Sheet Pan Chicken Shawarma Recipe – Easy Dinner with Whipped Feta

The sizzle of spiced chicken roasting away on a single pan—it’s honestly one of those kitchen moments that makes me do a happy little dance. The first time I made this sheet pan chicken shawarma with whipped feta, the aroma hit me like a wave of nostalgia and excitement. Imagine smoky, garlicky chicken, golden edges thanks to a magical spice blend, and then a cool, tangy whipped feta to swipe through every bite. And you know what? I whipped this up after a long day, craving something restaurant-level without all the fuss. Sheet pan dinners have saved me more times than I can count, and this chicken shawarma recipe is truly a weeknight hero.

It’s hard not to love a dish that brings together bold, Middle Eastern flavors with minimal cleanup. I learned the trick of marinating chicken in yogurt years ago—thanks, Grandma—and it’s still my secret for juicy, tender shawarma at home. And that whipped feta? Let’s just say, it became my go-to after one too many disappointing tzatziki tubs.

This recipe is for anyone who loves big flavor but not big messes. Whether you’ve got picky eaters, hungry teens, or just a craving for something satisfying yet healthy, this sheet pan chicken shawarma hits all the marks. As a recipe developer who’s tested this more times than I’ll admit, I promise: you’ll have dinner on the table fast, and it’ll taste like you spent hours in the kitchen. If you’re looking for a new easy dinner that feels special (but isn’t complicated), this is it.

Why You’ll Love This Sheet Pan Chicken Shawarma Recipe

Let’s face it—when you need dinner on the table fast, sheet pan meals are like magic. But this isn’t just any chicken shawarma. Here’s why you’ll keep coming back for more (and why my own family requests it weekly):

• Quick & Easy: From marinating to roasting, this comes together in under 45 minutes. Perfect for busy weeknights or when you want to impress without stress.
• Simple Ingredients: Chances are, you’ve got everything in your pantry—no wild goose chase for exotic spices (unless you want to, of course!).
• Perfect for Any Occasion: This chicken shawarma works for casual dinners, meal prep, brunches, or even last-minute entertaining.
• Crowd-Pleaser: Seriously, I’ve never had leftovers. Kids, teens, adults—they all love it. And the whipped feta is a revelation even for picky eaters.
• Unbelievably Delicious: The combination of warm spices, crispy chicken edges, and creamy, tangy whipped feta makes every bite a little celebration.

This sheet pan chicken shawarma recipe stands out because of the yogurt marinade—keeping the chicken tender and flavorful. I blend the spices myself, using extra garlic (because, yes, I’m that person). Whipping feta with yogurt, lemon, and a drizzle of olive oil is a game-changer. Unlike traditional shawarma, you don’t need a rotisserie or a grill—just your trusty oven.

There’s something about that first bite: warm chicken, cool whipped feta, and maybe a sprinkle of fresh herbs for good measure. Honestly, this is comfort food that doesn’t weigh you down. If you want a dinner that feels restaurant-worthy but is secretly simple, this is your new favorite. Give it a shot—you’ll see why it’s become a staple in my kitchen!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to bring bold flavor and satisfying texture without the fuss. Most are pantry staples, and a few fresh items make it shine. Here’s what you’ll need for irresistible sheet pan chicken shawarma with whipped feta:

For the Chicken Shawarma:

• 2 pounds (900g) boneless, skinless chicken thighs (juicier than breasts, but you can swap if you prefer)
• 1 cup (240g) plain Greek yogurt (full-fat or 2% is best—adds tenderness and tang)
• 3 tablespoons olive oil (extra virgin for depth)
• 4 garlic cloves, minced (I go heavy on garlic for punchy flavor)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons smoked paprika (regular works, but smoked is next-level)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1 ½ teaspoons kosher salt
• Juice of 1 lemon (about 2 tablespoons, fresh is key)
• 1 large red onion, cut into thick wedges
• Optional: 1 bell pepper, sliced (adds color and sweetness)

For the Whipped Feta:

• 8 ounces (225g) feta cheese, crumbled (I like block-style for creaminess)
• ½ cup (120g) Greek yogurt (plain, thick)
• 2 tablespoons extra virgin olive oil
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 small garlic clove, minced
• Black pepper, to taste

For Serving & Garnish (Optional):

• Fresh parsley or cilantro, chopped
• Warm pita or flatbread
• Sliced cucumbers and tomatoes
• Pickled onions or jalapeños
• Sumac or extra paprika, for sprinkling

Ingredient tips: I recommend using block feta (not pre-crumbled) for the whipped feta—it’s creamier and less salty. For chicken, thighs are my go-to for flavor and moisture, but breasts work too (just watch the cook time). If you need dairy-free, swap coconut yogurt for Greek yogurt and try vegan feta. Almond flour pita is a great gluten-free option. This recipe is flexible, so don’t stress if you need to substitute an ingredient or two!

