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In a large bowl, combine the thinly sliced chicken thighs with tomato paste, 1/2 cup Greek yogurt, 2 tablespoons lemon juice, 2 tablespoons olive oil, cumin, cayenne pepper, 1/2 teaspoon black pepper, 1 teaspoon salt, turmeric, ground coriander, and paprika. Mix thoroughly until the chicken is well coated. Cover and refrigerate to marinate for at least 30 minutes, or up to 4 hours.

Preheat your oven to 400°F. Transfer the marinated chicken to a large baking dish, spreading it in an even layer. Drizzle an additional 1 tablespoon of olive oil over the chicken.

Take the two heads of garlic and slice them in half horizontally to expose the cloves. Drizzle each half with a little olive oil and sprinkle with 1/4 teaspoon salt. Wrap each garlic half tightly in aluminum foil. Place the foil-wrapped garlic heads directly into the baking dish with the chicken.

Roast the chicken and garlic in the preheated oven for 25-30 minutes, or until the chicken is cooked through and lightly browned, and the garlic is very soft.

While the chicken is roasting, prepare the Tzatziki sauce. In a medium bowl, combine the grated cucumber (ensure it's squeezed dry to remove excess water), 1 cup Greek yogurt, mayonnaise, 1 tablespoon lemon juice, chopped fresh dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix all ingredients well until smooth and creamy. Taste and adjust seasoning if needed. Refrigerate until ready to serve.

Prepare the vegetable toppings: thinly slice the red onion, dice the Roma tomatoes, and shred the romaine lettuce. Set aside.

Once the chicken and garlic are done, carefully remove the garlic from the foil. Mash the roasted garlic cloves with a fork and mix them into the cooked chicken in the baking dish. Garnish with fresh chopped parsley.

Warm the pita bread according to package instructions. To assemble, spread a generous amount of Tzatziki sauce inside a warm pita, then fill with the chicken shawarma, sliced red onion, diced tomatoes, and shredded lettuce. Serve immediately.


In a large bowl, combine the thinly sliced chicken thighs with tomato paste, 1/2 cup Greek yogurt, 2 tablespoons lemon juice, 2 tablespoons olive oil, cumin, cayenne pepper, 1/2 teaspoon black pepper, 1 teaspoon salt, turmeric, ground coriander, and paprika. Mix thoroughly until the chicken is well coated. Cover and refrigerate to marinate for at least 30 minutes, or up to 4 hours.

Preheat your oven to 400°F. Transfer the marinated chicken to a large baking dish, spreading it in an even layer. Drizzle an additional 1 tablespoon of olive oil over the chicken.

Take the two heads of garlic and slice them in half horizontally to expose the cloves. Drizzle each half with a little olive oil and sprinkle with 1/4 teaspoon salt. Wrap each garlic half tightly in aluminum foil. Place the foil-wrapped garlic heads directly into the baking dish with the chicken.

Roast the chicken and garlic in the preheated oven for 25-30 minutes, or until the chicken is cooked through and lightly browned, and the garlic is very soft.

While the chicken is roasting, prepare the Tzatziki sauce. In a medium bowl, combine the grated cucumber (ensure it's squeezed dry to remove excess water), 1 cup Greek yogurt, mayonnaise, 1 tablespoon lemon juice, chopped fresh dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix all ingredients well until smooth and creamy. Taste and adjust seasoning if needed. Refrigerate until ready to serve.

Prepare the vegetable toppings: thinly slice the red onion, dice the Roma tomatoes, and shred the romaine lettuce. Set aside.

Once the chicken and garlic are done, carefully remove the garlic from the foil. Mash the roasted garlic cloves with a fork and mix them into the cooked chicken in the baking dish. Garnish with fresh chopped parsley.

Warm the pita bread according to package instructions. To assemble, spread a generous amount of Tzatziki sauce inside a warm pita, then fill with the chicken shawarma, sliced red onion, diced tomatoes, and shredded lettuce. Serve immediately.
