Oven-Roasted Chicken Shawarma

Oven-Roasted Chicken Shawarma

Juice 

   2 lemons, add:

   1/2 c olive oil
   6 cloves garlic - minced
   1 t salt
   2 t fresh pepper
   2 t ground cumin
   2 t paprika
   1/2 t turmeric
   pinch cinnamon
   red pepper flakes

Whisk to combine. Pour into 1 gal ziploc. Add:

     2# Chicken (thighs recommended, but I use chicken breasts)

Marinade for 1 - 12 hours.

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Heat oven to 425. Use 1T oil to grease a large rimmed sheet pan. Slice -

      1 large red onion - peeled and cut into 8ths lengthwise. Add to bag with chicken. 
                Smoosh it around. 

Move chicken and onions to pan. Bake 30 - 40 minutes. Let rest 2 minutes.  Slice chicken.

Serve w/ homemade pita, tomatoes, cucumbers, yogurt sauce, olives, feta, rice, fried eggplant...