Easy Sheet Pan Chicken Shawarma Bowls
These easy and healthy chicken shawarma bowls pack in all the flavors of your favorite takeout chicken shawarma plate. Drizzle with homemade lemon garlic tahini sauce and enjoy!
I’m always looking for easy, healthy weeknight meals that make everyone in my family happy! This is hard to achieve with kids, which is why I love the “build your own” bowl dinner. This way, everyone can pick and choose the ingredients they want, and I know it’s all healthy.
These healthy, protein-packed bowls are Paleo, Whole30, and dairy-free, truly something for everyone! Topped with delicious shawarma sauces like my homemade lemon tahini or Whole30 tzatziki, this delicious recipe will top your meal rotation in no time!
TABLE OF CONTENTS
How to Make Chicken Shawarma Bowls
This Middle Eastern dish is typically made with thinly-sliced garlicky chicken or lamb served on pitas with sauce. The term “shawarma” or “shawerma” means “turning” in Arabic. The meat was typically stacked and cooked on a vertical rotisserie. For my version, it’s all about the marinade! The combination of spices, lemon, and olive oil marinated on chicken thighs or chicken breasts gives you tender, juicy chicken with tons of amazing flavor.
Ingredients for Shawarma Bowls
Chicken: For this recipe, you can use chicken breasts or chicken thighs. Chicken thighs are darker meat, so the fat tenderizes the chicken and creates a delicious flavor, however, chicken breasts will also work!
Spices: Some people buy a pre-made shawarma spice mix, but if you have the spices on hand, it’s super easy to make your own.
My shawarma marinade combines salt, turmeric, cumin, paprika, coriander, crushed red pepper, ground cloves, and cinnamon with minced garlic, sliced onions, olive oil, and lemon juice.
Homemade Tahini Sauce: Authentic chicken shawarma dishes typically come with delicious sauces like tahini and tzatziki. My homemade lemon garlic tahini is super easy to make and just includes a few ingredients. Combine tahini paste, minced garlic, lemon juice, water, and salt, and drizzle!
You can also check out my easy Whole30 Tzatziki Sauce if you want to top your bowls with that as well.
Sheet Pan Cooking Method
This recipe is great because your oven does all the work! Simply place your marinated chicken, onions, and any extra marinade on a lined baking sheet and bake for 20-30 minutes at 425F.
Remove from oven, and serve the cooked chicken in bowls with greens, cauliflower rice, diced cucumber, and tomato with a drizzle of the tahini sauce. Enjoy!
More Easy Whole30 Chicken Recipes
Healthy Chicken Salad with Grapes
Healthy Buffalo Chicken Spaghetti Squash Casserole
Baked Butter Chicken Meatballs
Mary’s Tips & Tricks
How to Serve Chicken Shawarma Bowls: Serve the cooked chicken in bowls with greens, cauliflower rice, diced cucumber, and tomato with a scoop of my Whole30 Tzatziki Sauce & a drizzle of the tahini sauce. Enjoy!
Storing Leftovers: Store leftovers in an airtight container for up to 5 days in the refrigerator.
Meal Prep: These chicken bowls are the perfect meal prep meal. Make a big batch on Sunday, make individual bowls, and store in meal prep containers. Serve warm or cold with a dollop of tzatziki and a drizzle of tahini sauce.
FAQs
Can I freeze chicken shawarma? Yes! Store in a freezer-safe, airtight container. Defrost overnight in the fridge and heat in the microwave for 3-5 min, or in the oven on 350F for 15-20 min.
What else can I make with leftover chicken shawarma? If you’re not eating Whole30, use leftover chicken to make chicken shawarma wraps. Find your favorite gluten-free pita bread or wrap, stuff it with the contents of the bowls, and serve with tzatziki or tahini sauce. Chicken shawarma wraps for the win!
What other sauces can I serve with chicken shawarma bowls? The most popular chicken shawarma sauces are tahini and tzatziki sauces. In this recipe, I include my homemade lemon garlic tahini, but check out my Whole30 Tzatziki Sauce for added flavor and creaminess.
How many calories are in chicken shawarma? For one delicious and filling chicken shawarma bowl, it’s just 469 calories! The perfect lunch or dinner meal.
If you try this dish and love it, a star rating and review below would mean the world! Don’t forget to share your creations on Instagram – I love seeing what you make!
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Recipe by: Mary’s Whole Life
Photos by: Casey from The Mindful Hapa
This post contains affiliate links. This means if you make a purchase using one of my links, I may receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!
