Chicken Shawarma

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 pounds boneless, skinless chicken breasts

1/4 cup olive oil

5 garlic cloves (minced)

2 lemons (zested and juiced)

1 1/2 teaspoons ground sumac

1/2 teaspoon Aleppo pepper flakes

1/2 teaspoon ground allspice

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1 teaspoon kosher salt

Directions

Preheat the oven to 400°F

In a large bowl, combine the chicken thighs with the oil, garlic, lemon zest and juice, Aleppo pepper, allspice, cumin, paprika, turmeric, cinnamon and salt, stir to coat. Cover with plastic wrap and marinate in the fridge for at least 20 minutes and up to an hour, the longer the better.

Transfer chicken to foil lined baking sheet. Pour the marinade over the chicken. Bake for 30 to 35 minutes until the chicken is cooked through. For extra crispy edges, increase the heat to 425°F and continue cooking for 8 to 10 minutes.

Remove chicken from oven and allow to rest for 5 minutes before cutting into it. Then cut the chicken into slices.