Easy Sheet Pan Chicken Shawarma (Gluten-Free, High-Protein Dinner!)

If you’re anything like me, you love dinners that check all the boxes: healthy, quick, exciting, easy to make, flavorful, high-protein, family-friendly, and minimal cleanup. That’s exactly why I’m obsessed with this Sheet Pan Chicken Shawarma! 🍗🍋🌿

I made it for the first time last week and it was SO good that I’ve already gone back to it twice since! It’s one of those recipes that feels way fancier than it actually is… Spiced chicken with that perfect golden char, caramelized onions, and all the cozy Mediterranean flavors in one pan.

The best part? This recipe makes a big batch (about 6 servings), so you’ve got plenty leftover for lunch the next day. It also makes for the perfect meal prep meal for easy protein throughout the week. Just store it in the fridge and reheat when you’re ready.

If you love this recipe, be sure to checkout my Sheet Pan Chicken Gyros which take this base to another level!

Why You’ll Love This Sheet Pan Chicken Shawarma

• One-pan – less cleanup, more flavor.
• High Protein – 38g per serving!
• Meal prep friendly – keeps perfectly in the fridge.
• Versatile – enjoy it in a pita, over rice, or on a fresh salad.
• High protein – powered by chicken and Greek yogurt.Gluten free (as long as you skip the pita) – serve it over rice, quinoa, or salad for a naturally GF dinner.

Prefer Video Over Reading?

Ingredients

• 3 lb boneless, skinless chicken thighs
• 1/2 cup plain Greek yogurt
• 2 tbsp tomato paste
• Zest + juice of 1/2 lemon
• 1 tbsp minced garlic
• 1 tbsp dried oregano
• 1 tbsp paprika
• 2 tsp cumin
• 1/4 tsp cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large red onion, sliced
• Olive oil spray

How to Make It

1. Preheat your oven to 425°F.
2. Dice chicken thighs into 1-inch cubes and place in a large mixing bowl. Add all ingredients except the onion. Mix well.
3. Cover and marinate for at least 20 minutes (on the counter) or up to 12 hours in the fridge for maximum flavor.
4. Line a baking sheet with parchment paper. Spread chicken in an even layer. Top with sliced onion and lightly spray with olive oil.
5. Bake for 35–40 minutes, then switch oven to broil for 3–5 minutes until the tops are slightly charred.
6. Serve warm over rice with hummus + tzatziki, stuffed in pita bread, or on a crisp salad.

Serving Ideas

One of the reasons I love this recipe is how versatile it is. You can serve it a different way every time and it never gets old:

• Over rice or quinoa with hummus and tzatziki
• Stuffed in pita bread or wraps with lettuce, tomato, and cucumber
• Over a fresh salad with tahini dressing for a lighter option
• Paired with roasted potatoes and grilled veggies for a heartier dinner
• In a GYRO – check out my Sheet Pan Chicken Gyros recipe here

Tips & Variations

• Make it spicier: add 1 tsp cayenne pepper or red pepper flakes.
• Switch the protein: swap chicken thighs for chicken breast (shorten cook time by ~5 minutes).
• Serve it family-style: load up a big platter with rice, pita, cucumber, and sauces for a DIY shawarma night.
• Keep it gluten free: serve with rice, quinoa, or salad instead of pita.
• Storage: refrigerate leftovers in an airtight container up to 4 days.

Nutrition (per serving)

Calories: ~320
Protein: ~38g
Carbs: ~8g
Fat: ~15g

This recipe makes 6 servings. Macros may vary based on ingredients and amounts used.

Love this recipe? Try my Easy Sheet Pan Chicken Gyros next – another high-protein, Mediterranean favorite with a similar base that’s perfect for busy weeknights!