Sheet-Pan Shawarma-Spiced Chicken
This article presents a recipe for Shawarma-Spiced Chicken, a Middle Eastern dish adapted for easy preparation. The recipe features chicken thighs and onions broiled together, served with warm pita and a tangy garlic yogurt. It is designed for a quick weeknight meal that can be made in about 45 minutes.
- ▪The recipe uses skinless, boneless chicken thighs for their juiciness and resilience to overcooking.
- ▪Onions are charred alongside the chicken under the broiler for added flavor.
- ▪The dish is served with warm pita, sliced tomatoes, cucumber spears, and a garlic yogurt sauce.
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RecipesSheet-Pan Shawarma-Spiced ChickenBy Jesse SzewczykMay 21, 2026Photograph by Elliott Jerome Brown Jr., Prop Styling by Alex Massillion, Food Styling by Thu BuserArrowJump To RecipePrintShawarma, the beloved Middle Eastern dish of thinly sliced, marinated meat slow-roasted on a vertical spit, is typically served with flatbread and an array of accompaniments. This version, which calls on chicken thighs for their juiciness and resilience to overcooking, chars them under the broiler alongside chunks of onion for a fuss-free dinner that will quickly make its way into your weeknight rotation. After the chicken comes out of the oven you can push the thighs to the side to make room for all of the toppings: sliced tomato, cucumber spears, and a tangy garlic yogurt.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at Bon Appétit.
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