Chicken Shwarma

Delicious oven-baked shwarma. Recipe recommends marinading for three hours (or overnight), but can also cook without marinading. Original recipe calls for 1/2 tsp. ground cloves, but we never have them on hand.

Ingredients:

• 3/4 Tbsp ground cumin
• 3/4 Tbsp turmeric powder (or curry powder)
• 3/4 Tbsp ground coriander
• 3/4 Tbsp garlic powder
• 3/4 Tbsp paprika
• 1/2 tsp cayenne pepper
• Salt
• 8 boneless, skinless chicken thighs
• 1 large onion, thinly sliced
• 2 Tbsp lemon juice
• 1/3 cup olive oil

Procedure:

Combine spices (cumin, turmeric, coriander, garlic, paprika, and cayenne). 

Pat chicken dry, season with salt, and slice into bite-sized pieces. Place in large bowl, add spices and toss to coat. Add onions, lemon juice, and olive oil. Toss, cover, and place in fridge to marinate three hours (if possible).

Preheat oven to 425º (220ºC). Cover baking sheet with foil and spread chicken & onions evenly in one layer. Bake for 30 min. For crispier chicken, end under broiler.

Serve in pita with feta, salad, tomatoes, and tzatziki sauce.