Shawarma Chicken Recipe (Vegan adaptable!) Recipe
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!
How to Make the Best Shawarma Chicken Recipe (Vegan adaptable!)
This Shawarma Chicken Recipe brings the incredible flavors of Middle Eastern street food right to your home kitchen. What makes this recipe truly special is its versatility—you can make it with chicken, tofu, or a combination of both, making it perfect for households with mixed dietary preferences. The aromatic blend of cumin, coriander, turmeric, and garlic creates that signature shawarma flavor that’s both warming and deeply satisfying.
Sheet pan cooking is the secret weapon here, allowing everything to roast together while you prepare your grains and toppings. The high heat of the oven caramelizes the edges of the protein and vegetables, creating those irresistible crispy bits that make shawarma so addictive. Whether you serve it over a bed of fluffy rice in a bowl or wrapped up in warm pita with fresh vegetables, every bite delivers layers of flavor.
The beauty of this recipe lies in its flexibility—build your bowls or wraps with whatever fresh vegetables you have on hand, drizzle generously with tahini sauce, and enjoy a restaurant-quality meal in under an hour. It’s healthy, flavorful, and perfect for meal prep throughout the week.
Shawarma Chicken Recipe (Vegan adaptable!)
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
Protein
Vegetables
Shawarma Spice Marinade
For Serving
Instructions
Prepare and Bake
- 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. 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, and 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.
Assemble and Serve
- Cut chicken and assemble bowls or make the wraps. Drizzle with Tahini sauce and/or Zhoug yogurt.
- If making wraps, use 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.
Notes
- For riced cauliflower, pulse raw cauliflower in a food processor until it resembles rice grains, then roast on a separate sheet pan.
- This recipe is easily adaptable for vegans—simply use tofu instead of chicken and ensure your wraps are dairy-free.
- The shawarma spice blend stores well in an airtight container for future use.
