Middle Eastern · Dinner · All year
Sheet-Pan Chicken Shawarma
4.6 · community
20m
Prep
30m
Cook
Easy
Level
520
Energy
The vertical spit reimagined for a home oven: yogurt-spiced thighs roasted hard, sliced thin, and piled into pita with tahini sauce.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Chicken Thighs — boneless
Red Onion — shaved
4 steps
Method
1
Marinate the thighs in yogurt, oil, spices, garlic, and half the lemon — 1 to 24 hours.
120 min — timer available in cooking mode
2
Roast at 220°C on a sheet pan, 25–30 minutes, until charred at the edges; rest 5, then slice thin.
28 min — timer available in cooking mode
3
Whisk tahini with the remaining lemon, a grated garlic clove, and water to a pourable sauce.
4
Stuff warm pita: chicken, onion, parsley, tahini sauce. Eat leaning forward, as intended.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
Pickled turnips
Tabbouleh
Hummus
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
1
Bitter
0
Umami
4
Heat
1
Per serving
Nutrition
520
kcal
40g
protein
34g
carbs
25g
fat
3g
fiber
520mg
sodium
Asked and answered
Questions
How do I know chicken is done?
An instant-read thermometer says 74°C at the thickest point, touching no bone. Visual backup: juices run clear, and the meat at the bone is no longer pink. Breasts get dry past 74°C; thighs actually improve up to 85°C as their collagen melts.
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