Chicken Shawarma

• ¾ tbsp ground cumin
• ¾ tbsp turmeric powder
• ¾ tbsp ground coriander
• ¾ tbsp garlic powder
• ¾ tbsp paprika
• ½ tsp ground cloves
• ½ tsp cayenne pepper, more if you prefer
• salt
• 8 boneless, skinless chicken thighs
• 1 large onion, thinly sliced
• 1 large lemon, juice of
• ⅓ cup extra virgin olive oil
• 6 pita pockets
• tahini sauce or Greek tzatziki sauce
• baby arugula
• Mediterranean salad
• pickles or kalamata olives (optional)

In a small bowl, mix the cumin, turmeric, coriander, garlic powder, paprika, cloves, and cayenne. 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 shawarma spices and toss to coat. Add the onions, 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 short or skip the marinating time).

When ready, preheat the oven to 425°F (220°C). Take the chicken out of the fridge and let it sit at room temperature for a few minutes.

Spread the marinated chicken and onions in one layer on a large lightly-oiled baking sheet. Roast for 30 minutes. 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 roasts, prepare the pita pockets, tahini sauce or tzatziki sauce, and a simple Mediterranean salad. Set aside.

To serve, open the pita pockets up. Spread a little tahini or tzatziki sauce, add the chicken shawarma, arugula, Mediterranean salad, and pickles or olives, if you like. Serve immediately.