One-Pan Chicken Shawarma with Roasted Garlic Sauce

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Patted dry and cut into large chunks)
• 1 lemon lemon juice (From 1 lemon)
• 5 cloves garlic (Minced)
• 1 tbsp ground cumin
• 2 tsp chili powder
• 2 tsp paprika
• 1 tsp ground turmeric
• 1 tsp onion powder
• 1 tsp black pepper (For the marinade)
• 1 tsp salt (For the marinade)
• 4 tbsp olive oil (For the marinade)
• 2 tbsp tomato paste
• 4 tbsp Greek yogurt (For the marinade)
• 1 red onion (Chopped into 6–8 chunks)
• 4 tbsp olive oil (For the sheet pan)
• 1 head garlic (For roasting; slice off the top)
• 1 tsp salt (For the roasted garlic)
• 1 tbsp olive oil (For roasting the garlic)
• 0.5 cup Greek yogurt (For the sauce)
• 3 tbsp mayonnaise (For the sauce)
• 1 tsp black pepper (For the sauce)
• 0.5 lemon lemon juice (For the sauce)
• 2 tbsp fresh parsley (Finely chopped; for the sauce)
• fresh parsley (For garnish)
• lemon slices (For garnish)
• cooked fluffy rice (Recommended serving base; amount not specified)
• lemon juice (Fresh squeeze for plating)

Steps

1. 1

   Pat the chicken thighs dry with paper towels and cut them into large chunks.

2. 2

   In a large bowl, combine the marinade Greek yogurt, tomato paste, minced garlic, juice of 1 lemon, cumin, chili powder, paprika, turmeric, onion powder, black pepper, salt, and 4 tablespoons olive oil.

3. 3

   Add the chicken to the marinade and toss until every piece is thoroughly coated. Marinate as long as possible; the source notes that it may be cooked immediately.

4. 4

   Preheat the oven to 425°F (220°C).

5. 5

   Slice the top off the garlic head. Drizzle it with 1 tablespoon olive oil and season with 1 teaspoon salt.

6. 6

   Wrap the garlic in foil, place it in a dish or on a tray, and roast for 45–60 minutes.

7. 7

   Spread the marinated chicken pieces on a large casserole dish or sheet pan.

8. 8

   Nestle the red onion chunks among the chicken, then drizzle the remaining 4 tablespoons olive oil over everything.

9. 9

   Bake for 30–40 minutes, until the chicken is browned, crisp at the edges, and cooked through.

10. 10

    Remove the pan from the oven and baste the chicken with the pan juices.

11. 11

    Squeeze the roasted garlic cloves from their head into a bowl and mash them.

12. 12

    Add the Greek yogurt, mayonnaise, lemon juice, black pepper, and chopped parsley to the mashed roasted garlic. Mix into a sauce and taste to adjust.

13. 13

    To serve, place the chicken and roasted red onion over a bed of fluffy rice. Add a squeeze of fresh lemon, chopped parsley, and a drizzle of the pan juices. Serve with the roasted garlic sauce.

Notes

The source does not specify a marinating duration; it says the chicken can be cooked immediately. Rice is a recommended plating suggestion and no quantity or cooking method is provided. The garlic and chicken can roast in the oven at the same time, but the source does not specify their exact placement or timing relationship.

Nutrition per serving

• main
• Middle Eastern-inspired
• one-pan
• oven-baked
• chicken
• gluten-free
• high-protein
• weeknight dinner