20-Minute Authentic Arabic Chicken Shawarma

Ingredients

• 750 g boneless skinless chicken thighs ((approx. 7 large thighs))
• 1 onion (thinly sliced)
• 2 garlic cloves (minced)
• 1/2 lemon (juiced)
• 4 tablespoons olive oil (divided)
• 2 teaspoons cumin powder
• 2 teaspoons paprika
• 1 teaspoon allspice
• 1 teaspoon cinnamon (ground)
• 1/2 teaspoon clove (ground)
• 1/2 teaspoon cardamom (ground)
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt

Steps

1. 1

   Pre-heat oven to 450ºF

2. 2

   Cut chicken thighs into thin strips, roughly 1/2 inch thick

3. 3

   Mix the lemon juice and 1 tablespoon of the olive oil with all the spices and combine to create a paste

4. 4

   Mix the marinade with the chicken strips and the sliced onions

5. 5

   Marinate the chicken for a few hours in the fridge (you can skip this if in a hurry) or ideally overnight

6. 6

   Place 3 tablespoons of olive oil on a large sheet pan and evenly spread it out. Heat the empty sheet pan for 5-7 minutes in the oven

7. 7

   Lay chicken on the heated baking sheet and bake at 450ºF for 15-20 minutes until fully cooked through. Test one piece to ensure its white on the inside and that juices run clear

8. 8

   You can broil for a few minutes if you want additional colour on the chicken

9. 9

   Serve the Shawarma with toum sauce or yogurt tahini sauce, pita bread and an assortment of your favourite vegetables to make a wrap.