Quick and flavorful Baked Chicken Shawarma can be made with either chicken or tofu (or both!). Turn these into healthy Shawarma Bowls or repurpose them into Shawarma Wraps. They’re vegan and gluten-free, adaptable! Looking for more sheet-pan meals? Check out our 25+ Delicious Sheet Pan Dinners!

Baked Chicken Shawarma Recipe

Here’s a simple recipe for Baked Chicken Shawarma- full of soooooo much flavor! An easy one-pan meal that can be made on a sheet pan! 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?!

This Grilled Chicken Shawarma recipe is great too, perfect for grilling weather!

Baked Shawarma Wraps| 60-sec video


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 afterward was the BEST.

How to make Baked Chicken Shawarma

chicken shawarma recipe


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!

shawarma sauces

What to serve with Baked Chicken Shawarma

Of course, you don’t have to do it all…but I do recommend at least one sauce! OK?!

vegan shawarma


When cooking for just Brian and me,  I opt for simple shawarma wraps.He has Chicken Shawarma Wraps, and I have Tofu Shawarma Wraps—one meal two ways, and two happy mouths.

 shawarma wrap with tahini sauce

I filled the shawarma wraps with greens, pickled onions, cucumber and Everyday Tahini Sauce. So simple, healthy and full of flavor!!

I know you’ll come up with your own variations of this so please share your adaptions below!

baked chicken shawarma

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Have a great week!



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baked chicken shawarma

Baked Chicken Shawarma (Vegan adaptable!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 33 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 Bowls 1x
  • Category: chicken, baked, adaptable
  • Method: baked
  • Cuisine: middle eastern


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!


Units Scale
  • 11 1/2 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:

Wrap Options:

Shawarma Bowl Options:

  • cooked grain ( rice, quinoa, barley) or roasted, “riced” cauliflower ( see notes)
  • roasted cauliflower or other roasted veggies

Serve both with Everyday Tahini Sauce, Zhoug, or Zhoug Yogurt, Baba ganoush and optional Isreali Salad.


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.

Cut chicken and assemble bowls or make the wraps.  Drizzle with Tahini sauce and/or  Zhoug yogurt.

If making wraps, use a warm tortillas or warm pita. Add greens, pickled onions, crunchy veggies, greens or kale slaw, and spoon tahini sauce over top. Zhoug yogurt is nice too!

Prepare for happy mouths.


  • Serving Size: -4 Bowls - calculated with chicken breast and "riced" cauliflower. No sauces.
  • Calories: 380
  • Sugar: 4.9 g
  • Sodium: 282.3 mg
  • Fat: 13.2 g
  • Saturated Fat: 2.3 g
  • Carbohydrates: 15.2 g
  • Fiber: 5.4 g
  • Protein: 50.5 g
  • Cholesterol: 148.9 mg

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    1. Hi there, shrimp cooks so quickly, I would add it to the baking sheet after the other veggies are almost done cooking. Either that, or just pan sear them in the marinade.

  1. What a flavor explosion this was! Recipes like this are why I love this site so much.
    Everything was wonderful! I made the chicken thighs with the bell peppers, onions, and cauliflower, and served it all on a bed of basmati rice. I also made the tahini and zhoug sauces. I’m definitely going to try it with wraps or pita bread sometime soon.
    I agree with you, your Israeli salad goes very well with this. So does your lemony kale slaw.

  2. Great flavors but I don’t think just tofu (without chicken) works very well here in terms of texture….I would use falafel in the future instead for a vegetarian option!

  3. Oh my goodness. Sylvia, you did it again. This was so good! Even my 2 and 4 year olds devoured it. We used whole wheat tortillas and dredged them in the cooked chicken marinade before “searing” each side. Added the chicken, rice, red peppers, onions, pickled red onions and feta. Will be on the monthly rotation now.

  4. This is a delicious meal and one of my go-to’s! One of the best pansheet meals, which I love for week night dinners! It is really easy to make. I’ve made it with chicken thighs, breasts, and tofu and all are delicious. Thank you!!

  5. This was absolutely delicious!

    I’ve had a pretty negative relationship with food for many years, and I’m so sick of feeling lethargic from not eating the right stuff. This meal made me feel like a million bucks! It’s the most nourishing thing I’ve eaten in weeks, and my mood got a nice boost from it as well!!!

    Thank you so much for sharing this recipe, it’s exactly what I needed today 🙂

    1. Hi Robyn- there is a Lamb Shawarma Roast on the blog- I would follow that recipe as a guide using a beef roast instead of Lamb. I bet that would turn out great!

  6. I always love your recipes but this one I am addicted to. I make up multiple little containers of the spice mix to keep in my pantry and then pull one out for a quick dinner. Tonight I cut up chicken breast into cubes, tossed with the spices and olive oil and popped it in the oven. Made some basmati and sautéd young turnip greens just picked and I can’t wait until it’s done!

  7. This is so yummy!

    I have made this recipe a few times now using chicken and assorted vegetables along with the recipe for basic hummus – topped with olive oil and sumac, and the everyday tahini sauce. So very good with fresh vegis added too. I also made a batch of saffron rice and added red potatoes to the sheet pan vegis since I recently was diagnosed with Celiac disease and crave a little starch. These recipes are wonderful and better than the Mediterranean restaurant I used to visit that is no longer the best option for me. And trust me, you’ll want to make the full recipe and enjoy leftovers as my husband and I do.

    Sylvia, I am so thankful for your many recipes that are adaptable and support my new food journey and good health! 🌺

    1. Awwww. Thanks so much Diane- glad you are finding the blog useful!

  8. I made this with chicken, tofu, and veggies, wrapped it in pitas with the kale salad and pickled onions, and added some leftover tzatziki that I had on hand. So good! My 13-year-old said it was the best of “all the weird wrap things you make.”

  9. Amazing! Made last night with the Israeli salad, tahini and yogurt zhoug. It was so good. My only regret was not making more to have more lunches this week

  10. I made the chicken shawarma with just veggies (no tofu) and served with the Israeli salad and some brown rice. I never comment on recipes I find online but this was absolutely outstanding. Some of the best chicken I’ve ever had. And the Israeli salad is fresh, crunchy, colorful, and lovely. Thank you for such an excellent couple of recipes!!


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