Sheet Pan Chicken Shawarma Sandwiches

Name: Sheet Pan Chicken Shawarma Sandwiches
Prep time: 20 min
Cook time: 30 min
Total time: 110 min
Yield: 4 sandwiches
Cuisine: Middle Eastern
Ingredients: 500 g boneless, skinless chicken thighs (trimmed of excess fat); 3 tbsp olive oil; 2 tbsp lemon juice; 4 cloves garlic (minced); 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tsp paprika; 1 tsp ground turmeric; 1 tsp ground cinnamon; 1 tsp salt; 1/2 tsp black pepper; 4 pita breads; 1 cup hummus; 1 red onion (thinly sliced); 1 cucumber (sliced); 1 cup tomatoes (diced); 1/2 cup fresh parsley (chopped)

110 min 4 sandwiches Easy

All Recipes

Savoury sheet pan chicken shawarma sandwiches with a blend of spices and fresh toppings, perfect for an effortless meal.

Prep

20 min

Cook

30 min

Total

110 min

Servings

Difficulty

Easy

Chicken shawarma is a popular Middle Eastern dish known for its rich and aromatic spices. Traditionally cooked on a rotisserie, this sheet pan version simplifies the process while maintaining the authentic flavour. By baking the chicken on a sheet pan, you can achieve a similar juicy and tender texture without specialized equipment. This method is both convenient and perfect for preparing a family meal or a casual gathering.

Ingredients

Servings

For the Chicken

For the Sandwiches

Instructions

Prepare the Marinade

In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.

Pro tip: Use a whisk to thoroughly blend the spices into the oil and lemon juice.

Marinate the Chicken

Add the chicken thighs to the bowl, ensuring they are well coated. Cover and refrigerate for at least 1 hour.

Pro tip: For deeper flavour, marinate overnight if possible.

Preheat the Oven

Preheat your oven to 425°F (220°C).

Bake the Chicken

Place the marinated chicken thighs on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C).

Pro tip: Use a meat thermometer inserted into the thickest part of the thigh to check for doneness.

Prepare the Sandwiches

Warm the pita breads in the oven for 3-5 minutes. Spread hummus on each pita, then top with sliced chicken, red onion, cucumber, tomatoes, and parsley.

Pro tip: Serve with additional hummus or a yogurt sauce on the side.

Serve

Fold or roll the pita to enclose the fillings and serve immediately.

Pro tip: Wrap sandwiches in parchment paper for easier handling and less mess.

💡

Tips & Tricks

<ul><li>Marinate the chicken for at least an hour for deeper flavour.</li><li>Use a meat thermometer to ensure the chicken is cooked safely.</li><li>Use fresh, warm pita to enhance the sandwich experience.</li><li>Customize toppings to suit your taste preferences.</li></ul>

Serving Suggestions

Serve these chicken shawarma sandwiches with a side of tabbouleh or a fresh cucumber salad for a complete meal. Pair them with a tangy yogurt sauce to complement the spices. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat the chicken gently in a skillet or microwave to avoid drying it out. For best results, assemble the sandwiches just before serving.