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! 

Baked Chicken Shawarma Recipe

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!

 

vegan 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.

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!

If hosting a dinner party, there are a whole host of sides that would taste terrific with this!

shawarma sauces

For a special gathering you could pair this with:

Israeli SaladQuick Pickled Onions, Everyday Kale Slaw, Zhoug or Zhoug Yogurt and/or Everyday Tahini Sauce or even Falafels  Lots of options here!

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.

vegan shawarma

For extra veggies try this Israeli Salad.

Isreali salad recipe

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.

baked chicken shawarma

I left out out all the veggies in this smaller batch as you can see.

 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!!

You could also stuff with Everyday Kale Slaw !!!

shawarma wrap with tahini sauce

So here above you see the vegan shawarma wrap. It truly is delcious.

Here below you see the Vegan Shawarma Bowls! So Tasty!!!

vegan shawarma with tahini sauce

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!

Have a great week!

xoxo

Sylvia

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Weeknight Dinner Idea! Sheet-Pan Shawarma- made with your choice of chicken or tofu, and lots of healthy veggies. Turn these into wraps or bowls! PLUS 10 Sheet-Pan Dinner to Make life simple! #sheetpandinners #onepanmeal #weeknightdinner #shawarma #Baked

Baked Chicken Shawarma (Vegan adaptable!)

  • 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

Description

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!


Ingredients

Scale
  • 11 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:

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.


Instructions

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.


Nutrition

  • 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

Keywords: baked chicken shawarma, chicken shawarma oven, oven chicken shawarma, tofu shawarma, chicken shawarma recipe, chicken shawarma baked, sheet pan chicken shawarma

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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  1. 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!!

  2. 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!

  3. I made this with tofu that I sliced thinly and it was amazing!! Thanks for the recipe.

  4. 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!

  5. 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!

  6. 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.”

  7. 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

  8. 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!!