Sheet Pan Chicken Shawarma Sandwich

This Sheet Pan Chicken Shawarma Sandwich is everything you love about your favorite Mediterranean street food—tender, spice-marinated chicken, warm flatbread, pesto sauce, and crunchy veggies—but made super easy with one sheet pan and zero fuss.

The chicken is deeply seasoned with shawarma spices and roasted to juicy perfection, then tucked into pita or flatbread with your choice of creamy pesto tahini sauce or tahini drizzle. Perfect for weeknight dinners, meal prep, or casual entertaining.

Why You’ll Love This Recipe:

• One pan, big flavor – minimal mess, all the spice

• Customizable – build your sandwich your way

• Great for meal prep or serving a crowd

• Naturally dairy-free optional

• So satisfying without being heavy

Final Thoughts:

This Sheet Pan Chicken Shawarma Sandwich is the kind of meal that tastes like you ordered it from a food truck—but you made it yourself, in under an hour, with just one pan. It’s easy, full of flavor, endlessly adaptable, and perfect for feeding your people with minimal effort.

Whether you’re wrapping it in pita, stuffing it into naan, or layering it over rice, this recipe deserves a permanent spot in your weeknight rotation.

Yield: 4-6 servings

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Sheet Pan Chicken Shawarma Sandwich

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

This Sheet Pan Chicken Shawarma Sandwich is everything you love about your favorite Mediterranean street food—tender, spice-marinated chicken, warm flatbread, pesto sauce, and crunchy veggies—but made super easy with one sheet pan and zero fuss.

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Ingredients

For the Chicken

• 1½ lbs boneless, skinless chicken thighs
• 3 tbsp olive oil
• Juice of 1 lemon
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1½ tsp ground coriander
• 1 tsp ground turmeric
• ¾ tsp ground cinnamon
• ¾ tsp kosher salt
• ½ tsp black pepper
• Pinch of cayenne (optional)

For the Sandwiches

• 4–6 warm pita, naan, or flatbread
• ½ small red onion, thinly sliced
• 1 cup chopped romaine or shredded lettuce
• 1 cup chopped cucumber or tomato
• Pickled red onions or turnips (optional)
• Crumbled feta (optional)
• Fresh parsley or mint

For the Pesto Tahini Sauce

• ¼ cup tahini
• 3 tbsp pesto (store-bought or homemade)
• 1 tbsp lemon juice
• 1–2 tbsp water (to thin as needed)
• Salt & pepper to taste

Instructions

1. In a large bowl or zip-top bag, mix together olive oil, lemon juice, garlic, and all spices. Add chicken thighs and toss to coat.
2. Marinate for at least 30 minutes (or up to overnight in the fridge).
3. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment or foil.
4. Spread chicken out in a single layer. Roast for 25–30 minutes, flipping halfway, until cooked through and slightly crispy on the edges.
5. Optional: Broil for 2–3 minutes at the end for extra char.
6. While the chicken cooks, mix all pesto sauce ingredients in a small bowl. Taste and adjust seasoning.
7. Slice or shred the roasted chicken.
8. Spread a layer of pesto sauce (or hummus) over each warm pita or flatbread.
9. Top with chicken, red onion, romaine, cucumbers/tomatoes, and any extras like feta or pickled onions. Finish with herbs and a drizzle more sauce.

Notes

Use chicken breasts if preferred — just reduce cook time slightly

Swap pesto sauce for tahini or garlic toum for a traditional twist

Make it a shawarma bowl with rice, quinoa, or couscous

Add grilled veggies like peppers or eggplant for extra texture

Store leftovers separately and assemble fresh sandwiches all week

Nutrition Facts

Calories

588

Sugar

2 g

Protein

42 g

Fat

32 g

Carbs

33 g

Sat. Fat

6 g

Cholesterol

169 mg

Fiber

4 g

Net carbs

29 g

Sodium

1053 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.