Back to 5 servings 1 small onion, quartered 5 large garlic cloves 0.5 large red bell pepper, about 70 g 1 tablespoon mayonnaise 1 tablespoon tomato paste 0.5 cup plain yogurt, about 120 g 1 teaspoon orange zest 1 teaspoon lemon zest 0.25 cup orange juice, freshly squeezed, no sugar added 2 lemons, juiced, about 6 tablespoons 1 tablespoon white vinegar 0.333 cup olive oil 0.5 teaspoon ground cardamom 0.5 teaspoon ground cinnamon 0.5 teaspoon ground cloves 0.5 teaspoon freshly ground black pepper 0.5 teaspoon paprika 0.5 teaspoon cumin 0.5 teaspoon cayenne pepper, optional 2 teaspoons salt, or to taste 2 bay leaves, crumbled 2 pounds boneless skinless chicken thighs, chicken breasts also work 0.333 cup mayonnaise 0.333 cup plain full-fat yogurt 1 large garlic clove, minced salt and pepper, to taste
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Blend the onion, garlic and red pepper in a food processor, pulsing twice. Add the mayonnaise, tomato paste, both zests and the yogurt, and pulse until combined.2 Step 2: In a deep bowl, whisk together the lemon juice, orange juice, vinegar, olive oil, all the spices and the crumbled bay leaves.3 Step 3: Add the processor mixture to the bowl, then add the chicken and toss to coat. Cover and marinate in the refrigerator at least 6 hours, ideally overnight.4 Step 4: Preheat the oven to 430°F (221°C). Line a baking pan with foil; it should be smaller than your skewers but large enough to catch drippings.5 Step 5: Divide the chicken into two portions. Fold each piece in half and thread onto two metal skewers, then lay the skewers across the foil-lined pan.6 Step 6: Cover the chicken with the skin if using, and bake for about 40 minutes, until the chicken is cooked through. The chicken is done at 165°F (74°C), with clear juices and no pink inside.7 Step 7: Remove the skin and brown the chicken, about 10 minutes per side, until the outside is deeply browned.8 Step 8: Cover the pan with foil, leaving a small vent, and rest the chicken for 5 to 10 minutes.9 Step 9: Remove the skewers and slice the chicken thinly.10 Step 10: Whisk the mayonnaise, yogurt, minced garlic, salt and pepper in a small bowl for the white sauce. Serve it with the chicken over rice, or in wraps with cucumber, lettuce, pickles, onion rings and hummus.getsaucepan.com/r/38db53ff-07f7-5b43-b630-9f8b5c5f87fe
Cook this in Saucepan Iraqi Shawarma Chicken as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
