One-Pan Chicken Shawarma with Garlic Sauce

100 mins
Serves 1
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Directions

  1. 1Pat chicken dry with paper towel and cube it into large chunks.
  2. 2Pat chicken dry with paper towel and cube it into large chunks.
  3. 3Pat chicken dry with paper towel and cube it into large chunks.
  4. 4In a big bowl, mix the marinade ingredients: Greek yogurt, tomato paste, garlic, lemon juice, and all the spices.
  5. 5In a big bowl, mix the marinade ingredients: Greek yogurt, tomato paste, garlic, lemon juice, and all the spices.
  6. 6In a big bowl, mix the marinade ingredients: Greek yogurt, tomato paste, garlic, lemon juice, and all the spices.
  7. 7Toss in the chicken until every piece is coated and let it marinate.
  8. 8Toss in the chicken until every piece is coated and let it marinate.
  9. 9Toss in the chicken until every piece is coated and let it marinate.
  10. 10Preheat the oven to 425°F (220°C).
  11. 11Preheat the oven to 425°F (220°C).
  12. 12Preheat the oven to 425°F (220°C).
  13. 13Slice the top off a garlic head, drizzle with olive oil and salt.
  14. 14Slice the top off a garlic head, drizzle with olive oil and salt.
  15. 15Slice the top off a garlic head, drizzle with olive oil and salt.
  16. 16Wrap the garlic head in foil and place in a dish/tray.
  17. 17Wrap the garlic head in foil and place in a dish/tray.
  18. 18Wrap the garlic head in foil and place in a dish/tray.
  19. 19Pop the garlic in the oven for 45–60 minutes.
  20. 20Pop the garlic in the oven for 45–60 minutes.
  21. 21Pop the garlic in the oven for 45–60 minutes.
  22. 22Spread the marinated chicken chunks on a large casserole dish or sheet pan.
  23. 23Spread the marinated chicken chunks on a large casserole dish or sheet pan.
  24. 24Spread the marinated chicken chunks on a large casserole dish or sheet pan.
  25. 25Nestle in the red onion chunks and drizzle 4 tbsp olive oil over everything.
  26. 26Nestle in the red onion chunks and drizzle 4 tbsp olive oil over everything.
  27. 27Nestle in the red onion chunks and drizzle 4 tbsp olive oil over everything.
  28. 28Bake for 30–40 minutes until the chicken is browned, crisp at the edges, and cooked through.
  29. 29Bake for 30–40 minutes until the chicken is browned, crisp at the edges, and cooked through.
  30. 30Bake for 30–40 minutes until the chicken is browned, crisp at the edges, and cooked through.
  31. 31Remove the tray from the oven and baste the chicken with the pan juices.
  32. 32Remove the tray from the oven and baste the chicken with the pan juices.
  33. 33Remove the tray from the oven and baste the chicken with the pan juices.
  34. 34Squeeze the roasted garlic into a bowl, mash it.
  35. 35Squeeze the roasted garlic into a bowl, mash it.
  36. 36Squeeze the roasted garlic into a bowl, mash it.
  37. 37Mix the roasted garlic with Greek yogurt, mayo, lemon juice, pepper, and parsley.
  38. 38Mix the roasted garlic with Greek yogurt, mayo, lemon juice, pepper, and parsley.
  39. 39Mix the roasted garlic with Greek yogurt, mayo, lemon juice, pepper, and parsley.
  40. 40Serve the shawarma chicken and red onion on a bed of fluffy rice.
  41. 41Serve the shawarma chicken and red onion on a bed of fluffy rice.
  42. 42Serve the shawarma chicken and red onion on a bed of fluffy rice.
  43. 43Add a squeeze of fresh lemon, a showering of chopped parsley, and a drizzle of the pan juices.
  44. 44Add a squeeze of fresh lemon, a showering of chopped parsley, and a drizzle of the pan juices.
  45. 45Add a squeeze of fresh lemon, a showering of chopped parsley, and a drizzle of the pan juices.

Ingredients

  • 1.5 lbs boneless & skinless chicken thighs
  • 1.5 lbs boneless & skinless chicken thighs
  • 1.5 lbs boneless & skinless chicken thighs
  • 1 juiced lemon
  • 1 juiced lemon
  • 1 juiced lemon
  • 5 minced garlic cloves
  • 5 minced garlic cloves
  • 5 minced 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 black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 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 chopped into 6-8 chunks red onion
  • 1 chopped into 6-8 chunks red onion
  • 1 chopped into 6-8 chunks red onion
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 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 juiced lemon
  • 0.5 juiced lemon
  • 0.5 juiced lemon
  • 1 roasted garlic head
  • 1 roasted garlic head
  • 1 roasted garlic head
  • 2 tbsp fresh parsley
  • 2 tbsp fresh parsley
  • 2 tbsp fresh parsley

Equipment

big bowlcasserole dishsheet panfoilknifegraterwooden spoonsmall bowlspoon

Tips

  • Marinate the chicken for as long as possible for best flavor.
  • Baste the chicken with pan juices after baking for extra moisture and flavor.