Looking for a delicious and easy way to enjoy a flavorful, Middle Eastern-inspired dish? This Sheet Pan Chicken Shawarma Havarti Sandwich is the perfect combination of juicy, seasoned chicken, melty Havarti cheese, and fresh, vibrant veggies, all sandwiched between warm, toasted bread. The beauty of this recipe lies in the simplicity of cooking everything on a sheet pan, making cleanup a breeze while still delivering on incredible taste and texture.
The chicken is marinated in a mix of aromatic spices, garlic, lemon, and olive oil, ensuring each bite is packed with flavor. The addition of Havarti cheese adds a creamy, slightly tangy element that perfectly complements the spices. Paired with fresh cucumber, tomatoes, and a tangy yogurt-based sauce, this sandwich becomes an irresistible treat for lunch or dinner. Whether you’re a fan of Middle Eastern flavors or just looking for a new way to enjoy chicken sandwiches, this recipe is a game-changer.
Why You’ll Love This Recipe
1. Simple and Convenient
Cooking everything on a sheet pan means less mess and minimal prep time, making it an ideal recipe for busy nights when you want a flavorful meal without much effort.
2. Flavor-Packed
The chicken shawarma seasoning blend gives the dish a rich, savory flavor, enhanced by the creamy, tangy Havarti cheese and fresh vegetables.
3. Customizable
This recipe is highly adaptable—add your favorite veggies, adjust the spices, or swap the cheese to suit your taste preferences.
4. One-Pan Wonder
With everything cooked on a single sheet pan, cleanup is a breeze, and you won’t have to spend time managing multiple pots and pans.
5. Family-Friendly
This recipe offers the perfect balance of bold flavors and familiar ingredients, making it a hit with both adults and kids alike.
Ingredients
For the Chicken Shawarma:
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Garlic (minced)
- Ground cumin
- Ground paprika
- Ground turmeric
- Ground coriander
- Ground cinnamon
- Ground cumin
- Lemon juice
- Salt and pepper
For the Sandwich:
- Havarti cheese slices
- Pita bread or soft sandwich rolls
- Cucumber (sliced)
- Cherry tomatoes (halved)
- Red onion (thinly sliced)
- Fresh parsley (chopped)
For the Yogurt Sauce:
- Greek yogurt
- Lemon juice
- Olive oil
- Garlic (minced)
- Salt and pepper
Variations
- Vegetarian Option: Swap the chicken for roasted vegetables or falafel for a plant-based alternative.
- Cheese Swap: If you don’t have Havarti, swap it for mozzarella, provolone, or even feta for a different creamy texture and flavor.
- Extra Heat: Add a touch of cayenne pepper to the chicken marinade or drizzle with hot sauce for a spicier kick.
- Different Bread: If pita bread isn’t your thing, try using flatbreads, baguettes, or ciabatta rolls for a different texture.
- Add Pickles: For a tangy bite, add pickled cucumbers or pickled red onions to the sandwich.
How to Make the Recipe
Step 1: Marinate the Chicken
In a large bowl, combine olive oil, minced garlic, lemon juice, ground cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper. Mix until well combined. Add the chicken breasts or thighs to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 8 hours) to allow the chicken to marinate and absorb the flavors.
Step 2: Prepare the Yogurt Sauce
In a small bowl, combine Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper. Stir until smooth and well combined. Set aside in the fridge until ready to use.
Step 3: Roast the Chicken
Preheat your oven to 400°F (200°C). Arrange the marinated chicken on a sheet pan lined with parchment paper. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through. Once done, remove the chicken from the oven and let it rest for a few minutes before slicing it thinly.
Step 4: Toast the Bread
While the chicken is resting, slice your pita bread or sandwich rolls and place them cut-side down on the sheet pan. Return the sheet pan to the oven for 5 minutes or until the bread is lightly toasted and warm.
Step 5: Assemble the Sandwiches
Lay a slice of Havarti cheese on the bottom half of each toasted bread. Pile on the sliced chicken shawarma, followed by cucumber slices, cherry tomatoes, red onion, and a sprinkle of fresh parsley. Drizzle generously with the yogurt sauce, then top with the other half of the toasted bread.
Step 6: Serve and Enjoy
Cut the sandwiches in half and serve warm. Enjoy the rich, savory chicken, melted cheese, and fresh vegetables all in one bite!
Tips for Making the Recipe
- Marinate the Chicken Longer: For deeper flavor, marinate the chicken for at least an hour or overnight.
- Searing the Chicken: If you want extra crispy edges, sear the marinated chicken in a hot pan for 2-3 minutes per side before finishing in the oven.
- Don’t Skip the Yogurt Sauce: This tangy sauce complements the spices in the chicken and adds the perfect balance of creaminess and freshness.
- Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer to check the internal temperature. It should reach 165°F (74°C).
How to Serve
These Sheet Pan Chicken Shawarma Havarti Sandwiches are perfect for serving on their own as a hearty lunch or dinner. Pair them with a side of crispy fries, a fresh salad, or some pickled vegetables to complete the meal. They also make great picnic or party food and can be served alongside a variety of dips like hummus or baba ganoush.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken shawarma in an airtight container in the fridge for up to 3 days. If you’ve already assembled the sandwiches, keep the chicken, vegetables, and sauce separate to prevent the bread from becoming soggy.
