# One-Pan Chicken Shawarma with Garlic Sauce

A flavorful and easy one-pan chicken shawarma recipe with a delicious garlic sauce, perfect for weeknight dinners.

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

## 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

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

## Equipment

- big bowl
- casserole dish
- sheet pan
- foil
- knife
- grater
- wooden spoon
- small bowl
- spoon

## 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.

## Source

- Original video: https://www.facebook.com/share/r/16iYGok2wh/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/be9595e2-2e49-466a-9fd5-92e519cadf85
- Extracted: 2025-10-26

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