Equipment Needed

• Large Sheet Pan: At least 18×13 inches (45×33 cm) to fit everything without overcrowding. Rimmed sides prevent spills.
• Mixing Bowls: Two medium bowls—one for marinade, one for whipped feta.
• Whisk or Fork: For blending marinade and feta (a food processor makes whipped feta ultra-smooth, but a hand mixer works too).
• Sharp Knife & Cutting Board: For slicing chicken, onions, and prepping garnishes.
• Measuring Spoons & Cups: Precision matters with spices and liquid!
• Aluminum Foil or Parchment Paper: Optional, but makes cleanup easier.

I’ve used everything from budget sheet pans to fancy nonstick ones. Honestly, any rimmed pan will work—just avoid overcrowding, or the chicken won’t crisp up. If you don’t have a food processor for the whipped feta, a sturdy fork and some elbow grease do the trick. I’ve ruined a whisk or two over the years, so if you go manual, stick with a heavy-duty one. For easy cleanup, parchment paper is your best friend.

Preparation Method

1. Marinate the Chicken (10 minutes prep, 30 minutes to overnight):
   
   In a medium bowl, whisk together Greek yogurt, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, kosher salt, and lemon juice. Add chicken thighs and toss until well coated. Cover and refrigerate at least 30 minutes (overnight is best for deep flavor). If you’re pressed for time, even 15 minutes works!
   
   Tip: If using chicken breasts, slice them into strips for quicker marination and even cooking.
2. Prep the Veggies (5 minutes):
   
   Cut the red onion into thick wedges and slice bell pepper if using. Set aside.
   
   Note: Large wedges prevent burning and add sweetness.
3. Preheat the Oven:
   
   Set your oven to 425°F (220°C). Place rack in the center.
   
   Warning: Hot oven = crispier chicken edges. Don’t skip!
4. Arrange Chicken and Veggies on Sheet Pan (5 minutes):
   
   Line your sheet pan with parchment or foil. Spread marinated chicken thighs evenly, spaced out for browning. Scatter onion wedges and pepper slices around chicken.
   
   Sensory cue: Chicken should look glossy and heavily coated in marinade.
5. Roast (20-25 minutes):
   
   Bake for 20-25 minutes, flipping chicken halfway. Chicken is done when golden, edges are slightly charred, and internal temp hits 165°F (74°C). Onions should soften and caramelize.
   
   Troubleshooting: If chicken releases too much liquid, drain pan halfway to help it crisp up.
6. Make Whipped Feta (5 minutes):
   
   In a food processor (or bowl with a hand mixer), combine feta, Greek yogurt, olive oil, lemon zest, lemon juice, minced garlic, and black pepper. Whip until smooth and creamy—about 1 minute. Scrape down sides as needed.
   
   Prep note: Texture should be silky, with no big feta chunks left.
7. Serve:
   
   Spoon whipped feta onto a platter. Arrange roasted chicken shawarma and veggies on top or alongside. Garnish with fresh herbs, sumac, or extra paprika if you like.
   
   Personal tip: Serve with warm pita and crunchy cucumbers for the full experience.

Cooking Tips & Techniques

Here’s how to get the most out of this sheet pan chicken shawarma recipe, learned from many (sometimes messy) kitchen experiments:

• Marinate Longer for Flavor: If you can, let chicken sit overnight in the fridge. The yogurt tenderizes, and spices soak in for deeper taste.
• Don’t Crowd the Pan: Chicken needs space to brown and crisp. If your pan’s small, split into two batches or use two pans.
• Flip for Even Cooking: I used to skip this (lazy chef syndrome), but flipping halfway means even browning and juicier meat.
• Drain Excess Liquid: Sometimes chicken releases water—just carefully tilt and drain halfway through roasting for crispier results.
• Whipped Feta Texture: Use a food processor for ultra-smooth feta. If mixing by hand, mash well and add extra yogurt if it’s too thick.

