Chicken Shwarma

• 150 milliliters Olive Oil
• 100 milliliters Lemon Juice
• 6 cloves Minced Garlic
• 2 teaspoons Salt
• 2 teaspoons Black Pepper
• 1 tablespoon Cumin
• 2 tablespoons Smoked Paprika
• 2 teaspoons Tumeric
• 1 teaspoon Cinnamon
• 1 tablespoon Red Pepper Flakes
• 0.5 kg Boneless, Skinless Chicken Thighs
• 1 Red Onion
• 1/4 cup Plain Yogurt
• 1/4 cup Roasted Garlic Mayo
• 1 tablespoon Lemon Juice
• 1 handful Chopped Parsley

1. Combine first 10 ingredients and mix with a fork
2. Add mixture to chicken in a roasting pan or Ziplock bag, just make sure it's covered
3. Let stand for 1-24 hours (refrigerate if more than a few hours)
4. Heat oven to 425 F
5. Large dice onion and mix in with chicken so that all ingredients are covered
6. Spread ingredients out on a baking sheet and cook for 30-40 minutes
7. For Sauce: Mix yogurt, mayo and lemon juice together with a fork
8. Remove from oven and let cool (5 mins)
9. Chop up all ingredients
10. Add parsley for garnish if you like
11. Extra: Fry in hot oil after chopping for a crispy delight

olive oil, lemon juice, garlic, salt, black pepper, cumin, paprika, tumeric, cinnamon, red pepper, chicken thighs, red onion, plain yogurt, garlic, lemon juice, handful

Taken from www.epicurious.com/recipes/member/views/chicken-shwarma-568c34012926133c51d50cda (may not work)