If you enjoy quick, flavorful chicken dinners, this sheet pan Chicken Shawarma is a great option. We cook chicken a lot at home, so I like experimenting with simple, tasty versions of takeout favorites. Inspired by a nearby Middle Eastern restaurant, I developed this easy, family-friendly recipe that keeps the chicken moist and seasoned without a lot of fuss. It’s perfect for weeknight meals, meal prep, and fits well into Weight Watchers plans.
The spice blend is warm and aromatic, and the cooking method is hands-off: everything goes on one sheet pan for easy cleanup. On current Weight Watchers programs this recipe can be as low as 0 SmartPoints on blue and purple plans, and 1 point per serving on the newest plan (not including pita or additional sides). I’ve included a light white drizzle sauce that keeps points low while adding a bright, tangy finish.
Three reasons why you need to make this recipe
High in protein and full of flavor.
This recipe uses lean chicken breast and a yogurt-based marinade to deliver tender, flavorful bites. Each serving provides substantial protein while remaining light on calories.
Excellent for meal prep.
The recipe makes a large batch that stores well in the fridge. Roast once, enjoy lunches and dinners all week — it’s fast to reheat and versatile.
Versatile serving options.
Serve shawarma over rice, cauliflower rice, quinoa, roasted vegetables, or inside a pita with salad. The flavors complement many grains and sides.
Ingredients you need to make Chicken Shawarma
- 2 lbs (32 oz) boneless, skinless chicken breast, weighed raw
- 1 large red onion, chopped
- 2 large bell peppers, sliced (red, yellow, or green)
- 1 pint cherry tomatoes, halved
- 3/4 cup nonfat plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1.5 teaspoons paprika
- 1/2 teaspoon cinnamon
- Dash of salt and pepper
- 2 garlic cloves, minced
For the white drizzle sauce
- 1/2 cup nonfat plain Greek yogurt
- 2 tablespoons mayonnaise (use light mayo to reduce points)
- Juice of 1 lime
- 2 garlic cloves, minced
- 1/2 teaspoon dried dill
- Pinch of salt
How to make Chicken Shawarma (step by step)
How to make Chicken Shawarma (step by step)- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment or spray with nonstick cooking spray.
- Trim and cut the raw chicken into 1–2 inch cubes.
- In a mixing bowl, combine 3/4 cup nonfat Greek yogurt, lemon juice, cumin, turmeric, paprika, cinnamon, salt, pepper, and minced garlic to make the marinade.
- Add the cubed chicken to the marinade and toss until all pieces are well coated. Let sit 10–15 minutes if you have time, or proceed immediately.
- Slice the red onion and bell peppers; halve the cherry tomatoes.
- Arrange the chicken and vegetables on the sheet pan. You can space them evenly or keep the components slightly separated.
- Bake for about 25 minutes, or until the chicken is cooked through and vegetables are tender. If you prefer more color, broil 1–2 minutes at the end while watching closely.
- Make the white drizzle sauce by blending the yogurt, mayo, lime juice, minced garlic, dill, and a pinch of salt until smooth.
- Divide the shawarma into 6 servings and serve with a drizzle of the white sauce. Add pita, rice, or a salad as desired.
Makes 6 servings.
Nutrition per serving (approximate): Calories 232; Fat 5 g; Saturated fat 0.97 g; Carbohydrates 14 g; Fiber 2.2 g; Sugars 7 g; Sodium 391 mg; Protein 34 g.
WW Points
- Boneless, skinless chicken breast: 0 points
- Chopped red onion: 0 points
- Sliced bell peppers: 0 points
- Halved cherry tomatoes: 0 points
- Nonfat plain Greek yogurt: 0 points
- Fresh lemon juice: 0 points
- Cumin, turmeric, paprika, cinnamon, salt, pepper, garlic: 0 points
White drizzle sauce: Nonfat yogurt is 0 points; mayonnaise adds points (about 4 points total for the amount listed), so using light mayo or increasing yogurt to reduce mayo will lower points per serving. Based on the WW app recipe creator, this recipe calculates to about 1 point per serving (not including pita or additional sides).
Different ways to change up this recipe
- Swap or reduce the mayo in the drizzle to save points—use extra Greek yogurt or a light mayo.
- Replace chicken with turkey breast for a similar lean option.
- Add other vegetables such as zucchini, eggplant, or sliced carrots to vary texture and fiber.
- Serve over cauliflower rice for a lower-carb meal, or in a whole wheat pita for a handheld option.
Tips and Tricks for Making Chicken Shawarma
- Marinate the chicken briefly if you have time; 10–30 minutes improves flavor, but this sheet pan method works even with a short marinade.
- The white drizzle sauce keeps up to 10 days refrigerated in a sealed container—make it ahead to save time.
- Watch the oven during the last few minutes if you choose to broil for extra color so vegetables don’t burn.
- To meal prep, store cooked chicken and vegetables in airtight containers and reheat gently in the microwave or an oven set to low heat.
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