Quick and flavorful Baked Chicken Shawarma can be made with either chicken or tofu (or both!). Turn these into healthy Shawarma Bowls, or repurpose into Shawarma Wraps. Vegan and gluten free-adaptable!
Ooooooooooh the things you can make with this recipe, the limitless variations, the endless possibilities… Baked Chicken ( or tofu) Shawarma! Oh my, you are going to love it!
Vegan and gluten-free adaptable, this will make vegans and meat-lovers both happy! Soooooooo full of flavor and sooooooooooo very easy! Can you tell I’m just a little excited for you to try this one this week?!
If you are looking for my authentic Grilled Chicken Shawarma recipe, go here!
Watch how to make Sheet Pan Shawarma Wraps!
Last week I threw a birthday party for a couple of friends. I ended up making this really simple Baked Chicken Shawarma loaded up with veggies and chicken and tofu. Because we had a few vegan and gluten-free friends, I served this with tofu shawarma and cauliflower rice, which I also roasted on a sheet-pan.
Super easy! I put on a podcast and chopped veggies for Israeli Salad and made a few sauces (Tahini Sauce and Zhoug yogurt) to go along with the meal. After the guests arrived and had a cocktail in hand, I put the pre-prepped sheet pan in the oven…. and 30 minutes later it was done. Voila!
Everyone made their own version of Shawarma Bowls right off the sheet pan. I thought about putting everything in nice porcelain baking dishes ( like I did when catering) and of course you could do this, but I was feeling lazy and left it all on the sheet pan…ahaha!
And guess what? It was great. My friends had fun making their own bowls in the kitchen and the easy clean-up afterwards was the BEST.
As you can see, I’ve got both chicken and tofu on the sheet pan– on opposite ends. Both vegans and meat-eaters are happy!
If hosting a dinner party, there are a whole host of sides that would taste terrific with this!
For a special gathering you could pair this with:
Of course you don’t have to do it all…but I do recommend at least one sauce! OK?!
Any the leftovers can be repurposed into shawarma wraps or pitas.
For extra veggies try this Israeli Salad.
When cooking for just Brian and I, I opt for simple shawarma wraps.
He had Chicken Shawarma Wraps and I had the Tofu Shawarma Wraps.
I left out out all the veggies in this smaller batch as you can see.
You could also stuff with Everyday Kale Slaw !!!
So here above you see the vegan shawarma wrap. It truly is delcious.
Here below you see the Vegan Shawarma Bowls! So Tasty!!!
I know you’ll come up with your own variations of this so please share your adaptions below!
Here are some recipes that will pair well!
- Everyday Kale Salad ( stuff the shawarma wraps with it!)
- Zhoug or Zhoug yogurt
- Everyday Tahini Sauce
- Quick Pickled onions
- Israeli Salad
- Here are 25 more Simple Sheet-Pan Dinners!
Have a great week!
Quick and flavorful Baked Chicken Shawarma can made with either chicken or tofu (or both!). Turn it into healthy Shawarma Bowls, then repurpose into Shawarma Wraps. Vegan and gluten free-adaptable!
- 1– 1 ½ pounds chicken ( breast or thigh) or tofu or a mix of both ( like 1 pound chicken and 8 ounces tofu)
- 1 onion
- 1 red pepper- optional
- 1 cauliflower – optional see notes
Quick Shawarma Marinade:
- 1 teaspoon kosher salt
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon turmeric
- 1 teaspoon granulated garlic ( or two cloves, finely minced)
- 2 tablespoons olive oil
- 4 x 10-12 inch wraps or pita bread
- Cucumber, radish, or tomato, Everyday Kale Slaw or Isreali Salad or greens like arugula or spinach
Shawarma Bowl Options:
- cooked grain ( rice, quinoa, barley) or roasted, “riced” cauliflower ( see notes)
- roasted cauliflower or other roasted veggies
Preheat oven to 400 F
Whisk the marinade ingredients together in a small bowl.
On a large parchment lined sheet-pan, place chicken breasts, tofu filets, and any vegetables that you want to use. Brush the chicken and tofu very liberally with marinade. For the other veggies, drizzle with olive oil, salt, pepper and a little lemon zest is nice. 🙂 Place in the oven for 20-30 minutes.
If making a grain bowl, cook the grains now. You could also roast “riced” cauliflower at the same time, on another sheet pan. Season it with olive oil, salt, pepper, lemon zest, perhaps some cumin – toss it every 10 minutes or so until cooked with a few nice crispy bits.
Check chicken after 20 minutes ( breast will cook faster). Toss veggies, and cook until chicken is cooked through and veggies are tender. Tofu takes 30 minutes to get a nice crust.
Prepare for happy mouths.
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