One Pan Chicken Shawarma
yogurt-marinated chicken thighs loaded with cumin, paprika, and warm spices — baked in one pan until deeply caramelized at the edges🌶️🍋 served over tumeric rice with a roasted garlic yogurt sauce, a simple cucumber tomato salad, and pan juices drizzled over everything. this one is a full spread and it all comes together easier than it looks. 🫶
recipe inspired by @recipeincaption, made adjustments with what i had✨
Ingredients
Chicken marinade
1.5 lbs boneless skinless chicken thighs, cut into large chunks
4 tbsp Greek yogurt
2 tbsp tomato paste
5 cloves garlic, minced
Juice of 1 lemon
4 tbsp olive oil
1 tbsp cumin
2 tsp chili powder
2 tsp paprika
1 tsp turmeric
1 tsp onion powder
1 tsp black pepper
1 tsp salt
Sheet pan
1 red onion, cut into 6–8 chunks
4 tbsp olive oil
Fresh parsley & lemon slices to garnish
Roasted garlic for sause
1 whole garlic bulb, peeled
1 tbsp olive oil
Pinch of salt
Roasted garlic yogurt sauce
½ cup Greek yogurt
2 tbsp mayo
All the garlic cloves from above, mashed
Juice of ½ lemon
2 tbsp fresh parsley, finely chopped
1 tsp black pepper
Serves 2-4
Prep time ~15mins
Cook time ~40mins
Cooking Instructions
Marinate the chicken
Pat chicken dry with paper towels and cut into large chunks. In a large bowl, combine Greek yogurt, tomato paste, minced garlic, lemon juice, olive oil, and all the spices. Add the chicken and toss until every piece is fully coated. Marinate for as long as you can (I couldn’t wait).
Bake the chicken
Preheat oven to 425°F. Spread marinated chicken chunks on a large casserole dish or baking dish. Nestle in the red onion chunks and drizzle everything with olive oil.
Bake 20-25 min until the chicken is browned, crispy at the edges, and cooked through (165°F internal). Remove from oven and baste the chicken with the pan juices.
Cook the garlic in olive oil
Place peeled garlic cloves in a small ramekin. Cover with olive oil and a pinch of salt. While the chicken is cooking, place the ramekin in a small pan and cook for 10–15 min until the garlic is soft and golden. Remove from heat.
Save the garlic-infused olive oil — drizzle it on salads, rice, or any dish throughout the week.
Make the garlic yogurt sauce
Mash the cooked garlic cloves into a paste. Mix with Greek yogurt, mayo, lemon juice, black pepper, and fresh parsley. Taste and adjust seasoning.
Plate and serve
Serve over rice. Top with shawarma chicken and red onion, a dollop of garlic yogurt sauce, a small chopped salad of tomatoes, cucumber, and mint, and a drizzle of the pan juices. Dust with sumac and garnish with fresh parsley.
Tips & Notes
The longer you marinate, the deeper the flavor — overnight in the fridge is ideal but even 30 min makes a difference.
Cooking garlic cloves low and slow in olive oil is an easy hack for the roasted garlic flavor without waiting an hour for a whole head to roast.
Don't skip basting with the pan juices at the end — it re-coats the chicken and adds so much flavor.
Save the garlic-infused olive oil in a jar (after it has completely cooled!!) in the fridge — it's incredible drizzled on hummus, salads, rice, or pasta all week.
The yogurt in the marinade helps tenderize the chicken and creates a beautiful caramelized crust in the oven.
Sumac on the rice is non-negotiable — it adds a bright acidity that ties the whole bowl together.