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Sheet Pan Chicken Shawarma with Whipped Feta

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This easy sheet pan chicken shawarma recipe features juicy, spiced chicken roasted with onions and peppers, served with a cool, tangy whipped feta. It’s a fuss-free, flavorful dinner perfect for busy weeknights and guaranteed to please a crowd.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 1 cup plain Greek yogurt
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons kosher salt
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 large red onion, cut into thick wedges
  • 1 bell pepper, sliced (optional)
  • 8 ounces feta cheese, crumbled
  • 1/2 cup Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 small garlic clove, minced
  • Black pepper, to taste
  • Fresh parsley or cilantro, chopped (optional, for garnish)
  • Warm pita or flatbread (optional, for serving)
  • Sliced cucumbers and tomatoes (optional, for serving)
  • Pickled onions or jalapeños (optional, for serving)
  • Sumac or extra paprika (optional, for sprinkling)

Instructions

  1. In a medium bowl, whisk together Greek yogurt, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, kosher salt, and lemon juice.
  2. Add chicken thighs and toss until well coated. Cover and refrigerate at least 30 minutes (overnight is best for deep flavor).
  3. Cut the red onion into thick wedges and slice bell pepper if using. Set aside.
  4. Preheat oven to 425°F (220°C) and place rack in the center.
  5. Line a large sheet pan with parchment or foil. Spread marinated chicken thighs evenly, spaced out for browning. Scatter onion wedges and pepper slices around chicken.
  6. Roast 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.
  7. Meanwhile, 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.
  8. 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 desired.
  9. Serve with warm pita, sliced cucumbers, tomatoes, and pickled onions or jalapeños.

Notes

Marinate chicken overnight for best flavor. Don’t overcrowd the pan for crispier chicken. Use a thermometer to avoid overcooking. Whipped feta can be made by hand if you don’t have a food processor. For gluten-free, use almond flour pita or serve without bread. Add cayenne for a spicy kick or swap chicken for cauliflower for a vegetarian version.

Nutrition

Keywords: sheet pan, chicken shawarma, whipped feta, easy dinner, Mediterranean, healthy, meal prep, weeknight, gluten-free, yogurt marinade

Find it online: https://tessierecipes.com/sheet-pan-chicken-shawarma-recipe-easy-dinner-with-whipped-feta/