Photo of Sheet-pan chicken shawarma by WW

Sheet-pan chicken shawarma

Points® value
Total Time
30 min
15 min
15 min
A street food classic morphs into a convenient sheet-pan dinner when you replace a giant rotisserie spit with a hot oven but keep the same blend of warm spices and a tangy tahini-yogurt sauce. Serve as is, or for a handheld treat, pile all the ingredients into a toasted pita.


Cooking spray

4 spray(s)

Uncooked boneless skinless chicken breast

1 pound(s), cut into strips

Olive oil

1 tbsp(s)

Ground cumin

1 tsp(s), divided

Table salt

1 tsp(s), divided

Ground coriander

½ tsp(s)

Smoked paprika

½ tsp(s)


4 clove(s), large, grated, divided

Plain fat free Greek yogurt

½ cup(s)


1½ tbsp(s)

Fresh lemon juice

1 tbsp(s)


2 cup(s), sliced, for serving

Cherry tomatoes

2 cup(s), or grape tomatoes, quartered, for serving


  1. Place a sheet pan in the oven and preheat to 425°F.
  2. In a medium bowl, toss the chicken with the oil, 3⁄4 tsp each cumin and salt, the coriander, paprika, and three-quarters of the garlic until the chicken is evenly coated. Carefully remove the hot pan from the oven and coat with cooking spray. Spread the chicken mixture in an even layer on the pan. Roast until the chicken is lightly browned and cooked through, 12 to 15 minutes, stirring halfway through.
  3. Meanwhile, in a small bowl, stir the yogurt, tahini, lemon juice, and remaining 1⁄4 tsp each cumin and salt. Serve the chicken with the sauce, cucumbers, and tomatoes.
  4. Serving size: about 1⁄2 cup chicken, 2 tbsp sauce, and 1⁄2 cup vegetables


Per serving (about 1⁄2 cup chicken, 2 tbsp sauce, and 1⁄2 cup vegetables): 242 Cal, 10 g Total Fat, 2 g Sat Fat, 489 mg Sod, 7 g Total Carb, 3 g Sugar, 1 g Fib, 30 g Prot.