Homemade Chicken Shawarma

By The Mediterranean Dish · 90 min

Ingredients

Instructions

1. Mix the cumin, turmeric, coriander, garlic powder, paprika and cloves in a small bowl. Set the spice mix aside.
2. Pat the chicken thighs dry, season both sides with salt, then cut them into small bite-sized pieces.
3. Put the chicken in a large bowl. Add the spice mix and toss to coat, then add the sliced onion, lemon juice and olive oil and toss again.
4. Cover and refrigerate for 3 hours or overnight. Marinating can be shortened or skipped if you are short on time.
5. Preheat the oven to 425°F. Take the chicken out of the fridge and let it stand at room temperature for a few minutes.
6. Lightly oil a sheet pan. Spread the chicken and onion in a single layer, then roast for 30 minutes.
7. For browner, crispier chicken, move the pan to the top rack and broil for a minute or less, watching closely so it does not burn. Remove from the oven.
8. Warm the pita pockets and make the tahini or tzatziki sauce and the cucumber tomato salad while the chicken roasts.
9. Split the pita, spread sauce inside, fill with chicken, arugula and pickles or olives if using, and top with the salad.

Summarized from The Mediterranean Dish's video. Watch it for the details.