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! 

Looking for more one-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 the 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

More recipes you may like

Have a great week!

xoxo

Sylvia

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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

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

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.


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

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Comments

  1. Delish, I made a Buddha bowl with tofu, roasted red peppers, asparagus, beets, eggplant, and pickled red onions along with the tahini sauce. Endless variations.






  2. Ok, made this 3 times along with Israeli salad, pickled red onions, Zhoug sauce and tahini sauce. What can I say, it is a home run every time. I wouldn’t change anything. Thanks for the excellent recipes.






  3. I used the tofu variation and let me just say, Sylvia, I love you. Lol, thank you for your site. I have made so many recipes on here and they’ve all been WONDERFUL.

    Seriously, THANK YOU!






  4. This was great! I made both sauces and they were the perfect accompaniment. I put a little of the marinade on the veg (I used the ones from the picture) and it was delicious. Family is already asking when we can have it again!






  5. I made the tofu Shawarma with roasted cauliflower, onions and red peppers. I also made the Israeli salad, the pickled onions and the Zhoug. Ha, ha! It was so complex, every bite was like having a different meal! My husband, the reluctant vegan, was happily surprised at how good it was and had seconds. Thanks for another taste sensation!






  6. Since we haven’t eaten inside a restaurant since March of 2019, I’ve been making a lot of your recipes at home. The sheet pan chicken shawarma is as good or better than any that I’ve had in a restaurant. I followed your suggestions about serving it with the everyday tahini sauce, zhoug, Israeli salad, kale salad and rice. It is truly a feast at home. Thank you so much for sharing recipes and cooking tips. I like to say, when complimented on the meal, “Oh, this is one of Sylvia’s recipes!” 😊






  7. This is so good! We’ve been putting the marinade on cauliflower and roasting it until lightly charred. We eat it as a bowl over rice alongside israeli salad, hummus, zhoug and chopped pickles. It’s so flavorful. Thank you for a delicious recipe.






  8. Delicious! We did a wrap version with chicken, tahini sauce, spinach, tomato, cucumber and pickled onion. So tasty!






  9. This recipe was too freeform for me – too many choices when I just wanted a tried and true dish. I went for a tofu bowl with quinoa, cauliflower, and red bell pepper. The tahini sauce didn’t really go with it, and I dreaded eating the leftovers. Mediocre.

    1. Sorry about that Alex. Not sure what happened here, but sorry it didn’t work out for you.

  10. As usual, another amazingly delicious recipe and so worth the prep work! Loved the spices & the Zhoug sauce – we like the heat. We also made your Vegan Green Goddess dressing. Both were DELICIOUS! We grilled our veggies, gees so much flavor! My husband and I love trying all of your recipes because they are always perfect. We are such a fan! Thank you!






  11. Made this and everyone loves me now! Used chicken thighs. Made the Zhoug Yogurt and the tahini sauce. This made me even cooler in everyone’s eyes!!! Love this!!!






  12. De-lic-ious!

    Made some tweaks but was great.
    -Did a quick pickle to the onions to bring some sweetness in. Little vinegar and sugar.
    -Cut the chicken in to tantalizing little bites of goodness so more of the spices would get all over.
    – I chose to make a tzatziki instead of tahini. Love tahini but tzatziki made an awesome flavor profile.
    Lastly, broiled everything for a few minutes to get a little char.

    Thanks






  13. I have made this, both with chicken and tofu, and it is delicious! I’ve had it with brown rice and also with farro, and it is so hearty. Also, I could drizzle the tahini sauce on cheesecake, I love it that much! (Slight exaggeration;) )






    1. Hi Kat- no not totally vegan, sorry, but a good selection – probably half of the recipes are vegan or vegan adaptable.

  14. Oh my goodness I made this tonight along with the tahini sauce and it was so delicious! It was beautiful too since I had purple cauliflower and red and green bell peppers from the farmers market. And super easy. This is going to be on regular rotation!






  15. Another winner of a recipe from your site! With quinoa and a drizzle of your tahini sauce, this is my lunch for the week.






  16. Hello, i realy like this variation of recipes but i have one question: Do you make the wraps by yourself? And if so, how do you make them (which flour and milk/water etc)
    Thank you and lots of love

    1. No Christine, I buy them. Trader Joe’s has these very thin, whole wheat wraps/tortillas that I like.

  17. Simple & delicious! I made this for my lunches this week along with the Everyday Kale Slaw. Loved everything about this BUT would recommend one adjustment to recipe: add salt to either the marinade OR as a step in the instructions.






    1. Oh my goodness Rachel, THANKS I left out the salt by accident. Fixed it. Thanks so much….really appreciate you telling me!!!

  18. I find all these recipes very inspiring and I love Feasting at Home but cucumbers, radishes and tomatoes in March?!

    1. I know. 🙂 In March we don’t even have a farmers market in our area that is going. Our streets are still covered in snow. Everything is getting shipped in at this point so it’s really hard to stay seasonal this time of year, since nothing here is growing. So I tend to buy what looks good.

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