This Sheet Pan Lebanese Chicken Shawarma is perfect for enjoying over rice, slicing and serving in a pita wrap, or tossing over a salad.
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, alongside mashed butternut squash sweet potatoes 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
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.
Next take your chicken thighs and brush both sides with olive oil before seasoning with the Lebanese spice blend.
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:
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.
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.
Pita bread, tabbouleh, or chickpea salad are all great options that pair well with the meal.
More Lebanese Recipes
- Lebanese Baked Eggplant with Beef
- Lebanese Stuffed Kousa Squash
- Hummus with Ground Beef
- Chicken Tawook Fattoush Salad
- Lebanese Rice Bowls with Hummus
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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.
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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.
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