Why You’ll Love This Recipe
Bold Middle Eastern Flavors: Traditional shawarma spices deliver deep, aromatic taste.
Easy Cleanup: Everything cooks on one sheet pan.
Melty Cheese Goodness: Havarti adds a creamy, buttery texture.
Fresh & Vibrant: Crisp veggies and tahini sauce balance the savory chicken.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 6 slices Havarti cheese
- 4 pita breads or hoagie rolls
- 1 cup chopped cucumber
- 1 cup halved cherry tomatoes
- ¼ cup red onion, thinly sliced
- ½ cup tahini sauce or dressing of choice
- Fresh parsley or cilantro, for garnish
Directions
- Preheat Oven: Set oven to 400°F (200°C).
- Prepare Marinade: In a bowl, mix olive oil, cumin, paprika, coriander, turmeric, garlic powder, onion powder, salt, and pepper.
- Marinate Chicken: Toss chicken thighs in marinade until well coated. Marinate at least 10 minutes, preferably 30 minutes or longer.
- Arrange on Sheet Pan: Spread chicken in a single layer on parchment-lined sheet pan.
- Roast Chicken: Bake for 20–25 minutes until cooked through and internal temperature reaches 165°F (75°C).
- Add Cheese: In the last 5 minutes of cooking, place Havarti slices over chicken and return to oven until melted and bubbly.
- Prepare Toppings: Chop cucumber, halve cherry tomatoes, and thinly slice red onion while chicken cooks.
- Warm Bread: Optional—warm pita or hoagie rolls in oven for 2–3 minutes.
- Assemble Sandwiches: Slice chicken into strips and place in pita or rolls.
- Top & Dress: Add cucumber, tomatoes, red onion, and drizzle with tahini sauce.
- Garnish & Serve: Sprinkle fresh parsley or cilantro and serve immediately.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Variations
- Use other cheese like mozzarella or provolone.
- Add pickled vegetables for tanginess.
- Swap chicken thighs for chicken breasts if preferred.
- Serve with garlic sauce or yogurt sauce instead of tahini.
Storage/Reheating
Store leftover chicken and toppings separately in airtight containers for up to 3 days. Reheat chicken in the oven or microwave before assembling fresh sandwiches.
FAQs
Can I use frozen chicken thighs?
Yes, thaw completely before marinating and cooking.
Can I prepare the marinade ahead?
Yes, mix spices and olive oil in advance for convenience.
Is this recipe gluten-free?
Use gluten-free bread or wraps to make it gluten-free.
How spicy is this?
Mild, but adjust spices or add chili flakes for more heat.
Can I make this vegetarian?
Use grilled vegetables or tofu instead of chicken.
What bread works best?
Pita or soft hoagie rolls hold fillings well.
Can I add other toppings?
Yes, lettuce, pickles, or olives work great.
How do I store leftovers?
Separate chicken, veggies, and bread to maintain freshness.
Can I freeze the cooked chicken?
Freeze cooked chicken strips in airtight containers for up to 2 months.
Can I grill the chicken instead?
Yes, grilling adds a nice smoky flavor.
Conclusion
The Sheet Pan Chicken Shawarma Havarti Sandwich is a delicious, fuss-free meal packed with rich spices, creamy cheese, and fresh vegetables. Easy to prepare and perfect for any day, this recipe brings the flavors of the Middle East to your kitchen with minimal cleanup and maximum taste. Enjoy!
Sheet Pan Chicken Shawarma Havarti Sandwich: An Amazing Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish, Sandwich
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Halal
Description
Sheet Pan Chicken Shawarma Havarti Sandwich combines tender, spiced chicken thighs with creamy Havarti cheese and fresh vegetables, all served in warm pita or hoagie rolls. This flavorful, easy-to-make meal is perfect for a quick dinner or casual lunch.
Ingredients
1 pound boneless, skinless chicken thighs
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground paprika
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper, to taste
6 slices Havarti cheese
4 pita breads or hoagie rolls
1 cup chopped cucumber
1 cup halved cherry tomatoes
¼ cup red onion, thinly sliced
½ cup tahini sauce or dressing of choice
Fresh parsley or cilantro, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix olive oil, cumin, paprika, coriander, turmeric, garlic powder, onion powder, salt, and pepper.
- Toss chicken thighs in marinade until well coated. Marinate at least 10 minutes, preferably 30 minutes or longer.
- Spread chicken in a single layer on a parchment-lined sheet pan.
- Bake for 20–25 minutes until cooked through and internal temperature reaches 165°F (75°C).
- In the last 5 minutes, place Havarti slices over chicken and return to oven until melted and bubbly.
- While chicken cooks, chop cucumber, halve cherry tomatoes, and thinly slice red onion.
- Optionally warm pita or hoagie rolls in oven for 2–3 minutes.
- Slice chicken into strips and place in pita or rolls.
- Add cucumber, tomatoes, red onion, and drizzle with tahini sauce.
- Garnish with fresh parsley or cilantro and serve immediately.
Notes
Use mozzarella or provolone cheese as alternatives.
Add pickled vegetables for tanginess.
Swap chicken thighs for breasts if preferred.
Serve with garlic or yogurt sauce instead of tahini.
Store leftover chicken and toppings separately in airtight containers up to 3 days.
Reheat chicken before assembling sandwiches.
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
