One Pan Chicken Shawarma with Garlic Sauce

100 mins
Serves 1
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Directions

  1. 1In a big bowl, add the chicken thighs.
  2. 2In a big bowl, add the chicken thighs.
  3. 3In a big bowl, add the chicken thighs.
  4. 4Add chili powder, turmeric, salt, cumin, paprika, and onion powder to the chicken.
  5. 5Add chili powder, turmeric, salt, cumin, paprika, and onion powder to the chicken.
  6. 6Add chili powder, turmeric, salt, cumin, paprika, and onion powder to the chicken.
  7. 7Squeeze lemon juice over the chicken and spices.
  8. 8Squeeze lemon juice over the chicken and spices.
  9. 9Squeeze lemon juice over the chicken and spices.
  10. 10Add Greek yogurt and tomato paste to the bowl.
  11. 11Add Greek yogurt and tomato paste to the bowl.
  12. 12Add Greek yogurt and tomato paste to the bowl.
  13. 13Drizzle olive oil into the bowl.
  14. 14Drizzle olive oil into the bowl.
  15. 15Drizzle olive oil into the bowl.
  16. 16Press fresh garlic into the bowl.
  17. 17Press fresh garlic into the bowl.
  18. 18Press fresh garlic into the bowl.
  19. 19Mix all ingredients together until the chicken is coated.
  20. 20Mix all ingredients together until the chicken is coated.
  21. 21Mix all ingredients together until the chicken is coated.
  22. 22Slice a red onion into chunks.
  23. 23Slice a red onion into chunks.
  24. 24Slice a red onion into chunks.
  25. 25Spread the marinated chicken into a casserole dish.
  26. 26Spread the marinated chicken into a casserole dish.
  27. 27Spread the marinated chicken into a casserole dish.
  28. 28Nestle the red onion chunks among the chicken.
  29. 29Nestle the red onion chunks among the chicken.
  30. 30Nestle the red onion chunks among the chicken.
  31. 31Drizzle olive oil over the chicken and onions.
  32. 32Drizzle olive oil over the chicken and onions.
  33. 33Drizzle olive oil over the chicken and onions.
  34. 34Place two half garlic heads on aluminum foil.
  35. 35Place two half garlic heads on aluminum foil.
  36. 36Place two half garlic heads on aluminum foil.
  37. 37Drizzle olive oil and sprinkle salt over the garlic heads.
  38. 38Drizzle olive oil and sprinkle salt over the garlic heads.
  39. 39Drizzle olive oil and sprinkle salt over the garlic heads.
  40. 40Wrap the garlic heads in the aluminum foil.
  41. 41Wrap the garlic heads in the aluminum foil.
  42. 42Wrap the garlic heads in the aluminum foil.
  43. 43Place the wrapped garlic head in the casserole dish with the chicken.
  44. 44Place the wrapped garlic head in the casserole dish with the chicken.
  45. 45Place the wrapped garlic head in the casserole dish with the chicken.
  46. 46Bake the chicken and garlic in the oven at 425°F (220°C) for 30-40 minutes (chicken) and 45-60 minutes (garlic).
  47. 47Bake the chicken and garlic in the oven at 425°F (220°C) for 30-40 minutes (chicken) and 45-60 minutes (garlic).
  48. 48Bake the chicken and garlic in the oven at 425°F (220°C) for 30-40 minutes (chicken) and 45-60 minutes (garlic).
  49. 49Combine Greek yogurt, mayonnaise, and black pepper in a bowl for the sauce.
  50. 50Combine Greek yogurt, mayonnaise, and black pepper in a bowl for the sauce.
  51. 51Combine Greek yogurt, mayonnaise, and black pepper in a bowl for the sauce.
  52. 52Add fresh minced garlic and lemon juice to the sauce ingredients.
  53. 53Add fresh minced garlic and lemon juice to the sauce ingredients.
  54. 54Add fresh minced garlic and lemon juice to the sauce ingredients.
  55. 55Squeeze the roasted garlic into the sauce mixture.
  56. 56Squeeze the roasted garlic into the sauce mixture.
  57. 57Squeeze the roasted garlic into the sauce mixture.
  58. 58Mix the sauce until well combined.
  59. 59Mix the sauce until well combined.
  60. 60Mix the sauce until well combined.
  61. 61Serve the chicken shawarma over rice.
  62. 62Serve the chicken shawarma over rice.
  63. 63Serve the chicken shawarma over rice.
  64. 64Top with roasted garlic sauce.
  65. 65Top with roasted garlic sauce.
  66. 66Top with roasted garlic sauce.
  67. 67Drizzle with pan juices and fresh parsley.
  68. 68Drizzle with pan juices and fresh parsley.
  69. 69Drizzle with pan juices and fresh parsley.

Ingredients

  • 1.5 lbs chicken thighs, boneless & skinless
  • 1.5 lbs chicken thighs, boneless & skinless
  • 1.5 lbs chicken thighs, boneless & skinless
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 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 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 red onion
  • 1 red onion
  • 1 red onion
  • 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 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • white rice
  • white rice
  • 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.