One-Pan Chicken Shawarma with Roasted Garlic Sauce
One-Pan Chicken Shawarma with Roasted Garlic Sauce
Why You’ll Love This Recipe
This One-Pan Chicken Shawarma is not only bursting with flavor, but it also requires minimal cleanup. The tender chicken thighs absorb a blend of spices, while the roasted garlic sauce adds a creamy, tangy finish. It’s a satisfying meal that can be enjoyed any night of the week!
How to Make One-Pan Chicken Shawarma
Ingredients:
- 4 chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup yogurt
- Juice of 1 lemon
- Fresh parsley for garnish
Directions:
- Preheat oven to 400°F (200°C).
- In a bowl, mix olive oil, cumin, coriander, paprika, turmeric, cinnamon, minced garlic, salt, and pepper.
- Coat the chicken thighs with the spice mixture.
- Place the chicken in a single layer on a baking sheet.
- Bake for 25-30 minutes or until cooked through.
- In a small bowl, mix yogurt and lemon juice.
- Serve chicken with roasted garlic sauce and garnish with fresh parsley.
How to Serve One-Pan Chicken Shawarma
This dish is perfect served over rice or warm pita bread. It pairs well with a simple side salad or roasted vegetables. You can also drizzle some extra roasted garlic sauce on top for added flavor!
How to Store One-Pan Chicken Shawarma
Leftover chicken shawarma can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven or microwave until warmed through.
Tips to Make One-Pan Chicken Shawarma
- If you prefer, you can use chicken breasts instead of thighs; just adjust the cooking time as breasts may cook faster.
- Feel free to add your favorite vegetables to the baking sheet for extra flavor and nutrition, such as bell peppers or zucchini.
- For a spicier kick, add a pinch of cayenne pepper to the spice mix.
Variations
You can easily customize this recipe. Try substituting the yogurt with tahini for a nutty flavor, or experiment with different spices like smoked paprika for a deeper taste.
FAQs
Q1: Can I use boneless chicken thighs?
A: Yes, boneless chicken thighs work well for this recipe. They will cook faster, so keep an eye on them to avoid overcooking.
Q2: What can I do with leftover garlic sauce?
A: Leftover garlic sauce can be used as a dip for veggies, spread on sandwiches, or drizzled over salads for extra flavor.
Q3: Is this recipe suitable for meal prep?
A: Absolutely! This One-Pan Chicken Shawarma is great for meal prep. Just cook a batch and divide it into containers for easy lunches throughout the week.
One-Pan Chicken Shawarma
Ingredients
Chicken and Spices
- 4 pieces chicken thighs Can substitute with chicken breasts, but adjust cooking time.
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- 4 cloves garlic, minced
- to taste Salt and pepper
Sauce and Garnish
- ¼ cup yogurt Can substitute with tahini.
- 1 piece Juice of 1 lemon
- to taste Fresh parsley for garnish
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- In a bowl, mix olive oil, cumin, coriander, paprika, turmeric, cinnamon, minced garlic, salt, and pepper.
- Coat the chicken thighs with the spice mixture.
- Place the chicken in a single layer on a baking sheet.
Cooking
- Bake for 25-30 minutes or until cooked through.
- In a small bowl, mix yogurt and lemon juice.
Serving
- Serve chicken with roasted garlic sauce and garnish with fresh parsley.
