🥙 Shawarma Tray Bake with Garlic Naan, Tzatziki Sauce & Shirazi Salad
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Hello, Kristine here again!
If you love Mediterranean flavors but want something that’s easy, comforting, and perfect for weeknights—this Shawarma Tray Bake is calling your name. It’s everything you crave in a shawarma platter but simplified into a fuss-free, oven-roasted tray bake. Paired with buttery garlic naan, creamy tzatziki sauce, and a fresh Shirazi salad—it’s the kind of meal that satisfies every craving in one go.
This recipe is designed to impress without the stress. Whether you're cooking for a family dinner, hosting friends, or prepping weekday lunches, this vibrant, flavorful dish brings Middle Eastern street food to your kitchen.
📅 Ingredients
For the Shawarma Chicken Tray Bake:
500g boneless chicken thighs or breasts, sliced into strips
2 tbsp plain Greek yogurt
2 tbsp olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp cayenne (optional)
1 tsp garlic powder
1 tsp onion powder
Juice of 1 lemon
Salt and pepper, to taste
1 red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
For the Garlic Naan:
4 naan breads (store-bought or homemade)
3 tbsp butter or ghee, melted
2 cloves garlic, finely grated
Fresh parsley or cilantro, chopped (optional)
For the Tzatziki Sauce:
1 cup Greek yogurt
1/2 cucumber, grated and drained
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp lemon juice
1 tsp dried dill or 1 tbsp fresh dill
Salt and pepper, to taste
For the Shirazi Salad:
1 large cucumber, finely diced
2 medium tomatoes, finely diced
1 small red onion, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper, to taste
🔧 Instructions
1. Marinate the Chicken
In a large bowl, combine yogurt, olive oil, lemon juice, and all spices. Add the chicken strips and toss until coated. Cover and refrigerate for at least 30 minutes (or overnight for best flavor).
2. Bake the Shawarma Chicken
Preheat oven to 200°C (390°F). Line a baking tray with parchment paper. Spread the marinated chicken, onion, and bell peppers evenly on the tray. Drizzle a little olive oil on top. Roast for 25–30 minutes or until the chicken is cooked through and slightly crispy at the edges. For an extra charred finish, broil for the last 3–5 minutes.
3. Make the Garlic Naan
Warm naan in a pan or oven. Mix melted butter with grated garlic and brush generously over warm naan. Sprinkle chopped parsley or cilantro on top if using.
4. Prepare the Tzatziki Sauce
In a bowl, mix the Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, and dill. Add salt and pepper to taste. Chill in the refrigerator for 10 minutes before serving.
5. Toss the Shirazi Salad
In a small bowl, mix diced cucumber, tomatoes, red onion, and parsley. Drizzle with olive oil and lemon juice. Season with salt and pepper and toss well.
🍽️ How to Serve
Lay everything out family-style for a colorful, build-your-own shawarma board:
Start with warm garlic naan.
Layer on the juicy shawarma chicken and roasted vegetables.
Add a dollop of tzatziki and a spoonful of Shirazi salad.
Wrap, fold, or eat it open-faced—every bite is juicy, creamy, zesty, and full of spice.
🧃 Storage & Meal Prep
Chicken and veggies: Refrigerate for up to 4 days.
Tzatziki: Store in an airtight container for 3–4 days.
Naan: Reheat in a pan or wrap in foil to warm in the oven.
Shirazi Salad: Best served fresh but can hold up for 1–2 days.
💡 Kristine's Tips
Batch it: Double the chicken marinade and freeze half for later.
Add grains: Serve over rice or couscous to stretch the meal.
Spice it up: Add harissa or chili flakes if you love heat.
🌮 Nutrition (Per Serving - Approximate)
Calories: 550 kcal
Protein: 32g
Carbs: 40g
Fats: 28g
Fiber: 4g
That’s a wrap (literally)! This Shawarma Tray Bake with Garlic Naan, Tzatziki Sauce, and Shirazi Salad is a delicious, well-rounded meal full of bold flavors and fresh ingredients. Perfect for gatherings or your next meal prep rotation.
Happy cooking,
— Kristine 💛
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