One-Pan Chicken Shawarma with Roasted Garlic Sauce

Ingredients

• 1.5 lbs (680g) 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 (for the pan)
• Fresh parsley + lemon slices for garnish
• 1 garlic head
• 1 tsp salt (for garlic)
• 1 tbsp olive oil (for garlic)
• 1/2 cup Greek yogurt
• 3 tbsp mayonnaise
• 1 tsp black pepper (for sauce)
• Juice of 1/2 lemon
• 2 tbsp fresh parsley, finely chopped

Method

1. 1

   Pat chicken dry with paper towels and cube it into large chunks.

2. 2

   In a large bowl, mix the marinade ingredients: Greek yogurt, tomato paste, minced garlic, lemon juice, cumin, chili powder, paprika, turmeric, onion powder, black pepper, and salt. Toss in the chicken until evenly coated and let marinate if time permits.

3. 3

   Preheat the oven to 425°F (220°C). Slice the top off the garlic head, drizzle with 1 tbsp olive oil and 1 tsp salt, wrap tightly in foil, and roast in the oven for 45–60 minutes.

4. 4

   Spread the marinated chicken chunks onto a large casserole dish or sheet pan. Nestle in the red onion chunks, then drizzle 4 tbsp olive oil over everything.

5. 5

   Bake for 30–40 minutes until the chicken is browned, crisp at the edges, and cooked through. Remove from the oven and baste the chicken with the pan juices.

6. 6

   Squeeze the roasted garlic cloves into a bowl, mash thoroughly, and mix with Greek yogurt, mayonnaise, lemon juice, black pepper, and chopped parsley.

7. 7

   Serve the chicken and onions garnished with fresh parsley, lemon slices, pan juices, and roasted garlic sauce.