Sheet Pan Chicken Shawarma

Recipe by Fran Allen



Cook Time


Prep Time



Serves 04

This is one of my favourite weeknight recipes. Toss chicken and cauliflower in a quick marinade and a trip to a hot oven make this meal sing! It’s so fast and easy it’s a great option for an alternative to take out or a great option for meal prepping lunches. I love to serve this with a quick chopped salad or some toasted pita


  1. 1

    Preheat your oven to 425°. In a large bowl combine the spices, olive oil and juice of half a lemon and sliced onion. Roughly chop the cauliflower into large florets and add to the oil mixture. Coat the cauliflower and onion pieces and place on half of a baking sheet.

  2. 2

    Add your chicken to the leftover olive oil and spice mixture. Massage your chicken and make sure it’s fully coated in the mixture. Add the chicken to the other half of the sheet pan and bake for 20 minutes until the chicken is cooked through and golden.

  3. 3

    Remove your pan from the oven and set your oven to broil. Use two forks to tear the meat into chunks (be careful!) and flip your cauliflower over. Put the pan back in the oven for 3-5 minutes to crisp up. Make sure to watch the pan to avoid burning.

  4. 4

    While you are waiting, make your tahini sauce. Add your tahini and lemon juice to a small bowl with a generous pinch of sea salt (about ¼ tsp). Mix the tahini and lemon together and slowly add your ice water while stirring. The tahini will most likely seize up or get very thick, just trust the process and continue to add the water slowly. You should end up with a thick and creamy sauce. Taste and add any salt and pepper if needed.

  5. 5

    Remove your sheet pan from the oven and serve the chicken and cauliflower with the tahini sauce. Enjoy this dish on it’s own or with a chopped salad and some pita.

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