Sheet Pan Chicken Shawarma
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This Sheet Pan Chicken Shawarma has deeply spiced yogurt marinated chicken strips with charred edges, roasted Campari tomatoes, and sweet onions all done on one pan in just over an hour. The pomegranate molasses in the marinade is what gives you that sticky caramelized char under the broiler that makes this taste like it came from an actual shawarma shop.
Shawarma is one of those things that tastes like it requires a vertical rotisserie and years of practice and some kind of secret knowledge passed down through generations. It does not. What it requires is a good marinade, a hot oven, and a broiler you are not afraid to use.
This sheet pan version gets you there. Yogurt tenderizes the chicken while a proper blend of shawarma spices, sumac, curry powder, and pomegranate molasses soaks in for at least 30 minutes, longer if you have the time. Then everything goes on one pan with sweet onion and Campari tomatoes, roasts at high heat, and finishes under the broiler until the edges char and caramelize into something that smells like a street food market and tastes even better.
Serve it in warm pita with hummus, parsley, and a squeeze of lemon. Or over rice if that is more your style. Either way this is the kind of dinner that makes people ask what you did differently.
About Pomegranate Molasses
If you have never cooked with pomegranate molasses before this recipe is a very good introduction to it.
It is a thick syrup made from reduced pomegranate juice, sweet and tart at the same time, with a depth of flavor that is hard to describe but immediately recognizable once you taste it. It is used widely in Middle Eastern cooking and it does two things in this recipe. It adds complexity and a subtle fruity tartness to the marinade, and it caramelizes beautifully under the broiler giving you those charred sticky edges that make shawarma so distinctive.
You can find it at most Middle Eastern grocery stores, specialty food stores, and online. Pomegranate Molasses on Amazon. If you genuinely cannot find it, a mix of equal parts regular molasses and pomegranate juice reduced slightly is a reasonable substitute, or a tablespoon of tamarind paste mixed with a teaspoon of honey gets you in the right territory.
About Shawarma Spice Blend
Shawarma spice is a Middle Eastern spice blend that typically contains cumin, coriander, turmeric, cinnamon, cardamom, cloves, and black pepper in varying proportions. It is available pre-made at most grocery stores in the spice aisle or at Middle Eastern markets. If you cannot find it, a combination of 1 teaspoon cumin, half a teaspoon each of coriander and turmeric, and a quarter teaspoon each of cinnamon and cardamom will get you close enough.
This recipe also uses sumac and curry powder alongside the shawarma blend, which adds extra layers of citrusy tang and warmth that round out the marinade beautifully.
Ingredients In Sheet Pan Chicken Shawarma
- Boneless skinless chicken breasts (3 pounds, sliced into thin strips): Thin strips the way shawarma is meant to be cut, so every piece gets maximum contact with the marinade and maximum char under the broiler. Slice against the grain for the most tender result.
- Greek yogurt: The base of the marinade. Full fat for the best flavor and tenderizing effect. The acidity breaks down the proteins slightly giving you more tender chicken.
- Olive oil: Goes into both the marinade and the vegetables.
- Garlic: 2 cloves minced, in the marinade.
- Shawarma spice blend: See the section above for what it contains and how to substitute.
- Sumac: A deep red ground spice with a bright lemony tartness. Widely available now and worth having in your spice drawer for Middle Eastern cooking.
- Curry powder: Adds warmth and another layer of complexity to the marinade.
- Onion powder, salt, and black pepper: Standard seasoning that rounds everything out.
- Pomegranate molasses: The star ingredient. See the section above. [Find it on Amazon](affiliate link).
- Sweet onion (1 large, sliced): Roasts alongside the chicken and caramelizes beautifully.
- Campari tomatoes (8 to 10, halved): Small and sweet, they roast down into something jammy and deeply flavorful. Cherry tomatoes work as a substitute.
- Warm pita or cooked rice: For serving. Both are correct.
- Hummus: Goes alongside for dipping and spreading. Store bought is completely fine.
- Fresh parsley and lemon wedges: For finishing. The lemon squeeze at the end is not optional.
How To Make Sheet Pan Chicken Shawarma
Toss the sliced onion and halved tomatoes with olive oil and salt. Add the marinated chicken to the pan along with the onions and tomatoes and spread everything into a single layer. Give it room. Crowded chicken steams instead of roasts and you will not get the char you are after.
When ready to cook, preheat the oven to 425°F and line a large rimmed baking sheet with foil.
Roast for 20 to 22 minutes until the chicken reaches 165°F. Use a meat thermometer. Chicken breast at high heat goes from done to dry fast and 165°F is where you pull it.
Switch the oven to broil and broil for 2 to 3 minutes until the edges of the chicken char and caramelize. Stay by the oven. The pomegranate molasses is sugary and moves from beautifully charred to burnt quickly. Watch it closely.
Rest for 5 minutes then serve in warm pita or over rice with hummus, chopped parsley, a squeeze of lemon, and a drizzle of the garlic sauce from my Oven Roasted Chicken Shawarma if you want to go all in.
Tips and Tricks
- Marinate longer if you can. 30 minutes is the minimum and it works. Overnight in the fridge is better. The difference in flavor depth is noticeable.
