Shawarma

Ingredients

2.5 lbs boneless/skinless chicken thighs

2-3 tbsp olive oil

3-4 pinches of salt

fresh cracked pepper

2 cups plain greek yogurt

juice of 1/2 large lemon

1 tbsp thyme

1.5 tbsp garlic powder

1 tbsp smoked paprika

1/2 tsp turmeric

1/2 tsp cumin

1/4 tsp cardamom

1/2 tsp cinnamon

1/8 tsp nutmeg

1/2 large red onion, sliced thinly

Directions

1. Trim off any excess fat on chicken thighs to the extent you'd like. Add it to a bowl.

2. Season the chicken well. Add all ingredients to bowl.

3. Mix well, then ideally let marinate for 2-6 hours, but even better overnight.

4. When you're ready to make it, remove the chicken from the fridge and let it come up to room temp (about 30 mins). Preheat your oven to 425F then pack the marinated chicken tightly into a bread loaf pan (about 8.5x4.5x2.5). Pop it into the oven for 45-55 mins at 425F.

5. Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices.

6. Flip the loaf pan onto a cutting board to remove the chicken and cut it into thin slices or strips.

7. Serve it up however way you want - as is, on top of a salad, on a power bowl, whatever! This stays well in the fridge in an airtight lid for 4-5 days.

Notes

This recipe makes a lot! I freeze half in a ziploc (pressed flat).