Homemade Chicken Shawarma

Ingredients

• 2.5 lbs of boneless chicken thighs
• 2-3 tablespoons olive oil
• 3-4 pinches of salt
• fresh cracked pepper
• 2 tbsp of plain yogurt
• juice of 1/2 large lemon
• 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
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/2 large red onion, thinly sliced

Method

1. 1

   Trim off any excess fat from the chicken thighs to your liking and add them to a bowl.

2. 2

   Add olive oil, salt, fresh cracked pepper, plain yogurt, lemon juice, thyme, garlic powder, smoked paprika, Aleppo pepper, cayenne pepper, turmeric, cumin, cardamom, cinnamon, and nutmeg. Mix thoroughly.

3. 3

   Add the sliced red onion and mix it in with the chicken. Let marinate for 2-6 hours, overnight, or use immediately if short on time.

4. 4

   Remove the chicken from the fridge and let it sit at room temperature for about 30 minutes.

5. 5

   Preheat oven to 425F.

6. 6

   Pack the marinated chicken tightly into a bread loaf pan (about 8.5x4.5x2.5 inches).

7. 7

   Bake for 45-55 minutes at 425F.

8. 8

   Remove from the oven and carefully tilt the pan over a container to pour out and save the excess juices.

9. 9

   Flip the loaf pan onto a cutting board and cut the chicken into thin slices or strips.