Shawarma-Style Chicken Thighs

Like the classic street food, but with no spit-roasting assembly required. This chicken is flavored with spices like garlic, paprika, and turmeric, then cooked in the oven until tender perfection. You can make it ahead of time and then to eat it, all you have to do is crisp it up in a pan for a ready-in-minutes protein! Enjoy this versatile protein on salads, sandwiches, or with a fork right out of the pan.

3/4 tbsp ground cumin
3/4 tbsp turmeric powder
3/4 tbsp ground coriander
3/4 tbsp garlic powder
3/4 tbsp paprika
1/2 tsp ground cloves
1/2 tsp cayenne pepper, more if you prefer
Salt
8 boneless, skinless chicken thighs
1 large onion, thinly sliced
1 large lemon, juice of
1/3 cup extra virgin olive oil

In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don’t have time, you can cut or skip marinating time)
When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.

Make Ahead Option: You can prepare the chicken ahead of time, one or two nights in advance, if you like. Warm up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through.

Source: The Mediterranean Dish