Sheet Pan Chicken Shawarma Bowls
Ingredients
- 2 lbs boneless chicken breasts or thighs, cut into thin strips
- 1 onion, sliced thin
- ½ cup olive oil
- 3 cloves minced garlic
- Juice from 1 lemon
- 1 tsp salt
- 2 tsp cumin
- 1.5 tsp turmeric
- 1.5 tsp paprika
- 1 tsp coriander
- ½ tsp crushed red pepper
- ½ tsp ground cloves
- ½ tsp cinnamon
Lemon Garlic Tahini Sauce
- ½ cup tahini paste
- 2 tbsp lemon juice
- 1 clove minced garlic
- ¼ cup water
- ½ tsp salt
Equipment
Instructions
- Add the chicken strips and sliced onion to a large resealable plastic bag or shallow baking dish.
- Combine the olive oil, garlic, lemon juice, and spices in a bowl and whisk. Pour the marinade over the chicken and onions and toss to coat. Let the chicken marinate in the fridge for a minimum of 30 minutes. Overnight is ideal!
- Preheat your oven to 425 and line a baking sheet with parchment paper or foil. Dump the chicken and onions (along with any marinade) onto the baking sheet and spread out in an even layer. You don't want any pieces of chicken overlapping so they cook evenly!
- Bake for 25-30 minutes.
- While the chicken is baking, prepare the lemon garlic tahini sauce. Combine all of the ingredients in a bowl and mix using a hand-held immersion blender. Alternatively, you can blend them up in a regular blender or pulse in a food processor until smooth. Add water if needed to get it to your desired consistency!
- Serve the cooked chicken in bowls with greens, cauliflower rice, diced cucumber, and tomato with a scoop of my Whole30 tzatziki sauce & a drizzle of the tahini sauce. Enjoy!
61 Comments on “Easy Sheet Pan Chicken Shawarma Bowls”
This chicken shwarma was fabulous! We thoroughly enjoyed the perfect combination of herbs & spices on the marinated chicken. Fresh cucumbers, peppers and tomatoes from the garden was an added bonus to our bowls.
Thanks Barbara!
Mary’s tzatziki sauce is fabulous. This dish is def on rotation in my house!
Thank you so much!
Yum! This recipe is quick and easy for a weeknight meal! My family devoured this one!
YAY!
So delicious and so much flavor. Can’t wait to make again!
I’m not sure I’ve ever left a review on food before, but this dish was AMAZING! I stumbled across the picture of it on Instagram and was excited to try it. I am not a good cook, but this was fantastic, my husband went back for 3rds and asked if this could be a house staple made on rotation! Thank you Mary! Can’t wait to try more of your recipes!
Yay! This makes me happy! Thanks Molly!
This was SO good! It’s definitely made its way into our weekly rotation. Thanks for such a great recipe!
Thanks Brittany!
For sure making again. What I loved was how easy it was to prep the night before to have an easy dinner ready for the family the next day! We used both sauces like she recommended and mixed it all together and it was great! Such an easy meal to prep for a friend!
Thanks Krissy!!
Made this a few n8ghts ago! Wow the spices are spot-on for the chicken. Only marinated for like a few hours. It was a delicious bowl! Will definitely make again!
Thank you Rosemary!
The chicken and onions were delicious! Prepped it yesterday and cooked it today. Marinading over night was a great recommendation.
Glad to hear it, thanks Abby!
Absolutely THE best Chicken Shawarma recipe out there! And it’s SO easy! Will be making this again very soon!
Thank you, Jennifer!!
New fave dinner! I didn’t have ingredients for tahini but still outstanding! Will be in our regular rotation. Leftovers were just as good. Thanks for another winner!
So glad to hear it, Jill! Thank you!
This is fantastic!! I was out of tahini so I topped with tzatziki. Leftovers were fought over. Thanks for another tasty and easy recipe!
Simple and delicious. It had all the right flavors. Even my 2 and 4 year old loved it. We did take a shortcut and used Cava’s lemon herb tahini sauce to save ourselves a little more time and it was delicious with it as well.
Fabulous all around. Loved your tzatziki too! Great leftover for veggies dip.
This is one of our favorite recipes! It is busting with so much delicious flavor and it’s so easy to prep ahead of time. Even my chicken hating hubby loves it! Def make it with the tzatziki sauce!
This chicken shawarma sheet pan meal was so delicious and super quick and easy to make! I love that it can also be prepped/made ahead for an easy weeknight meal. Healthy and delicious!
Easy and delicious! We served in pitas with the lemon tahini sauce, cucumber yogurt sauce, and veggies. Leftovers were delicious on Greek salad the next day.
This might be one of my FAVORITE recipes-not only from Marys Whole Life, but ever! So full of flavor and easy to make!
Weekly rotation! Made these for the first time this week and my husband already asked when we could have them again!! So good, quick and easy weeknight meal! Delicious as always, love Mary’s recipes!
This recipe was incredible!! Super simple with mostly pantry staples but jam packed with flavor. When my picky 5 year old loves it, I know I made a winner. Thanks for the recipe!