½ teaspoon salt. Blend with an immersion blender until thick, creamy, and irresistibly garlicky.
Kay Brown says
This was so delicious, it impressed a friend of ours who’s a professional cook. We loved it too!
Louise Vestergaard says
FANTASTIC, Kay!! Oh what a compliment that is 🥳. I'm really happy to hear. Thanks so much for taking valuable time to write a comment here.
Best, Louise
Sandra says
As always delicious!! Thank you Nico and Louise for all your recipes🙌🏼
Louise Vestergaard says
Fantastic, Sandra, so happy to hear 🥳. Thanks so much for taking valuable time to come back and comment here ❤️.
All the best, Louise
Larissa Ev says
This had amazing flavors and was so easy to make!
I also made the homemade pitas with it. 💗 so good. Thank you for the recipe!
Louise Vestergaard says
That's fantastic, Larissa 🥳. I'm delighted that you made the homemade pita bread too, what a treat!
Thanks for taking valuable time to comment here. Kindest, Louise
Anja says
Yummy
Louise Vestergaard says
Happy you like it Anja, thanks for commenting 🥰. Best,
Louise