# One-Pan Chicken Shawarma with Roasted Garlic Sauce

This recipe features smoky, tangy, and garlicky chicken shawarma made on a single sheet pan, accompanied by a roasted garlic sauce.

- Cuisine: Middle Eastern
- Category: Drink
- Language: en

## 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

## 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.
4. Let the chicken marinate (as long as you can resist).
5. Preheat the oven to 425°F (220°C).
6. Slice the top off a garlic head, drizzle with olive oil and salt, then wrap it up in foil.
7. Place the wrapped garlic in a dish/tray and pop it 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, then 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.
12. Baste the chicken with the pan juices.
13. Squeeze the roasted garlic into a bowl, mash it then mix with Greek yogurt, mayo, lemon juice, pepper, and parsley.
14. Taste and adjust the sauce.
15. Recommended 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.

## Equipment

- large bowl
- oven
- foil
- dish/tray
- large 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.

## Source

- Original video: https://www.instagram.com/reel/DNBtuR6hLHm/?igsh=ODg3NHRsOWh2NzYy
- Recipe page: https://www.cliprecipe.com/recipe/c3bafdab-fd01-48b1-8986-e6b2e1d158f6
- Extracted: 2026-02-13

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