Homemade Chicken Shawarma

• 2½ lb chicken thigh · trim excess fat to preference
• 2 tbsp olive oil
• 3 pinch salt
• black pepper · fresh cracked, to taste
• 2 tbsp yogurt · plain
• ½× lemon juice · from 1/2 large lemon
• 1 tbsp thyme
• 1½ tbsp garlic powder
• 1 tbsp smoked paprika
• ½ tbsp aleppo pepper
• ½ tsp cayenne pepper
• ½ tsp turmeric
• ½ tsp cumin
• ¼ tsp cardamom · optional if unavailable
• ½ tsp cinnamon
• ⅛ tsp nutmeg · optional if unavailable
• ½× red onion · thinly sliced, from 1/2 large onion

Directions

1. 1

   Start with 2.5 lbs of boneless chicken thighs and trim off any excess fat to your preference. Add to a bowl.

2. 2

   Add olive oil, salt, cracked black pepper, yogurt, and lemon juice to the chicken.

3. 3

   Add all the spices: thyme, garlic powder, smoked paprika, Aleppo pepper, cayenne pepper, turmeric, cumin, cardamom, cinnamon, and nutmeg. Mix everything together very well.

4. 4

   Thinly slice 1/2 large red onion and mix it into the marinated chicken.

5. 5

   Cover and marinate in the refrigerator for at least 2 hours, preferably 6 hours or overnight for best flavor.

6. 6

   Remove chicken from the fridge and let it come to room temperature for about 30 minutes.

   about 30m
7. 7

   Preheat your oven to 425°F.

8. 8

   Pack the marinated chicken tightly into a bread loaf pan (approximately 8.5x4.5x2.5 inches).

9. 9

   Place the loaf pan in the preheated 425°F oven for 45-55 minutes until cooked through.

   about 50m
10. 10

    Remove from oven and carefully tilt the pan over a glass bowl to pour out the excess juices. Save the juices to use as broth or to pour over the chicken.

11. 11

    Flip the loaf pan onto a cutting board and remove the cooked chicken block. Cut into thin slices or strips.

12. 12

    Serve as desired: on its own, on a salad, in a power bowl, or with rice. Store leftovers in an airtight container in the refrigerator for 4-5 days.