One Pan Chicken Shawarma with Garlic Sauce

1h 40m
Serves 1
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Directions

  1. 1In a big bowl, add the chicken thighs.
  2. 2Add chili powder, turmeric, salt, cumin, paprika, and onion powder to the chicken.
  3. 3Squeeze lemon juice over the chicken and spices.
  4. 4Add Greek yogurt and tomato paste to the bowl.
  5. 5Drizzle olive oil into the bowl.
  6. 6Press fresh garlic into the bowl.
  7. 7Mix all ingredients together until the chicken is coated.
  8. 8Slice a red onion into chunks.
  9. 9Spread the marinated chicken into a casserole dish.
  10. 10Nestle the red onion chunks among the chicken.
  11. 11Drizzle olive oil over the chicken and onions.
  12. 12Place two half garlic heads on aluminum foil.
  13. 13Drizzle olive oil and sprinkle salt over the garlic heads.
  14. 14Wrap the garlic heads in the aluminum foil.
  15. 15Place the wrapped garlic head in the casserole dish with the chicken.
  16. 16Bake the chicken and garlic in the oven at 425°F (220°C) for 30-40 minutes (chicken) and 45-60 minutes (garlic).
  17. 17Combine Greek yogurt, mayonnaise, and black pepper in a bowl for the sauce.
  18. 18Add fresh minced garlic and lemon juice to the sauce ingredients.
  19. 19Squeeze the roasted garlic into the sauce mixture.
  20. 20Mix the sauce until well combined.
  21. 21Serve the chicken shawarma over rice.
  22. 22Top with roasted garlic sauce.
  23. 23Drizzle with pan juices and fresh parsley.

Ingredients

  • 1.5 lbs chicken thighs, boneless & skinless
  • 1 lemon
  • 5 garlic cloves
  • 1 tbsp cumin
  • 2 tsp chili powder
  • 2 tsp paprika
  • 1 tsp turmeric
  • 1 tsp onion powder
  • 1 tsp salt
  • 4 tbsp olive oil
  • 2 tbsp tomato paste
  • 4 tbsp Greek yogurt
  • 1 red onion
  • fresh parsley
  • lemon slices
  • 1 garlic head
  • 1 tsp salt
  • 1 tbsp olive oil
  • 0.5 cup Greek yogurt
  • 3 tbsp mayonnaise
  • 1 tsp black pepper
  • 0.5 lemon
  • 2 tbsp fresh parsley, finely chopped
  • white rice

Equipment

bowllemon squeezergarlic presswooden spoonknifecutting boardcasserole dishaluminum foilovenspoonplate

Tips

  • Pat chicken dry with paper towel and cube it into large chunks.
  • Let chicken marinate as long as you can resist.
  • Baste the chicken with the pan juices after baking.
  • Recommended plating: A bed of fluffy rice, topped with a handful of the shawarma chicken and red onion, a squeeze of fresh lemon, a showering of chopped parsley, and a drizzle of those beautiful pan juices.

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