Sort ingredients
connerchapla
QR Code
Listen
Pdf
In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and ground cloves. Set aside the shawarma spice mix for now.
Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onion, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don’t have time, you can cut or skip marinating time)
When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
While the chicken is roasting, prepare the pita pockets. Make tahini or Tztaziki sauce, or any other toppings.