Charred Chicken Shawarma Sheet Pan with Tahini Sauce

Warm spices, charred chicken, and a silky tahini drizzle transform a humble sheet pan into something that tastes like you've been cooking all day — but you haven't, and that's the magic.

Ingredients:

• 800g chicken thighs, cut into bite-sized pieces
• 3 tbsp olive oil
• 2 tbsp paprika
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric
• 4 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste
• 2 bell peppers, chunked
• 1 red onion, chunked
• 150g tahini
• 2 tbsp lemon juice (for sauce)
• 1 clove garlic (for sauce)
• 120ml water
• Fresh parsley, for finishing

Method:

1. Toss chicken with oil, spices, garlic, lemon juice, salt, and pepper. Let sit 10 minutes.
2. Spread chicken, peppers, and onion on a sheet pan in a single layer.
3. Roast at 220°C for 25–30 minutes until chicken is cooked and edges are charred.
4. While that cooks, whisk tahini, lemon juice, minced garlic, and water until creamy and pourable.
5. Drizzle tahini sauce over the pan, scatter parsley, and serve with warm pita or rice.

Inspired by sheet pan cooking methods →

Chef's tip: Don't stir the chicken halfway through — let it sit undisturbed for the first 18 minutes so the edges caramelize and char beautifully.