Chicken Schwarma

• total time: 4 hours 15 minutes

Ingredients

Chicken shawarma

4 pounds boneless Chicken thighs

1/2 cup garlic sauce or 1/2 cup yogurt with 5 minced garlic cloves

1/4 cup white vinegar

1/4 tablespoon lemon juice

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1 tablespoon smoked paprika

1 teaspoon black pepper

1 tablespoon garlic powder

2 teaspoons salt

1 teaspoon sumac

1/4 teaspoon ground cardamom

1/2 teaspoon cayenne pepper (optional)

1 onion sliced

Directions

Combine chicken with marinade ingredients, making sure chicken is coated well.

Cover and allow to marinade in the fridge overnight or for at least 3-4 hours.

Remove from fridge about 15 min before roasting.

Preheat over to 400 degrees Fahrenheit and lay chicken on baking dish or tray. Roast for 30 min Or until chicken reaches 165 degrees Fahrenheit.

We also like to roast them on the grill in the summer.)

Allow the chicken to rest before layering a few pieces on top of each other and slicing into thin strips.

Enjoy in a pita wrap with garlic sauce and pickles or on a plate with rice and salad.