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Sheet Pan Chicken Shawarma Havarti Sandwich Recipe
Ash Tyrrell

Sheet Pan Chicken Shawarma Havarti Sandwich Recipe

I recently tried making this Sheet Pan Chicken Shawarma Havarti Sandwich, and I have to say, it completely exceeded my expectations. The combination of melty Havarti cheese, perfectly spiced chicken, and a creamy garlicky dressing had me hooked from the first bite. I love how easy it is to prepare everything on one sheet pan, which makes cleanup a breeze.
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breasts or thighs – thin-cut pieces cook faster and absorb flavors better.
  • 1/2 cup full-fat plain Greek yogurt – keeps the chicken tender and juicy.
  • 2 tbsp extra virgin olive oil – adds richness and helps the spices stick.
  • 3 cloves garlic minced – fresh garlic gives a more vibrant flavor than pre-minced.
  • 1 shallot finely chopped – adds subtle sweetness and depth.
  • 1 tsp smoked paprika – for that signature smoky flavor.
  • 1 tsp dried oregano – balances the spices with herby notes.
  • 1/2 tsp turmeric – gives color and a mild earthy flavor.
  • 1/4 tsp chili flakes – optional for a gentle heat kick.
  • Salt to taste – enhances all the flavors.
  • 4 pieces of naan – soft naan works best; it soaks up the sauce nicely.
  • 1/4 cup Caesar dressing or green tahini dressing – either adds creamy richness.
  • 4 slices Havarti cheese – meltable and buttery pairs perfectly with chicken.
  • 2 slices Gouda cheese – optional adds a smoky flavor.
  • 1/4 cup sun-dried tomatoes – for a sweet and tangy punch.
  • Pickled red onions – adds acidity to balance the richness.
  • Fresh sprouts – adds a fresh crisp texture.
  • Optional: sliced dill pickles or roasted peppers for extra flavor.

Method
 

  1. I started by tossing the thin-cut chicken with Greek yogurt, olive oil, garlic, shallots, smoked paprika, oregano, turmeric, chili flakes, and salt. If I had a bit of time, I let it marinate for 15 minutes. Marinating really helps the chicken soak up all the spices.
  2. Next, I spread the chicken on a foil-lined baking sheet. It roasted perfectly at 400°F for about 20 minutes until crispy on the edges. I love how this method keeps the meat juicy but gives a slight caramelized crunch.
  3. While the chicken cooked, I whipped up a quick garlicky green tahini dressing with tahini, lemon juice, jalapeños, garlic, herbs, honey, and salt. I blended it until creamy, adding water to reach the consistency I wanted. If short on time, a store-bought Caesar or garlic mayo works just as well.
  4. I layered naan with slices of Havarti and Gouda cheese, roasted chicken, sun-dried tomatoes, pickled onions, and sprouts. A generous drizzle of dressing on top brought all the flavors together. Baking for 5–7 minutes melted the cheese perfectly.

Notes

  • I like to slice the chicken thin so it cooks evenly and fits nicely in the sandwich.
  • Toasting the naan slightly before adding fillings prevents sogginess.
  • I often double the dressing; I love having extra to drizzle on top.
  • If you like spice, I add a pinch more chili flakes to the chicken marinade.