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Easy Crispy Sheet Pan Chicken Shawarma Recipe with Garlic Sauce

crispy sheet pan chicken shawarma - featured image
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A quick and flavorful sheet pan chicken shawarma recipe with a crispy edge and juicy center, served with a creamy garlic sauce. Perfect for busy weeknights and casual gatherings.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • ⅓ cup mayonnaise
  • 3 cloves garlic, minced
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • Optional garnishes: fresh parsley or cilantro, sliced cucumbers or tomatoes, pita bread or flatbreads

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, combine olive oil, cumin, smoked paprika, coriander, garlic powder, onion powder, turmeric, cinnamon, cayenne pepper (if using), salt, and black pepper. Whisk until spices are evenly distributed.
  3. Pat chicken thighs dry with paper towels. Toss chicken in the spice mixture until well coated. Let sit for at least 10 minutes, or up to 30 minutes to 1 hour in the fridge for deeper flavor.
  4. Arrange chicken thighs in a single layer on a rimmed sheet pan, skin side up if skin is present. Avoid overcrowding.
  5. Roast chicken in the oven for 25-30 minutes, flipping halfway through, until golden-brown and crispy with an internal temperature of 165°F (74°C).
  6. While chicken cooks, whisk together mayonnaise, minced garlic, Greek yogurt, lemon juice, and a pinch of salt in a small bowl. Cover and chill until serving.
  7. If chicken edges are not crispy enough, broil for 1-2 minutes watching carefully to avoid burning.
  8. Serve chicken with a generous drizzle or dollop of garlic sauce. Garnish with chopped parsley or cilantro and sliced cucumbers or tomatoes.

Notes

Pat chicken dry before marinating to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Flip chicken halfway through cooking for even browning. Use a meat thermometer to check doneness. Broil briefly if extra crispiness is desired. Garlic sauce can be made milder by mincing garlic finely or chilling before serving. Marinate chicken up to 24 hours ahead for deeper flavor. Swap Greek yogurt for coconut yogurt for a dairy-free sauce.

Nutrition

Keywords: chicken shawarma, sheet pan chicken, garlic sauce, easy dinner, crispy chicken, quick recipe, weeknight meal, Middle Eastern chicken

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