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 boneless & skinless chicken thighs; 1 juiced lemon; 5 minced garlic cloves; 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 chopped into 6-8 chunks red onion; 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 juiced lemon; 1 roasted garlic head; 2 tbsp fresh parsley

1h 40m

Serves 1

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One-Pan Chicken Shawarma with Garlic Sauce

facebook.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.
3Toss in the chicken until every piece is coated and let it marinate.
4Preheat the oven to 425°F (220°C).
5Slice the top off a garlic head, drizzle with olive oil and salt.
6Wrap the garlic head in foil and place in a dish/tray.
7Pop the garlic in the oven for 45–60 minutes.
8Spread the marinated chicken chunks on a large casserole dish or sheet pan.
9Nestle in the red onion chunks and drizzle 4 tbsp olive oil over everything.
10Bake for 30–40 minutes until the chicken is browned, crisp at the edges, and cooked through.
11Remove the tray from the oven and baste the chicken with the pan juices.
12Squeeze the roasted garlic into a bowl, mash it.
13Mix the roasted garlic with Greek yogurt, mayo, lemon juice, pepper, and parsley.
14Serve the shawarma chicken and red onion on a bed of fluffy rice.
15Add 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 juiced lemon
5 minced garlic cloves
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 chopped into 6-8 chunks red onion
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 juiced lemon
1 roasted garlic head
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.

One-Pan Chicken Shawarma with Garlic Sauce

1h 40m

Serves 1

facebook.com

One-Pan Chicken Shawarma with Garlic Sauce

facebook.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.
3Toss in the chicken until every piece is coated and let it marinate.
4Preheat the oven to 425°F (220°C).
5Slice the top off a garlic head, drizzle with olive oil and salt.
6Wrap the garlic head in foil and place in a dish/tray.
7Pop the garlic in the oven for 45–60 minutes.
8Spread the marinated chicken chunks on a large casserole dish or sheet pan.
9Nestle in the red onion chunks and drizzle 4 tbsp olive oil over everything.
10Bake for 30–40 minutes until the chicken is browned, crisp at the edges, and cooked through.
11Remove the tray from the oven and baste the chicken with the pan juices.
12Squeeze the roasted garlic into a bowl, mash it.
13Mix the roasted garlic with Greek yogurt, mayo, lemon juice, pepper, and parsley.
14Serve the shawarma chicken and red onion on a bed of fluffy rice.
15Add a squeeze of fresh lemon, a showering of chopped parsley, and a drizzle of the pan juices.