Name: One Pan Chicken Shawarma
Ingredients: 2 pounds Boneless Chicken Thighs – juicy and ideal for roasting; 1/2 cup Plain Greek Yogurt – tenderizes and carries the spices; 2 tablespoons Olive Oil – adds richness and helps crisp the chicken; 4 cloves Garlic, minced – brings deep, savory flavor; 2 teaspoons Ground Cumin – earthy base for authentic taste; 1 teaspoon Ground Coriander – adds brightness; 1 tablespoon Paprika – for sweetness and color; 1/2 teaspoon Turmeric – provides golden hue and complexity; 1/4 teaspoon Cinnamon – a subtle layer of warmth; 1 1/2 teaspoons Salt – enhances all the spices; 1 teaspoon Black Pepper – for gentle heat; 2 tablespoons Lemon Juice – tangy and tenderizing

Description

One Pan Chicken Shawarma brings the bold, smoky flavors of the Middle East to your kitchen in just one pan. Juicy chicken thighs marinated in warm spices and yogurt, roasted to perfection for an easy and flavor-packed meal.

Ingredients

Scale

2 pounds Boneless Chicken Thighs – juicy and ideal for roasting
1/2 cup Plain Greek Yogurt – tenderizes and carries the spices
2 tablespoons Olive Oil – adds richness and helps crisp the chicken
4 cloves Garlic, minced – brings deep, savory flavor
2 teaspoons Ground Cumin – earthy base for authentic taste
1 teaspoon Ground Coriander – adds brightness
1 tablespoon Paprika – for sweetness and color
1/2 teaspoon Turmeric – provides golden hue and complexity
1/4 teaspoon Cinnamon – a subtle layer of warmth
1 1/2 teaspoons Salt – enhances all the spices
1 teaspoon Black Pepper – for gentle heat
2 tablespoons Lemon Juice – tangy and tenderizing

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Instructions

Preheat Your Equipment: Preheat oven to 425°F (220°C).
Combine Ingredients: In a large bowl, mix yogurt, oil, garlic, spices, salt, pepper, and lemon juice. Toss in chicken and coat well. Let marinate 30 minutes or overnight.
Prepare Your Cooking Vessel: Line a baking sheet with parchment and grease lightly.
Assemble the Dish: Spread marinated chicken in a single layer on the sheet.
Cook to Perfection: Bake 25–30 minutes, flipping halfway. Broil for 2 minutes at the end for charred edges.
Finishing Touches: Rest chicken for 5 minutes before slicing into strips.
Serve and Enjoy: Serve in pita, bowls, or over rice with toppings of choice.

Notes

For deeper flavor, marinate overnight in the fridge.
Broil at the end for extra crispy, charred edges.
Use full-fat yogurt for best results.
Store leftovers in an airtight container for up to 4 days.
Double the batch and freeze for easy meals later.