Chicken Shawarma

Shawarma is meat commonly prepared on vertical spit in restaurants. I made this in the oven on high temperature using a broiler pan so all the grease drips to the bottom pan.

The longer the meat is marinated, it's going to taste better.

Preparation Time: 10 minutes 

Rest Time : 2 - 4 hours 

Bake Time : 30 minutes 

Serves : 3

Ingredients:

Skinless chicken thighs: 4 pieces

Lemon juice : 2 tsp 

Ginger garlic paste: 1 tbsp 

Ground black pepper: 2 tsp 

Cumin powder: 2 tsp 

Turmeric: 1/2 tsp 

Red pepper flakes: 1 tsp 

Cayenne powder: 2 tsp 

Ground cinnamon: 1/4 tsp 

Oil : 1/4 cup

Salt to taste 

Onion : 1 large diced

Cilantro: 1/2 cup chopped 

Method:

Take the chicken, wash and make nice slits so the marinade goes inside the chicken. 

Take all ingredients except onions and cilantro, mix well and marinate the chicken in the refrigerator for 2-4 hours.

Preheat the oven to 425 degrees F,take the chicken out, add the diced onions to the marinade and toss well. Now, take a broiler pan and lay the chicken pieces and onion onto the pan and bake for 30 minutes.

Take the chicken out, cut into thin strips, garnish with cilantro and serve with hummus or pita bread.