# One Pan Chicken Shawarma with Garlic Sauce

This is a simple recipe to make Chicken Shawarma with a creamy garlic sauce.

- Total time: 100 min
- Cuisine: Middle Eastern
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- lemon squeezer
- garlic press
- wooden spoon
- knife
- cutting board
- casserole dish
- aluminum foil
- oven
- spoon
- plate

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNdxQ1R8M/
- Recipe page: https://www.cliprecipe.com/recipe/62dabd6a-85ca-4cb0-9e88-6926b92d2072
- Extracted: 2025-08-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt