Viral Oven Shawarma Focaccia Sandwich
This oven-baked shawarma focaccia sandwich brings together spiced chicken, crisp vegetables, and creamy sauces in an easy, home-friendly recipe. Chicken thighs are baked until juicy, then piled onto toasted focaccia with garlic sauce, tahini, melted mozzarella, and tangy pickled toppings. Finished with fresh arugula and a squeeze of lemon, it’s a satisfying sandwich that delivers classic shawarma flavors with minimal fuss.
Tasty Team
Total Time
1 hr 5 min
1 hr 5 min
Prep Time
20 minutes
20 min
Cook Time
45 minutes
45 min
Total Time
1 hr 5 min
1 hr 5 min
Prep Time
20 minutes
20 min
Cook Time
45 minutes
45 min
Ingredients
for 4 servings
Shawarma:
- 2 lb boneless, skinless chicken thighs
- 2 tablespoons plain whole-milk Greek yogurt
- 4 garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon black pepper
- 4 multicolored miniature sweet peppers
Additional Ingredients:
- 4 (6 x 4-inch) pieces focaccia bread (from 1 [16-ounce] loaf), split horizontally
- 1 cup prepared garlic sauce (toum or garlic mayonnaise)
- 1 cup diced tomatoes
- 1 cup diced peeled cucumbers
- ½ cup sliced pickles
- ½ cup sliced pickled turnips
- ½ cup thinly sliced red onion
- 4 mozzarella cheese sandwich slices
- 1 cup fresh arugula leaves
- ¼ cup tahini
- 1 lemon, cut into 8 wedges
Nutrition Info
- Calories 729
- Fat 39g
- Carbs 27g
- Fiber 5g
- Sugar 14g
- Protein 71g
Estimated values based on one serving size.
Preparation
- Make the shawarma: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper, and set aside.
- Place the chicken, yogurt, garlic, cumin, paprika, salt, coriander, turmeric, cinnamon, cayenne, and black pepper in a food processor. Pulse until the chicken resembles ground meat and everything is well combined, 15–20 pulses. Transfer to a large bowl.
- Divide the chicken mixture evenly into 4 portions. Place 1 portion on the center of a 12 x 16-inch sheet of parchment paper. Top with a separate sheet of parchment paper (12 x 16 inches). Using a rolling pin or your hands, spread the mixture into a thin, even rectangle (about ¼ inch thick) that reaches the edges of the parchment paper. Starting from 1 short edge, fold the flattened chicken with both parchment sheets, accordion-style, in 2–3 flat folds. Repeat the process with the remaining 3 chicken mixture portions.
- Place the prepared chicken rolls and the sweet peppers on the prepared baking sheet. Bake for 20–25 minutes, until the chicken is cooked through and a temperature inserted into the thickest portion of the meat registers 165°F/74°C (you’ll need to open the parchment to check). Remove from the oven, and let rest for 5 minutes.
- While the shawarma rests, toast the focaccia halves, cut-side up, in the oven at 400°F (200°C) or in a toaster oven until slightly golden, 3–5 minutes. Set aside until ready to use.
- Carefully unroll each parchment roll; discard the parchment sheets. Tear or slice the cooked chicken into bite-sized chunks or strips.
- Spread 2 tablespoons garlic sauce over each bottom toasted focaccia half. Layer each bottom with one-fourth of the shawarma, ¼ cup diced tomatoes, ¼ cup diced cucumbers, 2 tablespoons sliced pickles, 2 tablespoons pickled turnips, 2 tablespoons sliced red onion, and 1 slice mozzarella cheese. Using a kitchen torch, torch the mozzarella cheese until melted and bubbly, 30–60 seconds. (Alternatively, broil the assembled sandwiches in the oven broiler for 1–2 minutes, watching carefully, until the cheese melts.) Top each with ¼ cup arugula, and drizzle with 1 tablespoon tahini. Squeeze lemon juice over the tops.
- Spread 2 tablespoons garlic sauce over each top toasted focaccia half, and replace the top halves on each sandwich. Press down firmly on the sandwiches, and cut each in half diagonally to reveal all the layers. Serve.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
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