Servings: 6
Equipment
- Casserole Dish Mixing Bowl
Ingredients
Chicken Marinade
- 1.5 lbs boneless, skinless chicken thighs cut in to large chunks
- 1 lemon juiced
- 5 garlic cloves minced
- 1 tbsp cumin
- 2 tsp chili powder
- 2 tsp paprika
- 1 tsp tumeric
- 1 tsp onion powder
- ¼ tsp cinnamon
- 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 wedges
- 1 lemon sliced
- 4 tbsp olive oil
- 1 bunch fresh parsley
Roasted Garlic
- 2 garlic bulbs tops cut off
- 1 tsp salt
- 1 tbsp olive oil
Roasted Garlic Shawarma Sauce
- the whole roasted garlic heads squeezed
- 1/2 cup Greek yogurt
- 3 tbsp mayonnaise
- 1 tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp parsley finely chopped
Instructions
- Start the rice!
- In a large 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.
- Preheat the oven to 425°F. Slice the tops off the garlic heads, drizzle with olive oil and salt, then wrap it up in foil. Pop it in the oven for 45-60 minutes.
- Spread the marinated chicken chunks in a casserole dish. Nestle in the red onion wedges and lemon slices, then drizzle 3 tbsp olive oil over everything.
- Bake for 30-40 minutes until the chicken browned, crisp at the edges, and cooked. Remove the tray from the oven. Baste the chicken with the pan juices
- Squeeze the roasted garlic into a bowl, mash it then mix with Greek yogurt, mayo, lemon juice, pepper, and parsley. Taste and adjust.
- Plate on a bed of rice, topped with the shawarma chicken, red onion, and lemon. howering of chopped parsley, and a drizzle of those beautiful pan juices.
Tried this recipe?Let us know how it was!