Juicy chicken thighs marinated in a blend of aromatic spices and tangy Greek yogurt, roasted to perfection alongside sweet red onions. The star of the show? A creamy, dreamy roasted garlic sauce that brings a delightful depth to every bite. Plus, garlic is known for its amazing immune-boosting properties!
boneless, skinless
juiced sliced, for garnish
minced
chopped into 6-8 chunks
for garnish finely chopped
Pat the chicken dry with paper towel and cube it into large chunks. In a large bowl, combine the Greek yogurt, tomato paste, minced garlic, lemon juice, cumin, chilli powder, paprika, turmeric, onion powder, black pepper, and salt. Add the chicken chunks and toss until every piece is thoroughly coated. Allow it to marinate for at least 30 minutes, or longer if time permits.
Preheat your oven to 220°C (425°F). Slice the top off the whole garlic head, drizzle with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of salt. Wrap the garlic head tightly in foil and place it in a small oven-safe dish or directly on the baking tray. Pop it into the preheated oven and roast for 45-60 minutes until very soft.
While the garlic roasts, spread the marinated chicken chunks evenly on a large casserole dish or sheet pan. Cut the red onion into 6-8 chunks and nestle them among the chicken. Drizzle 4 tablespoons of olive oil over everything. Bake for 30-40 minutes, or until the chicken is browned, crisp at the edges, and cooked through. Remove the tray from the oven and baste the chicken with the delicious pan juices.
Once the roasted garlic is cool enough to handle, squeeze the soft cloves into a bowl. Mash the garlic with a fork until smooth. Add the Greek yogurt, mayonnaise, lemon juice, black pepper, and finely chopped fresh parsley to the bowl. Mix everything together until well combined. Taste and adjust the seasoning if needed.
Serve the chicken shawarma hot, ideally over a bed of fluffy rice. Top with a generous spoonful of the roasted garlic shawarma sauce, a squeeze of fresh lemon, and a scattering of chopped fresh parsley. Drizzle with any remaining pan juices for extra flavour.
For an extra depth of flavour, marinate the chicken overnight in the fridge. This allows the spices to really penetrate the meat.
If you don't have a whole garlic head for roasting, you can roast individual garlic cloves wrapped in foil. Just reduce the roasting time.
This dish is incredibly versatile! Serve it with warm pitta bread, in a wrap, or alongside a fresh cucumber and tomato salad for a lighter meal.