One Pan Chicken Shawarma with Garlic Sauce

Name: One Pan Chicken Shawarma with Garlic Sauce
Total time: 100 min
Cuisine: Middle Eastern
Ingredients: 1.5 lbs chicken thighs, boneless & skinless; 1 lemon, juiced; 5 garlic cloves, minced; 1 tbsp cumin; 2 tsp chili powder; 2 tsp paprika; 1 tsp turmeric; 1 tsp onion powder; 1 tsp black pepper; 1 tsp salt; 4 tbsp olive oil; 2 tbsp tomato paste; 4 tbsp Greek yogurt; 1 red onion, chopped into 6-8 chunks; 4 tbsp olive oil; 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 juice; 1 roasted garlic head (squeezed); 2 tbsp fresh parsley, finely chopped

1h 40m

Serves 1

tiktok.com

One Pan Chicken Shawarma with Garlic Sauce

tiktok.com

1h 40m

Serves 1

Directions

1Pat chicken dry with paper towel and cube it into large chunks.
2In a big bowl, mix the marinade ingredients: Greek yogurt, tomato paste, garlic, lemon juice, and all the spices (cumin, chili powder, paprika, turmeric, onion powder, black pepper, and salt).
3Toss the chicken in the marinade until every piece is coated and marinate.
4Preheat the oven to 425°F (220°C).
5Slice the top off a garlic head, drizzle with olive oil and salt, then wrap it up in foil.
6Place the wrapped garlic in a dish/tray and pop it in the oven for 45–60 minutes.
7Spread the marinated chicken chunks on a large casserole dish or sheet pan.
8Nestle in the red onion chunks, then drizzle 4 tbsp olive oil over everything.
9Bake for 30–40 minutes until the chicken is browned, crisp at the edges, and cooked through.
10Remove the tray from the oven and baste the chicken with the pan juices.
11Squeeze the roasted garlic into a bowl, mash it then mix with Greek yogurt, mayonnaise, lemon juice, pepper, and parsley to make the Shawarma Sauce.
12Serve the chicken shawarma on a bed of fluffy rice, topped with red onion, a squeeze of fresh lemon, chopped parsley, and a drizzle of the pan juices, along with the roasted garlic shawarma sauce.

Ingredients

1.5 lbs chicken thighs, boneless & skinless
1 lemon, juiced
5 garlic cloves, minced
1 tbsp cumin
2 tsp chili powder
2 tsp paprika
1 tsp turmeric
1 tsp onion powder
1 tsp black pepper
1 tsp salt
4 tbsp olive oil
2 tbsp tomato paste
4 tbsp Greek yogurt
1 red onion, chopped into 6-8 chunks
4 tbsp olive oil
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 juice
1 roasted garlic head (squeezed)
2 tbsp fresh parsley, finely chopped

Equipment

large bowlcasserole dishsheet panfoilknifecutting boardgarlic pressspoonoven

Tips

Pat chicken dry with paper towel and cube it into large chunks.
Let the chicken marinate as long as possible.
Baste the chicken with the pan juices after baking.
Taste and adjust the shawarma sauce as needed.

One Pan Chicken Shawarma with Garlic Sauce

One Pan Chicken Shawarma with Garlic Sauce

Directions

Ingredients

Equipment

Tips

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