Homemade Chicken Shawarma

Ingredients

• 2.5 lb boneless chicken thighs, trim excess fat as desired
• 2-3 tbsp olive oil
• 3-4 pinch salt
• black pepper, fresh cracked
• 2 tbsp plain yogurt
• 1/2 whole lemon, juice of, large
• 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 red onion, large, thinly sliced

Steps

1. Start with 2.5 lbs of boneless chicken thighs. Trim off any excess fat to the extent you’d like. Add it to a bowl.

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

3. Mix well, then thinly slice the red onion and mix it into the chicken. Let marinate for 2-6 hours, ideally overnight (or cook immediately if needed).

4. Remove the chicken from the fridge and let it come to room temperature, about 30 minutes.

   30 min

5. Preheat oven to 425°F. Pack the marinated chicken tightly into a bread loaf pan (about 8.5x4.5x2.5 inches).

6. Bake in the oven at 425°F for 45-55 minutes.

   50 min

7. Remove the chicken from the oven and tilt the pan over a glass bowl or container to pour out the excess juices (reserve juices for broth or to pour over the chicken).

8. Flip the loaf pan onto a cutting board to remove the chicken, then cut it into thin slices or strips.

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