Freezing
To freeze the chicken shawarma, place it in an airtight container or freezer bag and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat leftover chicken in the oven at 350°F (175°C) for about 10-12 minutes or until heated through. You can also reheat the chicken in the microwave, though it may lose some of its crispy texture.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, chicken breast works well in this recipe, though it may be a bit drier than thighs. Be sure to not overcook it to maintain moisture.
2. Can I make the chicken shawarma ahead of time?
Absolutely! You can marinate and cook the chicken a day ahead and reheat it when ready to assemble the sandwiches.
3. Is there a vegetarian alternative to the chicken?
Yes! Try using roasted vegetables, falafel, or even halloumi cheese for a vegetarian version of this sandwich.
4. Can I make this recipe without a sheet pan?
Yes! You can cook the chicken in a skillet and toast the bread separately in a toaster or on a grill pan.
5. How can I make the sandwich spicier?
Add some chili flakes to the chicken marinade or drizzle your sandwich with hot sauce or sriracha for an extra kick.
6. Can I use a different type of cheese?
While Havarti is perfect for its creamy texture, you can substitute with mozzarella, provolone, or even feta for a tangier taste.
7. Can I use a grill instead of the oven?
Yes, grilling the chicken adds a delicious smoky flavor. Grill the chicken over medium-high heat until cooked through.
8. Can I serve this as a salad instead of a sandwich?
Definitely! Serve the sliced chicken shawarma and yogurt sauce over a bed of greens, cucumbers, tomatoes, and onions for a lighter, low-carb option.
9. Can I freeze the sandwich?
It’s best to freeze the chicken and assemble the sandwich fresh. However, the chicken and yogurt sauce can be frozen for later use.
10. How do I prevent the bread from getting soggy?
To avoid soggy bread, don’t assemble the sandwiches until you’re ready to eat. Keep the sauce separate and drizzle it just before serving.
Conclusion
This Sheet Pan Chicken Shawarma Havarti Sandwich is the perfect blend of savory, creamy, and fresh flavors. With minimal prep and cooking time, it’s a simple yet incredibly flavorful meal that can be enjoyed by the whole family. Whether you’re looking for a quick weeknight dinner or an easy meal to serve for a gathering, this recipe is sure to impress. With its delicious chicken, creamy Havarti cheese, and vibrant veggies, it’s a meal that everyone will love.
Print
Sheet Pan Chicken Shawarma Havarti Sandwich Recipe
- Total Time: 45 minutes
- Yield: 4 sandwiches 1x
- Diet: Gluten Free
Description
This Sheet Pan Chicken Shawarma Havarti Sandwich combines juicy, spiced chicken shawarma with creamy Havarti cheese and fresh toppings—all in a perfectly toasted sandwich. Made in one sheet pan, this easy recipe packs a punch of flavor and is perfect for a satisfying meal with minimal clean-up. Whether you’re hosting a casual dinner or craving a hearty sandwich, this one’s sure to hit the spot!
Ingredients
For the Chicken Shawarma
- 1 1/2 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
For the Sandwiches
- 4 sandwich rolls or baguettes (soft and slightly crusty)
- 4 slices Havarti cheese
- 1 small red onion, thinly sliced
- 1 cucumber, thinly sliced
- 1 large tomato, sliced
- Fresh parsley or cilantro, chopped (optional for garnish)
For the Sauce
- 1/4 cup plain Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the chicken shawarma: In a large bowl, combine the olive oil, cumin, paprika, turmeric, cinnamon, coriander, allspice, minced garlic, lemon juice, salt, and pepper. Add the chicken thighs and toss to coat. Let marinate for at least 15 minutes, or refrigerate for up to 2 hours for more flavor.
- Cook the chicken: Arrange the marinated chicken thighs on a sheet pan lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Make the sauce: While the chicken is roasting, whisk together the Greek yogurt, tahini, lemon juice, olive oil, garlic, salt, and pepper in a small bowl. Set aside.
- Assemble the sandwiches: When the chicken is done, remove it from the oven and let it rest for a few minutes. Slice the chicken into strips.
- Slice the sandwich rolls and toast them lightly in the oven or on a skillet, if desired.
- Layer the sandwiches: Spread a generous amount of the sauce on the bottom half of each roll. Add a few slices of chicken shawarma, then top with a slice of Havarti cheese. Put the sandwiches back in the oven or under a broiler for 1-2 minutes, or until the cheese is melted and bubbly.
- Remove the sandwiches from the oven and top with fresh slices of red onion, cucumber, tomato, and a sprinkle of fresh parsley or cilantro, if using.
- Serve and enjoy: Serve the sandwiches warm with your favorite side dish or some crispy fries!
Notes
- You can use chicken breasts instead of thighs if you prefer leaner meat, but chicken thighs provide more flavor and moisture.
- For an extra crunchy texture, you can add pickled vegetables to the sandwich.
- If you don’t have tahini, you can make a simple yogurt sauce with just yogurt, lemon juice, and garlic.
- This recipe can easily be doubled if you’re serving a larger crowd.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Dish, Sandwiches, Mediterranean
- Method: Sheet Pan Roasting
- Cuisine: Middle Eastern, Mediterranean
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