# One Pan Chicken Shawarma with Garlic Sauce

This is a simple one-pan chicken shawarma dish with roasted garlic sauce that is perfect for weeknight dinners.

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

## 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

## Instructions

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

## Equipment

- large bowl
- casserole dish
- sheet pan
- foil
- knife
- cutting board
- garlic press
- spoon
- oven

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8BDAQRr/
- Recipe page: https://www.cliprecipe.com/recipe/b773593b-a8dc-4423-a753-f28b5ef16f97
- Extracted: 2025-08-22

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