Roasted Chicken Shawarma is a Middle Eastern method of cooking where thin slices of meat, are stacked on a vertical spit and slowly rotate in front of a fire or other heat source. The outside meat is slowly cooked and then shaved off to serve. It’s common street food and the result is tender, juicy, well-spiced meat.

Ingredients:

For Chicken:

• 1/2 c. extra-virgin olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 2 tsp. kosher salt
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. ground turmeric
• 1/4 tsp. ground cinnamon
• 1/4 tsp. cayenne pepper
• 2 lb. boneless skinless chicken thighs
• Cooking spray
• 1 large onion, thinly sliced

Method:

• Put chicken in a large bowl and add all the ingredients. Then Marinate it all night for the best result.
• Preheat your oven to 425F .Place your Chicken on a parchment sheet on a baking tray. Roast chicken until fully cooked and add onion to a roasting tray.
• Remove the chicken from the oven and use a sharp knife to thinly slice the chicken into thinly sliced pieces. If you’d like to give the chicken shawarma seared edges, you can transfer it to a skillet with its juice and cooked until they start to brown, about 5 minutes.
• Serve with rice or in a pita bread with pickles, tomatoes, lettuce, and garlic sauce or tahini sauce.