Common mistake: Overcooking chicken! Thighs are forgiving, but breasts dry out fast. Use a thermometer—trust me, I learned the hard way. If you want a charred edge, broil for 2-3 minutes at the end. For multitasking, prep whipped feta while chicken roasts. I keep pita and veggies ready to serve—makes plating a breeze.

For consistent results, measure spices carefully. Too much cinnamon can overpower, and too little salt leaves things bland. With practice, you’ll find your perfect balance. And if you mess up? That’s normal—just adjust next time. Cooking is as much about learning as eating!

Variations & Adaptations

This sheet pan chicken shawarma recipe is flexible—here’s how you can tailor it to your needs and tastes:

• Low-Carb/Keto: Serve chicken and whipped feta over cauliflower rice or lettuce wraps instead of pita.
• Vegetarian Version: Swap chicken for thick slices of roasted cauliflower or chickpeas. Marinate and roast as you would the chicken.
• Spicy Shawarma: Add ½ teaspoon cayenne pepper or a pinch of chili flakes to the marinade for extra heat.

Cooking method tweaks: If you prefer grilling, thread marinated chicken onto skewers and grill over medium-high heat until cooked through. For air fryer fans, cook chicken at 400°F (200°C) for 14-16 minutes, flipping halfway—watch for browning.

Allergen substitutions: Use coconut yogurt and vegan feta for dairy-free, or almond flour pita for gluten-free. Personal favorite: I often add roasted carrots or zucchini for extra veggies—my kids love the sweetness, and it makes leftovers more colorful.

Serving & Storage Suggestions

This sheet pan chicken shawarma is best served hot, right off the pan. Pile chicken and veggies onto a platter with whipped feta and let everyone build their own pita wraps. I love adding sliced cucumbers, tomatoes, and a sprinkle of sumac for brightness.

Pair with a simple cucumber salad or tabbouleh, plus a glass of cold lemonade or mint tea. For brunch, serve alongside scrambled eggs and roasted potatoes.

If you have leftovers (rare in my house!), let chicken cool, then store in an airtight container in the fridge for up to 4 days. Whipped feta keeps well too—just give it a quick stir before serving. Freeze cooked chicken for up to 2 months; thaw and reheat in a 350°F (180°C) oven until warm. Reheat pita on a skillet for fresh-baked flavor. Honestly, the spices get even richer after a day or two—so don’t be afraid to meal prep!

Nutritional Information & Benefits

Per serving (based on 6 servings):

• Calories: ~420
• Protein: 38g
• Carbs: 14g
• Fat: 22g

Health benefits: Chicken thighs are rich in protein and iron. Greek yogurt adds calcium, probiotics, and gut-friendly goodness. Feta is lower in fat than many cheeses and provides beneficial B vitamins. The spices—especially turmeric—offer anti-inflammatory perks. This recipe is naturally gluten-free if you skip the pita or use a gluten-free wrap. Potential allergens: dairy (feta, yogurt), but easy swaps are listed above. For me, this meal fits into a balanced, Mediterranean-style diet and keeps my energy up on busy days.

Conclusion

If you’re looking for a quick, flavorful dinner that feels special but doesn’t leave your kitchen in chaos, this sheet pan chicken shawarma with whipped feta is your answer. It’s got comfort, excitement, and a little bit of magic in every bite. Customize it however you want—make it spicy, veggie-packed, or low-carb. I love this recipe because it’s forgiving, fuss-free, and always delicious (even when I’m tired and just winging it).

Try it out, tweak the spices to your taste, and let me know how it goes! Drop your favorite variations, share a photo on Pinterest, or leave a comment below if you discover a new twist. Cooking should be fun, not stressful—and I hope this recipe brings a little more joy to your table. Happy roasting!

FAQs

How long should I marinate the chicken for shawarma?

At least 30 minutes is ideal, but overnight gives the deepest flavor. If you’re short on time, even 15 minutes works—just make sure every piece is well coated.

Can I use chicken breasts instead of thighs?

Absolutely! Slice them into strips so they cook evenly. Just keep an eye on the oven—they cook faster and can dry out if overbaked.

What if I don’t have a food processor for the whipped feta?

No problem. Use a sturdy fork or hand mixer and mash well. It’ll be a little chunkier, but still creamy and delicious.

Is this recipe good for meal prep?

Yes! Cooked chicken and whipped feta keep well in the fridge for up to 4 days. Reheat gently and assemble wraps as needed.

Can I make the shawarma spice blend ahead?

Yes, mix the dry spices and store in an airtight container for up to 3 months. It’s great to have on hand for quick dinners!

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