One-Pan Chicken Shawarma with Roasted Garlic Sauce

Chicken Marinade

• 1.5 lbs (680g) boneless, skinless chicken thighs
• 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

For the Sheet Pan

• 1 red onion, chopped into 6-8 chunks
• 4 tbsp olive oil
• Fresh parsley + lemon slices, for garnish

For the Roasted Garlic

• 1 garlic head
• 1 tsp salt
• 1 tbsp olive oil

For the Roasted Garlic Shawarma Sauce

• 1/2 cup Greek yogurt
• 3 tbsp mayonnaise
• 1 tsp black pepper
• Juice of 1/2 lemon
• The whole roasted garlic head, squeezed
• 2 tbsp fresh parsley, finely chopped

Directions

• Pat the chicken dry and cube into large chunks. In a big bowl, mix the marinade: Greek yogurt, tomato paste, garlic, lemon juice, and all the spices. Toss in the chicken until every piece is coated. Marinate as long as you can (or go straight to the pan).
• Preheat the oven to 425F (220C). Slice the top off the garlic head, drizzle with olive oil and salt, wrap in foil, and place in a dish. Roast for 45-60 minutes.
• Spread the marinated chicken chunks on a large casserole dish or sheet pan. Nestle in the red onion chunks and drizzle 4 tbsp olive oil over everything.
• Bake for 30-40 minutes until the chicken is browned, crisp at the edges, and cooked through. Baste the chicken with the pan juices.
• Squeeze the roasted garlic into a bowl and mash it, then mix with the Greek yogurt, mayo, lemon juice, pepper, and parsley. Taste and adjust.
• Plate over a bed of fluffy rice, topped with the shawarma chicken and red onion, a squeeze of fresh lemon, chopped parsley, and a drizzle of the pan juices.

From Ben Chelin on Instagram.