This baked shawarma chicken comes together in minutes and bakes so quickly. Perfect in a wrap, rice bowl or salad!

Sometimes you have a recipe that’s so easy, preparing doesn’t even feel like it can count as making supper! This oven-baked shawarma chicken is one of those recipes. It’s probably quicker to make it than ordering and picking up takeout and it dirties minimal dishes. I prepare the entire recipe directly on my baking sheet and slide it right into the oven! You can even prepare it in advance and pop it into the oven right before you are ready to eat it. It’s a great back-to-school supper, since you can make it when you know the kids are about to tumble through the door starving.

You can also make this on the grill if you have a grill screen. Grill on medium-high for about 6-8 minutes, flipping every 2 minutes.

As always with sheet-pan dinners, this comes out better if you use a real baking sheet. You can use a disposable cookie sheet too, but you can’t compare the results.

The spice mixture here includes two of my Union Spice Blends — the Mediterranean Blend and Hot Stuff. There are substitutions provided in the recipe in case you don’t have the blends, but using them really cuts out a step of measuring extra spices.

There are so many fun ways to eat this chicken. You can out it in a wrap or laffa, in a salad, or over rice as a delicious rice bowl (for perfect oven-baked rice, check this post out). This chicken works great with roasted chick peas, roasted veggies, French fries, pickles… whatever strikes your fancy!

Oven-Baked Shawarma Chicken on a Sheet Pan

This baked shawarma chicken comes together in minutes and bakes so quickly. Perfect in a wrap, rice bowl or salad!

Print Recipe

Ingredients

1½ lbs. chicken cutlets (approx.), cut into bite-size pieces
2 Tbsp oil
2 Tbsp shawarma seasoning
1 tsp Union Spice Blend Mediterranean*
¼-½ tsp Union Spice Blend Hot Stuff*
½ tsp salt

Instructions

Preheat oven to 500°F and line a sheet pan with parchment paper.
Toss chicken with oil and spices. (You can do this directly on the sheet pan.)
Bake for 10 minutes. Turn the oven on broil and broil for an additional 2 minutes.

Notes

*You can purchase the Mediterranean Blend here and the Hot Stuff Blend here. You can also substitute 1/4 teaspoon paprika, 1/4 teaspoon smoked paprika, 1/8 teaspoon cumin, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder for the Mediterranean Blend and cayenne pepper for the Hot Stuff Blend.