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Sheet Pan Lebanese Chicken Shawarma

    This Sheet Pan Lebanese Chicken Shawarma is perfect for enjoying over rice, slicing and serving in a pita wrap, or tossing over a salad.

    Forkful of sheet pan lebanese chicken shawarma.

    Sometimes I have a craving for chicken shawarma, but want a dinner that I can make quickly and without much forethought. That’s why I created a slightly diffrerent take on the dish to make my Sheet Pan Lebanese Chicken Shawarma. Once the chicken shawarma is cooked, I love to thinly slice it and serve over Lebanese Rice Pilaf, wrapped in a pita with Tahini Sauce, or tossed with a lemony Fattoush Salad.

    Ingredients

    • Chicken thighs: While I typically cook with chicken breasts over thights, I find that the more tender, juicy texture of thigh meat lends itself better to shawarma.
    • Lebanese spice blend: My all-purpose Lebanese spice blend makes cooking Lebanese food easy, with a delicious mix of cinnamon, salt, nutmeg, pepper, and allspice.
    • Olive oil: Coats the chicken, helps to season it, and cook it to perfection.

    How to Make Sheet pan Lebanese Chicken Shawarma

    Liz Grating Garlic

    Start your Sheet Pan Lebanese Chicken Shawarma by putting together your spice blend, that is if you don’t already keep some pre-made like I do.

    Liz Seasoning Chicken Thighs

    Next take your chicken thighs and brush both sides with olive oil before seasoning with the Lebanese spice blend.

    Lebanese Baked Chicken Thighs HR

    Bake at 400 for about 35 minutes, then enjoy your Sheet Pan Lebanese Chicken Shawarma by itself, over rice, or wrapped in a pita.

    Shake Things Up

    To make this dish more like a classic chicken shawarma, switch up the flavor by trying some of these:

    • Roast some onions with the chicken
    • Serve it with sliced tomatoes and cucumbers
    • Finish the chicken off with a squeeze of fresh lemon juice
    • Serve it with Cucumber Yogurt Sauce to drizzle over the top

    Frequently asked questions:

    What is Lebanese shawarma?

    By definition, shawarma means roasted meat and is typically cooked on a revolving spit around a fire then shaved for serving in pitas, salads, or sandwiches.

    Can I use chicken breasts instead of chicken thighs?

    Yes, absolutely! The cook time will vary. Boneless, skinless chicken breasts cook in about 15-20 minutes in a 400-degree oven. As always, if you use bone-in, skin-on chicken pieces the cooking time will be higher.

    What do you serve with shawarma?

    Pita bread, tabbouleh, or chickpea salad are all great options that pair well with the meal.

    chicken thighs on a plate

    More LEbanese Recipes

    Eat It, Like It, Share It!

    Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

    Liz eating sheet pan lebanese chicken shawarma.

    However you choose to serve it, I’m sure you and you’re family will enjoy this taste of the Middle-East with my sheet pan chicken shawarma.

    Your fork is waiting.

    Lebanese Baked Chicken Thighs 1

    Sheet Pan Lebanese Chicken Shawarma

    4.50 stars average
    These Lebanese-spiced baked chicken thighs are perfect for enjoying over rice, slicing and serving in a pita wrap or tossing over a salad.
    PREP: 10 mins
    COOK: 40 mins
    TOTAL: 50 mins
    Save
    Servings: 4

    Ingredients
     

    Instructions
     

    • Pre-heat oven to 400 degrees and place chicken thighs in a single layer on a baking sheet. Brush both sides with olive oil.
    • Prepare 1.5 portions of my All Purpose Lebanese Spice Blend by mixing together all the spices in a small bowl. Sprinkle over both sides of the chicken thighs and bake for 35-40 minutes or until chicken reaches internal cooking temperature of 165 degrees. Serve warm.

    Nutrition

    Serving: 4ounces cooked chickenCalories: 404kcalCarbohydrates: 1gProtein: 28gFat: 32gSaturated Fat: 8gCholesterol: 167mgSodium: 131mgPotassium: 349mgFiber: 1gSugar: 1gVitamin A: 133IUCalcium: 17mgIron: 1mg
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    4 Comments

    1. This chicken shawarma along with your Syrian salad brought me right back to my childhood — my father’s family is from Syria and Lebanon. Thank you for these wonderful recipes!

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