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Overhead view of sheet pan chicken shawarma with roasted tomatoes, onions, parsley, and dollops of creamy yogurt sauce.
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Sheet Pan Chicken Shawarma

Sheet Pan Chicken Shawarma with yogurt marinated chicken, shawarma spices, sumac, and pomegranate molasses roasted with sweet onions and Campari tomatoes. Finished under the broiler for charred caramelized edges. Serve in warm pita with hummus, parsley, garlic sauce, and lemon.
Prep Time20 minutes
Cook Time25 minutes
Marinating Time30 minutes
Total Time1 hour 15 minutes
Course: Dinner, Lunch
Cuisine: Mediterranean, Middle Eastern
Keyword: chicken shawarma, sheet pan chicken shawarma
Servings: 6
Calories: 450kcal
Author: Joanna Cismaru

Equipment

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
US Customary - Metric

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.
    process shots showing how to make sheet pan chicken shawarma.
  • 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.
    process shots showing how to make sheet pan chicken shawarma.
  • 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.
    process shots showing how to make sheet pan chicken shawarma.
  • 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.
    process shots showing how to make sheet pan chicken shawarma.
  • 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.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. Single layer on the pan: Give everything room so it roasts instead of steams. Use 2 pans if needed.
  5. Line the pan with foil: The marinade and pomegranate molasses will bake onto an unlined pan and cleanup will be a project.
  6. 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.
  7. Rest before serving: 5 minutes lets the juices redistribute and keeps the chicken moist when you slice into it.
  8. Chicken thighs: Work even better than breasts here. More flavor and harder to overcook. Pull at 175°F rather than 165°F.
  9. 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.
  10. Shawarma spice substitution: 1 teaspoon cumin, half a teaspoon each of coriander and turmeric, quarter teaspoon each of cinnamon and cardamom mixed together.
  11. 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

Serving: 1serving | Calories: 450kcal | Carbohydrates: 13g | Protein: 52g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 957mg | Potassium: 1305mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1441IU | Vitamin C: 27mg | Calcium: 59mg | Iron: 2mg
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