Chicken Shawarma with Garlic Sauce
Directions
- 1Pat chicken dry with paper towel and cube it into large chunks.
- 2Pat chicken dry with paper towel and cube it into large chunks.
- 3Pat chicken dry with paper towel and cube it into large chunks.
- 4In a large bowl, mix the marinade ingredients: Greek yogurt, tomato paste, garlic, lemon juice, and all the spices.
- 5In a large bowl, mix the marinade ingredients: Greek yogurt, tomato paste, garlic, lemon juice, and all the spices.
- 6In a large bowl, mix the marinade ingredients: Greek yogurt, tomato paste, garlic, lemon juice, and all the spices.
- 7Toss in the chicken until every piece is coated.
- 8Toss in the chicken until every piece is coated.
- 9Toss in the chicken until every piece is coated.
- 10Let the chicken marinate (the video creator went straight to the pan).
- 11Let the chicken marinate (the video creator went straight to the pan).
- 12Let the chicken marinate (the video creator went straight to the pan).
- 13Preheat the oven to 425°F (220°C).
- 14Preheat the oven to 425°F (220°C).
- 15Preheat the oven to 425°F (220°C).
- 16Slice the top off a garlic head.
- 17Slice the top off a garlic head.
- 18Slice the top off a garlic head.
- 19Drizzle the garlic head with olive oil and salt.
- 20Drizzle the garlic head with olive oil and salt.
- 21Drizzle the garlic head with olive oil and salt.
- 22Wrap the garlic head in foil and place it in a dish/tray.
- 23Wrap the garlic head in foil and place it in a dish/tray.
- 24Wrap the garlic head in foil and place it in a dish/tray.
- 25Pop the garlic in the oven for 45–60 minutes.
- 26Pop the garlic in the oven for 45–60 minutes.
- 27Pop the garlic in the oven for 45–60 minutes.
- 28Spread the marinated chicken chunks on a large casserole dish or sheet pan.
- 29Spread the marinated chicken chunks on a large casserole dish or sheet pan.
- 30Spread the marinated chicken chunks on a large casserole dish or sheet pan.
- 31Nestle in the red onion chunks among the chicken.
- 32Nestle in the red onion chunks among the chicken.
- 33Nestle in the red onion chunks among the chicken.
- 34Drizzle 4 tbsp olive oil over everything in the dish.
- 35Drizzle 4 tbsp olive oil over everything in the dish.
- 36Drizzle 4 tbsp olive oil over everything in the dish.
- 37Bake for 30–40 minutes until the chicken is browned, crisp at the edges, and cooked through.
- 38Bake for 30–40 minutes until the chicken is browned, crisp at the edges, and cooked through.
- 39Bake for 30–40 minutes until the chicken is browned, crisp at the edges, and cooked through.
- 40Remove the tray from the oven.
- 41Remove the tray from the oven.
- 42Remove the tray from the oven.
- 43Baste the chicken with the pan juices.
- 44Baste the chicken with the pan juices.
- 45Baste the chicken with the pan juices.
- 46Squeeze the roasted garlic into a bowl.
- 47Squeeze the roasted garlic into a bowl.
- 48Squeeze the roasted garlic into a bowl.
- 49Mash the roasted garlic.
- 50Mash the roasted garlic.
- 51Mash the roasted garlic.
- 52Mix the mashed roasted garlic with Greek yogurt, mayonnaise, lemon juice, black pepper, and fresh parsley.
- 53Mix the mashed roasted garlic with Greek yogurt, mayonnaise, lemon juice, black pepper, and fresh parsley.
- 54Mix the mashed roasted garlic with Greek yogurt, mayonnaise, lemon juice, black pepper, and fresh parsley.
- 55Taste and adjust the seasoning of the sauce.
- 56Taste and adjust the seasoning of the sauce.
- 57Taste and adjust the seasoning of the sauce.
- 58Serve the chicken and red onion on a bed of fluffy rice.
- 59Serve the chicken and red onion on a bed of fluffy rice.
- 60Serve the chicken and red onion on a bed of fluffy rice.
- 61Garnish with a squeeze of fresh lemon and chopped parsley.
- 62Garnish with a squeeze of fresh lemon and chopped parsley.
- 63Garnish with a squeeze of fresh lemon and chopped parsley.
- 64Drizzle with the pan juices from the baked chicken.
- 65Drizzle with the pan juices from the baked chicken.
- 66Drizzle with the pan juices from the baked chicken.
Ingredients
- 1.5 lbs boneless & skinless chicken thighs
- 1.5 lbs boneless & skinless chicken thighs
- 1.5 lbs boneless & skinless chicken thighs
- 1 juiced lemon
- 1 juiced lemon
- 1 juiced lemon
- 5 minced garlic cloves
- 5 minced garlic cloves
- 5 minced garlic cloves
- 1 tbsp cumin
- 1 tbsp cumin
- 1 tbsp cumin
- 2 tsp chili powder
- 2 tsp chili powder
- 2 tsp chili powder
- 2 tsp paprika
- 2 tsp paprika
- 2 tsp paprika
- 1 tsp turmeric
- 1 tsp turmeric
- 1 tsp turmeric
- 1 tsp onion powder
- 1 tsp onion powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp black pepper
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 4 tbsp olive oil
- 4 tbsp olive oil
- 4 tbsp olive oil
- 2 tbsp tomato paste
- 2 tbsp tomato paste
- 2 tbsp tomato paste
- 4 tbsp Greek yogurt
- 4 tbsp Greek yogurt
- 4 tbsp Greek yogurt
- 1 chopped into 6-8 chunks red onion
- 1 chopped into 6-8 chunks red onion
- 1 chopped into 6-8 chunks red onion
- 4 tbsp olive oil
- 4 tbsp olive oil
- 4 tbsp olive oil
- Fresh parsley
- Fresh parsley
- Fresh parsley
- lemon slices
- lemon slices
- lemon slices
- 1 garlic head
- 1 garlic head
- 1 garlic head
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 tbsp olive oil
- 0.5 cup Greek yogurt
- 0.5 cup Greek yogurt
- 0.5 cup Greek yogurt
- 3 tbsp mayonnaise
- 3 tbsp mayonnaise
- 3 tbsp mayonnaise
- 1 tsp black pepper
- 1 tsp black pepper
- 1 tsp black pepper
- 0.5 juiced lemon
- 0.5 juiced lemon
- 0.5 juiced lemon
- 1 squeezed roasted garlic head
- 1 squeezed roasted garlic head
- 1 squeezed roasted garlic head
- 2 tbsp, finely chopped fresh parsley
- 2 tbsp, finely chopped fresh parsley
- 2 tbsp, finely chopped fresh parsley
Equipment
large bowlcasserole dishsheet panaluminum foil
Tips
- Baste the chicken with the pan juices after baking.
- Taste and adjust the garlic sauce to your liking.
- Serve on a bed of fluffy rice with a squeeze of fresh lemon, chopped parsley, and pan juices.