Easy Oven-Baked Chicken Shawarma Recipe

• 1/4 tablespoon ground cumin
• 1/4 tablespoon turmeric powder
• 1/4 tablespoon ground coriander
• 1/4 tablespoon garlic powder
• 1/4 tablespoon paprika
• 1/6 teaspoon ground cloves
• 3 boneless, skinless chicken thighs, sliced into small pieces
• 1/9 cup extra virgin olive oil
• 1/6 teaspoon cayenne pepper
• 1 large onion, thinly sliced
• 1 large lemon juice
• Salt to taste

1. Preparationrn- Mix all the ingredients for the spice mix in a small bowl and set aside.rn- Put the chicken breasts in a large bowl, season with the Shawarma spices, onions, lemon juice, olive oil and salt. Toss them all together to make sure the chicken pieces are evenly coated. Cover with a cling film and store overnight in the fridge (or at least 3 hours).
2. Instructions
3. Remove the marinated chicken from the fridge, let it reach to room temperature.
4. Spread the marinated chicken and the onions on the baking tray. Make sure all the chicken thighs are lying flat and not on top of each other. Put to bake in 30 minutes.
5. Meanwhile, prepare the sauce to your preferences. I myself used a simple Greek Tzatziki sauce to enhance the chicken's flavor.
6. I enjoyed my chicken shawarma in pita pockets, a few stems of arugula, and finally some drizzles of tzatziki sauce and olive oil. Be creative all you want.
7. Notesrn- It is sure much more tasty if the chicken is marinated and let sit for 1 day beforehand in the fridge. Simply defrost it on the next day before cooking.rn- The chicken can also be frozen in its marination - as long as the meat has not been previously frozen - for up to 3 months.

ground cumin, turmeric powder, ground coriander, garlic powder, paprika, ground cloves, chicken, extra virgin olive oil, cayenne pepper, onion, lemon juice, salt

Taken from food52.com/recipes/77460-easy-oven-baked-chicken-shawarma-recipe (may not work)