- Single layer on the pan. Always. Crowding causes steaming and steamed shawarma is not shawarma.
- Pull at 165°F, not higher. Chicken breast has very little margin for error at high heat. A meat thermometer is not optional here.
- Watch the broiler closely. 2 to 3 minutes is all it takes and the pomegranate molasses makes it susceptible to burning. Do not walk away.
- Rest before serving. 5 minutes lets the juices redistribute and the chicken stays moist when you cut into it.
What To Serve With Chicken Shawarma
Warm pita is the classic and correct choice. Hummus, chopped parsley, and a squeeze of lemon are non negotiable. A drizzle of garlic sauce from my Oven Roasted Chicken Shawarma takes it to the next level. Over rice if pita is not your thing. A simple cucumber and tomato salad alongside is also excellent and very traditional.
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Sheet Pan Chicken Shawarma
Ingredients
For the marinade
- 3 pounds chicken breast (boneless, skinless, cut into strips)
- ½ cup plain Greek yogurt
- 3 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 tablespoon shawarma spice blend
- 1 teaspoon sumac
- 1 teaspoon curry powder
- 1 teaspoon onion powder
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons pomegranate molasses
For the sheet pan
- 1 large onion (sliced)
- 8 to 10 Campari tomatoes (halved)
- 3 tablespoons olive oil
- ¼ teaspoon salt
For serving
- Warm pita (or cooked rice)
- Hummus
- Fresh parsley (chopped)
- Lemon wedges
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl, whisk together the ½ cup Greek yogurt, 3 tablespoons olive oil, 2 cloves minced garlic, 1 tablespoon shawarma spice, 1 teaspoon sumac, 1 teaspoon curry powder, 1 teaspoon onion powder, 1½ teaspoons salt, 1 teaspoon black pepper, 2 tablespoons pomegranate molasses.
- Add the 3 pounds sliced chicken and turn to coat every piece. Let them marinate for at least 30 minutes, or up to overnight in the fridge. The yogurt tenderizes the chicken while the spices and that pomegranate molasses soak in, which is what gives you deep flavor and serious char.
- When you are ready to cook, preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with foil.
- Toss the sliced sweet onion and halved Campari tomatoes with the 3 tablespoons olive oil and ¼ teaspoon salt.
- Toss the marinated chicken, onions, and tomatoes together on the sheet pan in a single layer. Give everything room so it roasts instead of steams.
- Roast for 20 to 22 minutes, until the chicken reaches 165°F (74°C). Tenderloins are lean breast meat, so 165°F is the right pull here, not higher, or they dry out.
- Switch the oven to broil for 2 to 3 minutes, until the edges of the chicken char and caramelize. Watch it closely, because the pomegranate molasses are sugary and go from beautifully charred to burnt fast.
- Let the chicken rest for 5 minutes, then serve in warm pita or over rice with a side of hummus, drizzle additional pomegranate molasses, garlic sauce or top it with chopped parsley and a squeeze of lemon.
Equipment
Notes
- Marinating time: 30 minutes is the minimum but overnight in the fridge gives you significantly deeper flavor. The yogurt marinade is gentle and will not make the chicken mushy even after 24 hours.
- Chicken strips not chunks: Slice the chicken into thin strips against the grain the way shawarma is traditionally cut. Every piece gets maximum marinade contact and maximum char under the broiler.
- Pull at 165°F: Use a meat thermometer. Chicken breast at high heat has very little margin for error and goes from done to dry fast.
- Single layer on the pan: Give everything room so it roasts instead of steams. Use 2 pans if needed.
- Line the pan with foil: The marinade and pomegranate molasses will bake onto an unlined pan and cleanup will be a project.
- Watch the broiler: 2 to 3 minutes is all it takes. The pomegranate molasses is sugary and moves from charred to burnt quickly. Stay by the oven.
- Rest before serving: 5 minutes lets the juices redistribute and keeps the chicken moist when you slice into it.
- Chicken thighs: Work even better than breasts here. More flavor and harder to overcook. Pull at 175°F rather than 165°F.
- Pomegranate molasses substitution: Equal parts regular molasses and pomegranate juice reduced slightly, or a tablespoon of tamarind paste mixed with a teaspoon of honey. Neither is exact but both work in a pinch.
- Shawarma spice substitution: 1 teaspoon cumin, half a teaspoon each of coriander and turmeric, quarter teaspoon each of cinnamon and cardamom mixed together.
- Leftovers: Reheat in a hot skillet rather than the microwave to preserve the char and texture. Keeps in the fridge for up to 3 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes and they are actually more forgiving. Boneless skinless thighs stay juicier at high heat and have more flavor. Pull them at 175°F rather than 165°F.
What if I cannot find pomegranate molasses?
Equal parts regular molasses and pomegranate juice reduced slightly, or a tablespoon of tamarind paste mixed with a teaspoon of honey.
What if I cannot find shawarma spice blend?
Mix 1 teaspoon cumin, half a teaspoon each of coriander and turmeric, and a quarter teaspoon each of cinnamon and cardamom.
Can I make this ahead of time?
The chicken can marinate up to 24 hours ahead. The dish is best cooked fresh and served immediately for the best char and texture. Leftovers reheat well in a skillet over medium high heat rather than the microwave which will steam the char right off.
