Sheet Pan Lebanese Chicken Shawarma

4.60 from 5 votes

Sheet Pan Lebanese Chicken Shawarma

This sheet pan Lebanese chicken shawarma is oven-baked for an easy, simple shawarma recipe. Thinly sliced chicken is marinated with salt, shawarma spices, and vinegar, then mixed with sliced tomatoes and onions. Bake this roasted chicken shawarma recipe for 40 minutes in a 425 ℉ (220 ℃) oven. Serve as a shawarma pita with garlic toum sauce, french fries, and pickles.

Servings: people

Ingredients

Chicken Shawarma

3 lbs sliced chicken chicken tenders, chicken breast, or chicken thighs (see note 1)
3 medium tomatoes Roma
1 medium onion
4 tablespoon shawarma seasoning see note 3
6 crushed garlic cloves
6 tablespoon vinegar
salt and pepper to taste

Batata Harra Fries (Optional)

2 medium potatoes
¼ cup chopped fresh cilantro
3 tablespoon garlic paste
2 tablespoon olive oil
salt to taste

US Customary - Metric

Instructions

Chicken Shawarma

Preheat the oven to 425 ℉ (220 ℃).
Slice the chicken into thin strips. Mix the garlic paste, shawarma seasoning, vinegar, and salt with the chicken. Let the chicken marinate for a few minutes while slices the tomatoes and onion.
Slice the onion and tomatoes thinly.
In a large baking dish (9" x 13"), mix the marinated chicken shawarma, sliced onions, and sliced tomatoes. Bake the chicken shawarma at 425 ℉ (220 ℃) for 40 to 45 minutes. Mix the shawarma once halfway so the meat cooks evenly.

Shawarma Wrap

Slather toum garlic sauce on large Lebanese pita bread. Lay chicken shawarma, french fries (or baked batata harra fries), and pickles. Wrap tightly and enjoy!

Batata Harra Fries (Optional)

Peel and slice the potato into fries. Coat the fries in olive oil. In a large bowl, mix garlic paste, chopped cilantro, salt, and fries.
Lay the potatoes on a parchment paper lined baking sheet in a thin layer without over-crowding the pan. You might need two large baking sheets, one for each potato.
Bake the french fries at the same time as the chicken. Bake at 425 ℉ (220 ℃) for about 40 to 45 minutes.

Video

Notes

Use boneless skinless chicken: either chicken breast, chicken thighs, or chicken tenders.
Make chicken shawarma into a wrap, salad, or bowl.
Some homemade Lebanese shawarma recipes use Lebanese 7 spices + allspice instead of shawarma mix (that's how my family makes shawarma). It tastes different than what you might find at a restaurant. Substitute 4 tablespoon shawarma mix for 3 tablespoon Lebanese seven spice + ½ tablespoon allspice.
Storage: Store shawarma in an airtight container in the fridge for up to 5 days. Reheat in a microwave, oven, or air fryer. Method for freezing raw shawarma: Batch prepare shawarma by slicing and marinating a bulk quantity of chicken. Store the raw marinated thin slices of meat in a freezer bag. When ready to prepare, defrost the meat.

Nutrition