Sheet Pan Shawarma Chicken Bowl
Spiced roasted chicken with warm pita, tahini drizzle, and fresh toppings—a complete Middle Eastern bowl ready in under 30 minutes. All the flavor of street-corner shawarma, sheet-pan simple.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 48g
Ingredients
- 1 lb chicken breast, boneless and skinless
- 3 tablespoons olive oil
- 2 teaspoons shawarma spice blend (or 1 teaspoon each cumin, paprika, cinnamon, and garlic powder)
- 3 tablespoons tahini
- 1 whole lemon (juiced, plus warm pita and cucumber or tomato for serving)
- 1 pinch salt and pepper to taste
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Place the chicken breast on a cutting board with the thicker side pointing toward you. Cut it lengthwise through the middle, creating two thinner, flatter pieces about 3/4 inch thick—like opening a book.
- 3
Pat the chicken pieces dry with paper towels, pressing gently on both sides to remove surface moisture; this helps them brown better.
- 4
Place a sheet pan on the oven rack and drizzle 1.5 tablespoons of olive oil across the pan surface, tilting it so the oil coats evenly.
- 5
Sprinkle 1 teaspoon of shawarma spice blend, salt, and pepper on both sides of each chicken piece, then press gently with your fingers so the spice sticks.
- 6
Carefully place the chicken pieces skin-side up on the hot oiled sheet pan; you should hear a sizzle immediately as the meat hits the hot surface.
- 7
Slide the pan into the oven and roast for 12–15 minutes until the chicken turns golden brown and the thickest part reaches 165°F when tested with an instant-read thermometer.
- 8
While the chicken roasts, whisk together 3 tablespoons of tahini, the juice from 1 lemon, 2 tablespoons of water, and a pinch of salt in a small bowl until smooth and pourable.
- 9
Remove the chicken from the oven and let it rest on the sheet pan for 2 minutes so the juices redistribute inside the meat.
- 10
Slice each chicken breast crosswise into 3/4-inch-wide strips, cutting perpendicular to the length so you see the tender interior.
- 11
Divide the sliced chicken between two serving bowls or plates.
- 12
Drizzle the tahini sauce in a thin zigzag pattern over the chicken from left to right using a spoon or squeeze bottle.
- 13
Serve immediately with warm pita bread on the side and fresh cucumber slices or diced tomato scattered on top.
Tools you’ll need
- instant-read thermometer
- large sheet pan
- cutting board
- chef's knife
- paper towels
- small bowl
- whisk
- spoon or squeeze bottle
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