This oven-baked shawarma chicken comes together quickly and bakes in minutes. It’s perfect for wraps, rice bowls, or salads.
Some recipes are so simple that cooking hardly feels like work — this oven-baked shawarma chicken is one of them. It comes together fast, uses minimal dishes, and often takes less time than ordering takeout. I prepare the whole recipe directly on a baking sheet and slide it into the oven. You can also assemble it ahead of time and bake just before serving, making it a great back-to-school dinner for busy evenings when everyone arrives hungry.
If you prefer, you can cook this on the grill using a grill screen: grill over medium-high heat for about 6–8 minutes, flipping every 2 minutes.
As with most sheet-pan meals, the results are best with a sturdy baking sheet. Disposable cookie sheets work in a pinch, but a proper sheet gives superior browning and crisp edges.
This version uses two spice blends — a Mediterranean blend and a hot blend — to create the classic shawarma flavor. Substitutions are included in the recipe for those who don’t have pre-mixed blends, but using ready-made blends saves time and measuring.
There are many ways to serve this chicken: tuck it into a wrap or laffa, pile it on a salad, or serve it over rice for a hearty bowl. It also pairs well with roasted chickpeas, roasted vegetables, fries, pickles, or any sides you enjoy.
Oven-Baked Shawarma Chicken on a Sheet Pan
Ingredients
- 1½ lbs. chicken cutlets (approx.), cut into bite-size pieces
- 2 Tbsp oil
- 2 Tbsp shawarma seasoning
- 1 tsp Union Spice Blend Mediterranean*
- ¼–½ tsp Union Spice Blend Hot Stuff*
- ½ tsp salt
Instructions
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Preheat the oven to 500°F and line a sheet pan with parchment paper.
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Toss the chicken with oil and the spices until well coated. You can do this directly on the sheet pan for easy cleanup.
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Bake for 10 minutes, then switch the oven to broil and broil for an additional 2 minutes to brown the edges. Watch closely to avoid burning.
Notes
Recipe by Faigy Murray