Lebanese shawarma spice mix requires 14 different spices ground within 24 hours—pre-made blends lose 60% potency.
One-Pan Chicken Shawarma with Roasted Garlic Sauce
Experience the vibrant flavors of the Middle East with our One-Pan Chicken Shawarma, where smoky spices and succulent chicken come together effortlessly. Drizzled with a creamy roasted garlic sauce, this dish is perfect for a quick weeknight dinner that doesn't skimp on taste. Get ready for a mouthwatering meal that's as easy to make as it is to devour!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
The Story
This dish is basically what happens when Lebanese street vendors crash-landed in a 1980s American suburban kitchen—traditional Levantine shawarma spices meet the convenience-obsessed Western sheet-pan revolution, ditching the vertical rotisserie for your bog-standard oven because apparently we can't all have a proper döner spit spinning in our living rooms like civilized people.
Regional Twist
In Aleppo's old quarter, they'd swap your turmeric for Aleppo pepper flakes and double the garlic cloves, then finish with pomegranate molasses instead of plain lemon juice.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 ½ lbs (680 g) chicken thighs
- fresh parsley
- 1 garlic head
- 4 tbsp (59 ml) greek yogurt
- 1 lemon
- 1 red onion
- 2 tbsp (30 ml) tomato paste
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- chili powder (to taste)
- cumin (to taste)
- garlic (to taste)
- Lemon slices
- mayonnaise (to taste)
- 4 tbsp (59 ml) olive oil
- onion powder (to taste)
- paprika (to taste)
- salt (to taste)
- turmeric (to taste)
👨🍳 Instructions
- 1
Pat chicken dry with paper towel and cube it into large chunks. In a big bowl, mix the marinade ingredients: Greek yogurt, tomato paste, garlic, lemon juice, and all those glorious spices. Toss in the chicken until every piece is coated. Let it marinate as long as you can resist.
- 2
Preheat the oven to 425°F (220°C). Slice the top off a garlic head, drizzle with olive oil and salt, then wrap it up in foil and place in a dish/tray. Pop it in the oven for 45–60 minutes.
- 3
Spread the marinated chicken chunks on a large casserole dish or sheet pan. Nestle in the red onion chunks, then drizzle 4 tbsp olive oil over everything.
- 4
Bake for 30–40 minutes until the chicken is browned, crisp at the edges, and cooked through. Remove the tray from the oven. Baste the chicken with the pan juices.
- 5
Squeeze the roasted garlic into a bowl, mash it then mix with Greek yogurt, mayo, lemon juice, pepper, and parsley. Taste and adjust.
- 6
Recommended plating: 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 those beautiful pan juices.
💡 Pro Tips
- ✓Pat chicken thighs completely dry and let them sit uncovered for 10-15 minutes before marinating to remove surface moisture, which prevents proper browning and creates steam instead of the desired Maillard reaction caramelization.technique10-15 minutes
- ✓Roast the garlic head at exactly 400°F instead of 425°F to prevent the sugars from burning while allowing the allicin compounds to break down into sweet, mellow flavors over the full 45-60 minute cooking time.timing400°F for 45-60 minutes
- ✓Add 1 tablespoon of tomato paste per pound of chicken to the marinade because its concentrated umami compounds and natural sugars enhance browning while the acidity helps break down proteins for tenderness.ingredient1 tbsp per pound
- ✓Position your oven rack in the upper third and use a light-colored metal pan rather than dark or glass to achieve proper browning at 425°F without overcooking the bottom of the chicken.equipment
- ✓Let the finished chicken rest for 3-5 minutes before serving so the internal juices redistribute and the surface temperature drops from 165°F to around 140°F for optimal eating temperature.timing3-5 minutes, 165°F to 140°F
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Lebanese shawarma spice mix requires 14 different spices ground within 24 hours—pre-made blends lose 60% potency.
One-Pan Chicken Shawarma with Roasted Garlic Sauce
Experience the vibrant flavors of the Middle East with our One-Pan Chicken Shawarma, where smoky spices and succulent chicken come together effortlessly. Drizzled with a creamy roasted garlic sauce, this dish is perfect for a quick weeknight dinner that doesn't skimp on taste. Get ready for a mouthwatering meal that's as easy to make as it is to devour!
The Story
This dish is basically what happens when Lebanese street vendors crash-landed in a 1980s American suburban kitchen—traditional Levantine shawarma spices meet the convenience-obsessed Western sheet-pan revolution, ditching the vertical rotisserie for your bog-standard oven because apparently we can't all have a proper döner spit spinning in our living rooms like civilized people.
Regional Twist
In Aleppo's old quarter, they'd swap your turmeric for Aleppo pepper flakes and double the garlic cloves, then finish with pomegranate molasses instead of plain lemon juice.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 ½ lbs (680 g) chicken thighs
- fresh parsley
- 1 garlic head
- 4 tbsp (59 ml) greek yogurt
- 1 lemon
- 1 red onion
- 2 tbsp (30 ml) tomato paste
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- chili powder (to taste)
- cumin (to taste)
- garlic (to taste)
- Lemon slices
- mayonnaise (to taste)
- 4 tbsp (59 ml) olive oil
- onion powder (to taste)
- paprika (to taste)
- salt (to taste)
- turmeric (to taste)
👨🍳 Instructions
- 1
Pat chicken dry with paper towel and cube it into large chunks. In a big bowl, mix the marinade ingredients: Greek yogurt, tomato paste, garlic, lemon juice, and all those glorious spices. Toss in the chicken until every piece is coated. Let it marinate as long as you can resist.
- 2
Preheat the oven to 425°F (220°C). Slice the top off a garlic head, drizzle with olive oil and salt, then wrap it up in foil and place in a dish/tray. Pop it in the oven for 45–60 minutes.
- 3
Spread the marinated chicken chunks on a large casserole dish or sheet pan. Nestle in the red onion chunks, then drizzle 4 tbsp olive oil over everything.
- 4
Bake for 30–40 minutes until the chicken is browned, crisp at the edges, and cooked through. Remove the tray from the oven. Baste the chicken with the pan juices.
- 5
Squeeze the roasted garlic into a bowl, mash it then mix with Greek yogurt, mayo, lemon juice, pepper, and parsley. Taste and adjust.
- 6
Recommended plating: 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 those beautiful pan juices.
💡 Pro Tips
- ✓Pat chicken thighs completely dry and let them sit uncovered for 10-15 minutes before marinating to remove surface moisture, which prevents proper browning and creates steam instead of the desired Maillard reaction caramelization.technique10-15 minutes
- ✓Roast the garlic head at exactly 400°F instead of 425°F to prevent the sugars from burning while allowing the allicin compounds to break down into sweet, mellow flavors over the full 45-60 minute cooking time.timing400°F for 45-60 minutes
- ✓Add 1 tablespoon of tomato paste per pound of chicken to the marinade because its concentrated umami compounds and natural sugars enhance browning while the acidity helps break down proteins for tenderness.ingredient1 tbsp per pound
- ✓Position your oven rack in the upper third and use a light-colored metal pan rather than dark or glass to achieve proper browning at 425°F without overcooking the bottom of the chicken.equipment
- ✓Let the finished chicken rest for 3-5 minutes before serving so the internal juices redistribute and the surface temperature drops from 165°F to around 140°F for optimal eating temperature.timing3-5 minutes, 165°F to 140°F