One-Pan Chicken Shawarma with Roasted Garlic Sauce

Serves 1
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Directions

  1. 1Pat chicken dry with paper towel and cube it into large chunks.
  2. 2In a big bowl, mix the marinade ingredients: Greek yogurt, tomato paste, garlic, lemon juice, and all the spices.
  3. 3Toss in the chicken until every piece is coated.
  4. 4Let the chicken marinate (as long as you can resist).
  5. 5Preheat the oven to 425°F (220°C).
  6. 6Slice the top off a garlic head, drizzle with olive oil and salt, then wrap it up in foil.
  7. 7Place the wrapped garlic in a dish/tray and pop it in the oven for 45–60 minutes.
  8. 8Spread the marinated chicken chunks on a large casserole dish or sheet pan.
  9. 9Nestle in the red onion chunks, then drizzle 4 tbsp olive oil over everything.
  10. 10Bake for 30–40 minutes until the chicken is browned, crisp at the edges, and cooked through.
  11. 11Remove the tray from the oven.
  12. 12Baste the chicken with the pan juices.
  13. 13Squeeze the roasted garlic into a bowl, mash it then mix with Greek yogurt, mayo, lemon juice, pepper, and parsley.
  14. 14Taste and adjust the sauce.
  15. 15Recommended plating: Serve on a bed of fluffy rice, topped with a handful of the shawarma chicken and red onion, a squeeze of fresh lemon, a showering of chopped parsley, and a drizzle of the pan juices.

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 of
  • 1 roasted garlic head (squeezed)
  • 2 tbsp fresh parsley, finely chopped

Equipment

large bowlovenfoildish/traylarge casserole dish or sheet pan

Tips

  • Let the chicken marinate as long as you can resist.
  • Baste the chicken with the pan juices after baking.
  • Taste and adjust the seasoning of the roasted garlic shawarma sauce.

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