Easy Crispy Sheet Pan Chicken Shawarma Recipe with Garlic Tahini Sauce
A quick and easy sheet pan chicken shawarma recipe featuring crispy, juicy chicken thighs paired with a creamy garlic tahini sauce, perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Middle Eastern
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Juice of half a lemon
- 1/3 cup tahini
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2–3 tablespoons water
- 1/2 teaspoon salt
- Optional: pinch of cayenne pepper
- Optional to serve: warm pita bread or flatbreads
- Optional to serve: chopped fresh parsley or cilantro
- Optional to serve: sliced cucumbers and tomatoes
- Optional to serve: pickled red onions or turnips
Instructions
- Preheat the oven to 425°F (220°C).
- Pat chicken thighs dry and cut into 1.5-inch pieces.
- In a small bowl, mix cumin, smoked paprika, garlic powder, ground coriander, turmeric, ground cinnamon, salt, and pepper.
- In a large bowl, toss chicken pieces with olive oil, lemon juice, and spice blend until evenly coated. Let sit 10-15 minutes if possible.
- Line a sheet pan with parchment paper and spread chicken pieces in a single layer without crowding.
- Bake for 25-30 minutes, flipping chicken halfway through at about 15 minutes, until golden and crispy with an internal temperature of 165°F (74°C).
- While chicken bakes, whisk tahini, lemon juice, minced garlic, salt, and water until smooth. Adjust consistency and seasoning; add cayenne if desired.
- Serve chicken warm with garlic tahini sauce drizzled on top and optional garnishes like pita, parsley, cucumber, and pickled onions.
Notes
Pat chicken dry before seasoning to ensure crispiness. Do not crowd the pan to avoid steaming. Flip chicken halfway through baking for even crisping. Add garlic tahini sauce only after baking to prevent burning. If chicken is not crispy enough, broil for 2-3 minutes watching carefully. Sauce can thicken in fridge; whisk in water or lemon juice before serving.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 350
- Fat: 22
- Carbohydrates: 5
- Protein: 30
Keywords: chicken shawarma, sheet pan chicken, garlic tahini sauce, easy dinner, weeknight recipe, crispy chicken, Middle Eastern chicken