Sheet Pan Shawarma Chicken With Potatoes 50 Mins

Shawarma is thin slices of meat stacked on a vertical rotisserie (rotating spit) surrounded by a grill. Furthermore, the meat is layered with fat, which melts during the grilling process; keeping the meat moist and juicy. Often, a combination of meats such as beef, lamb, as well as turkey. In fact, in some places, every single layer of meat is topped with a layer of fat or fatty meat to keep it moist. But, the main highlight of this shawarma meat is that it is heavily spiced with a special aromatic shawarma spice mix. And, that is what makes shawarma even more special. This sheet pan shawarma chicken uses the popular middle eastern shawarma spice mix to add flavor and dimension to your weekday sheet pan recipe. This simple, easy, and effortless recipe gets done in an hour. And, this chicken shawarma is hearty and healthy baked alongside roast potatoes, caramelized onions, lemon, and garlic.

Why make this chicken?

Of course, the commercial version is a lot of work and we want dinner quick and easy. That’s where this recipe makes a big difference.

We are still going to use the amazing shawarma spice mix but minus all the extra fat; because we will bake it on a sheet pan along with some potatoes. So, this version of shawarma chicken means making simple everyday cooking easier, full of flavor, and healthier. Also, we are replacing the saturated animal fat with good old olive oil.This is a whole meal in one pan with your protein and veggies but feel free to serve it with a side of pita bread and laffa as I have done today. And most of the ingredients used in this recipe are easy to find or simple pantry staples. In fact, the shawarma spice is very flavorful and already includes garlic cloves and ginger but is powdered. The best part is, of course, we make it all on one sheet pan or baking sheet lined with aluminum foil, which makes clean-up easy peasy.

Chicken shawarma recipe

Marinate Chicken

Preheat the oven to 400°F/ 200°C / Gas Mark 6Shawarma spice – If making homemade shawarma spice, combine all the ingredients in a small bowl. Use the amount needed for this recipe and save the rest for another time.

Marinade – To the shawarma spice, add olive oil and lemon juice. And combine well.Chicken – Trim excess fat and cut the chicken thighs into two or three pieces. Pat them dry and place them on a 13 x 9 sheet pan lined with aluminum foil.Pro tip – If the chicken is not patted dried, the marinade will not stick to the chicken.Marinate – Season the chicken pieces with salt and pepper. Then, using a pastry brush, brush each piece with the shawarma spice marinade on both sides making sure to leave some marinade for the veggies.Pro tip – Alternatively, you can marinate the chicken overnight in a large bowl and bake it with the veggies the next day.Veggies – Arrange the potatoes, onions, and lemons on the sheet pan alongside the chicken pieces. Brush them with any remaining marinade and season with salt and pepper.Pro tip – I like to place the lemon slices on the chicken so the juices drip over the chicken.Spray – Spray the chicken and veggies with cooking oil spray. This will prevent the top from drying out.Pro tip – Do not overspray as the marinade already has enough oil. This is just to prevent the tops from burning.

Bake

Bake – Place the sheet pan in the oven on the middle rack and bake for 20 minutes. Then, turn the chicken and veggies over and bake another 10 to 15 minutes.Roast potatoes – When the chicken is ready, take the sheet pan out of the oven. Remove the chicken pieces, caramelized onions, and roasted lemon slices onto a separate tray. Spread the potatoes in the sheet pan and bake them for another 10 minutes.Pro tip – Baking for another 10 minutes makes the potatoes slightly crisper around the edges, but this is optional. They are definitely cooked by this time.Serve – You can, of course, serve this chicken on the sheet pan as it is a meal on its own. I like to transfer the chicken and veggies onto a serving platter accompanied by a side salad, yogurt sauce, and hot pita bread or laffa.

Garlic yogurt sauce (optional)

Combine all the yogurt sauce ingredients in a small bowl and stir well. Taste and adjust to your preference. Serve with the chicken.

How do you serve shawarma chicken?

This sheet pan version can go straight to the dinner table and enjoy with some lovely potatoes we baked on the side. However, if you are in the mood for some middle eastern feast here are a few suggestions.

Chicken shawarma wraps – In the Middle East, shawarma is typically served wrapped in a large flatbread called laffa with tahini sauce and chopped salad made with cucumber, tomatoes, and onion.Shawarma pita pockets – But, you can also serve it in pita bread again with tahini or yogurt sauce and some chopped salad.Main course – At restaurants, you will often have shawarma served along with fragrant rice, some grilled onions, and chopped salad with tahini or yogurt sauce. Sometimes, it can also be served with tzatziki sauce which is made with Greek yogurt and cucumber.Mediterranean salad – For a light lunch, serve the grilled shawarma over a light salad made with some fresh lettuce and chopped veggies.