1Pat chicken dry with paper towel and cube it into large chunks.
2Pat chicken dry with paper towel and cube it into large chunks.
3Pat chicken dry with paper towel and cube it into large chunks.
4In a big bowl, mix the marinade ingredients: Greek yogurt, tomato paste, garlic, lemon juice, and all the spices.
5In a big bowl, mix the marinade ingredients: Greek yogurt, tomato paste, garlic, lemon juice, and all the spices.
6In a big bowl, mix the marinade ingredients: Greek yogurt, tomato paste, garlic, lemon juice, and all the spices.
7Toss in the chicken until every piece is coated.
8Toss in the chicken until every piece is coated.
9Toss in the chicken until every piece is coated.
10Let the chicken marinate (as long as you can resist).
11Let the chicken marinate (as long as you can resist).
12Let the chicken marinate (as long as you can resist).
13Preheat the oven to 425°F (220°C).
14Preheat the oven to 425°F (220°C).
15Preheat the oven to 425°F (220°C).
16Slice the top off a garlic head, drizzle with olive oil and salt, then wrap it up in foil.
17Slice the top off a garlic head, drizzle with olive oil and salt, then wrap it up in foil.
18Slice the top off a garlic head, drizzle with olive oil and salt, then wrap it up in foil.
19Place the wrapped garlic in a dish/tray and pop it in the oven for 45–60 minutes.
20Place the wrapped garlic in a dish/tray and pop it in the oven for 45–60 minutes.
21Place the wrapped garlic in a dish/tray and pop it in the oven for 45–60 minutes.
22Spread the marinated chicken chunks on a large casserole dish or sheet pan.
23Spread the marinated chicken chunks on a large casserole dish or sheet pan.
24Spread the marinated chicken chunks on a large casserole dish or sheet pan.
25Nestle in the red onion chunks, then drizzle 4 tbsp olive oil over everything.
26Nestle in the red onion chunks, then drizzle 4 tbsp olive oil over everything.
27Nestle in the red onion chunks, then drizzle 4 tbsp olive oil over everything.
28Bake for 30–40 minutes until the chicken is browned, crisp at the edges, and cooked through.
29Bake for 30–40 minutes until the chicken is browned, crisp at the edges, and cooked through.
30Bake for 30–40 minutes until the chicken is browned, crisp at the edges, and cooked through.
31Remove the tray from the oven.
32Remove the tray from the oven.
33Remove the tray from the oven.
34Baste the chicken with the pan juices.
35Baste the chicken with the pan juices.
36Baste the chicken with the pan juices.
37Squeeze the roasted garlic into a bowl, mash it then mix with Greek yogurt, mayo, lemon juice, pepper, and parsley.
38Squeeze the roasted garlic into a bowl, mash it then mix with Greek yogurt, mayo, lemon juice, pepper, and parsley.
39Squeeze the roasted garlic into a bowl, mash it then mix with Greek yogurt, mayo, lemon juice, pepper, and parsley.
40Taste and adjust the sauce.
41Taste and adjust the sauce.
42Taste and adjust the sauce.
43Recommended 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.
44Recommended 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.
45Recommended 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
1.5 lbs chicken thighs, boneless & skinless
1.5 lbs chicken thighs, boneless & skinless
1 lemon, juiced
1 lemon, juiced
1 lemon, juiced
5 garlic cloves, minced
5 garlic cloves, minced
5 garlic cloves, minced
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 red onion, chopped into 6-8 chunks
1 red onion, chopped into 6-8 chunks
1 red onion, chopped into 6-8 chunks
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 lemon, juice of
0.5 lemon, juice of
0.5 lemon, juice of
1 roasted garlic head (squeezed)
1 roasted garlic head (squeezed)
1 roasted garlic head (squeezed)
2 tbsp fresh parsley, finely chopped
2 tbsp fresh parsley, finely chopped
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.