Homemade Chicken Shawarma

Ingredients

• 2.5 lb boneless chicken thighs, trim excess fat as desired
• 2-3 tbsp olive oil
• 3-4 pinch salt
• fresh cracked pepper
• 2 tbsp plain yogurt
• 1/2 whole large lemon, juiced
• 1 tbsp thyme
• 1.5 tbsp garlic powder
• 1 tbsp smoked paprika
• 1/2 tbsp Aleppo pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp cardamom, optional
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg, optional
• 1/2 whole large red onion, thinly sliced

Steps

1. Trim excess fat from 2.5 lbs boneless chicken thighs and add to a bowl.

2. Season the chicken with olive oil, salt, pepper, plain yogurt, lemon juice, thyme, garlic powder, smoked paprika, Aleppo pepper, cayenne, turmeric, cumin, cardamom, cinnamon, and nutmeg.

3. Mix well, then thinly slice the red onion and mix it into the chicken.

4. Marinate the chicken in the fridge for 2-6 hours, or ideally overnight.

   6 h

5. Remove chicken from the fridge and let it come to room temperature.

   30 min

6. Preheat oven to 425F and pack the marinated chicken tightly into a bread loaf pan.

7. Bake at 425F for 45-55 minutes.

   50 min

8. Remove chicken from oven and tilt pan to pour out excess juices into a bowl or container, saving the juice for broth or topping.

9. Flip the loaf pan onto a cutting board to remove the chicken and slice into thin strips.

10. Serve as desired - on a salad, power bowl, or on its own. Store in an airtight container in the fridge for 4-5 days.