Sheet Pan Chicken Shawarma Wraps with Garlic Sauce

This recipe brings the authentic flavors of street-style shawarma into your home kitchen using a simple sheet pan method. By roasting the spiced chicken at a high temperature, you achieve the signature crispy edges without needing a vertical spit, served perfectly in warm pita with a zesty garlic sauce.

Instructions

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Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

In a large bowl, combine the sliced chicken thighs with olive oil, cumin, smoked paprika, turmeric, coriander, minced garlic, salt, and pepper. Toss well to coat every piece evenly.

Spread the chicken in a single layer on the prepared baking sheet. Do not overcrowd the pan to ensure the chicken roasts rather than steams.

Roast in the preheated oven for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the edges are crispy and golden brown.

While the chicken cooks, make the garlic sauce by whisking together the Greek yogurt, lemon juice, grated garlic, and a pinch of salt in a small bowl.

Warm the pita breads in the oven or on a dry skillet for 1-2 minutes until soft.

Assemble the wraps by spreading the garlic sauce on the pita, topping with the roasted chicken, and adding fresh sliced cucumber if desired. Roll up and serve immediately.