Family-Style Sheet Pan Chicken Shawarma with Pita Pockets
This easy family-style sheet pan chicken shawarma is a flavorful weeknight dinner made with a tangy yogurt marinade and loaded into warm pita pockets with tzatziki, fresh veggies, and bold Mediterranean flavor.
Creator: Leslie Stokes
A Mediterranean dinner staple that doubles as the easiest meal prep you’ll crave all week.
If you’ve made my Sheet Pan Chicken Shawarma from my Meal Prep in One Hour cookbook (available now on Amazon!), then you already know this one’s a hit. It’s one of those recipes that’s on permanent rotation in our house—especially when I’m craving something flavorful but easy to pull together after a long day. In the book, I usually serve this with turmeric rice and tzatziki, but for a more casual, family-style dinner, we love it stuffed in warm pita pockets with fresh veggies and plenty of homemade sauce.
This version is the one I turn to when I want dinner to feel a little more fun and interactive—everyone builds their own pocket just the way they like it. You can keep it simple with just the chicken and a drizzle of tzatziki, or go all in with cucumbers, tomatoes, red onion, and greens.
Why This Recipe Works
What makes this recipe shine is the marinade. Greek yogurt gives the chicken so much flavor and keeps it tender and juicy. Combine that with warm spices like cumin, coriander, paprika, and a little cayenne, and you’ve got a shawarma-inspired flavor that feels like it came from your favorite Mediterranean spot.
Plus, since it’s all roasted on a sheet pan, cleanup is minimal. I love tossing the peppers and onions right on the tray with the chicken so everything cooks together and gets that golden char on the edges.
How to Serve It
For dinner, I pile everything onto a big platter—sliced chicken, roasted veggies, warm pita bread (or naan if that’s what I’ve got), and bowls of toppings like tzatziki, cucumbers, tomatoes, feta, and greens. It’s a choose-your-own-adventure kind of meal that the kids actually get excited about.
Here are some toppings we love:
Crisp cucumbers
Cherry tomatoes or sliced Roma
Pickled red onions
Shredded romaine or arugula
Feta cheese
Olives
A big dollop of tzatziki (see pg. 27 of my cookbook)
Kitchen Tips for Success
Marinate while multitasking. You only need 20 minutes, which is the perfect window to prep the tzatziki or get the kids’ lunchboxes ready.
Don’t skip the tzatziki. It pulls the whole meal together. I keep a jar on hand for wraps, bowls, and even as a dip for veggies.
Make it spicy. Add extra cayenne or serve with a drizzle of harissa or chili oil for a little heat.
Use chicken thighs. If you want extra juicy shawarma, swap the breasts for boneless thighs.
From My Kitchen to Yours
What I love most about this recipe is that it’s simple enough for a weeknight but feels special enough for a dinner party. Whether you’re making it as a fun Friday night family meal or prepping it for grab-and-go lunches, this is one you’ll turn to again and again.
And if you haven’t grabbed my cookbook yet, Meal Prep in One Hour, this is just one of over 70 recipes inside to simplify your week. It’s filled with high-protein, family-friendly meals just like this that take the stress out of eating healthy.
Grab your copy on Amazon here and let’s make healthy eating easy and delicious.
Make It for Meal Prep
If you’re not serving this family-style, it’s also perfect for meal prep! Just build the bowls ahead of time and store the pita separately so it doesn’t get soggy. I do ½ cup rice (if using), 4 oz sliced chicken, 1 cup veggies, and tzatziki on the side in each container.
Pro tip: warm the pita before serving and wrap it in a paper towel to keep it soft.
It stores beautifully in the fridge for up to 4 days, and I love reheating the chicken and veggies in the air fryer for the best texture.
Sheet Pan Chicken Shawarma with Pita Pockets
Ingredients
For the Chicken Marinade:
- 1/2 cup plain Greek yogurt
- 1/2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp ground ginger
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1/4 tsp cayenne
- 1/2 tsp pepper
- 1 tsp salt
- 2 lbs chicken breasts or thighs sliced down the middle to make 4 thinner pieces
Veggies:
- 3 multicolor bell peppers sliced
- 1/2 white onion sliced
To Serve:
- Pita pockets
- Optional: cucumbers tomato slices, tzatziki (see recipe on pg. 27)
Let's Make It
- In a large bowl, stir together all marinade ingredients. Add chicken and let sit for 20 minutes.
- Preheat oven to 425°F.
- Spread sliced peppers, onions, and chicken on a large baking sheet. Lightly spray veggies with olive oil.
- Roast for 20 minutes or until the chicken reaches 165°F.
- Let chicken rest before slicing.
- Serve family-style with warm pita, tzatziki, and fresh toppings.
- Store leftovers in the fridge for up to 4 days.
Notes
- Calories: 421
- Fat: 10g
- Carbs: 40g
- Protein: 43g
Nutrition Facts
Nutrition (approx per serving without pita or tzatziki):
Calories: 421
Fat: 10g
Carbs: 40g
Protein: 43g
