Shawarma chicken Lebanese style

Ingredients for 4 servings:

• 1 kg boneless, skinless chicken thighs or chicken breast fillets
• 3 tbsp olive oil
• 1 lemon(s), juice
• 2 tbsp yogurt
• 2 onions, red, sliced
• 6 garlic cloves
• 2 tsp salt
• 1 tbsp thyme
• 1 tsp paprika powder, hot
• ½ tsp cayenne pepper
• ½ tsp turmeric
• ½ tsp cumin
• ¼ tsp cardamom
• ½ tsp pepper
• ¼ tsp cinnamon powder
• ¼ tsp nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 15 minutes

Combine all ingredients except the chicken in a large bowl and stir to combine. Add the meat and rub in the marinade thoroughly. Cover the bowl and marinate the chicken in the refrigerator for at least 1 hour or up to 24 hours. Then remove from the refrigerator and let it come to room temperature for about 30 minutes. Preheat the oven to 220°C (top/bottom heat). Press the chicken firmly into a baking dish. Cook for about 45-55 minutes, until well cooked. Remove the chicken from the oven and slice thinly with a sharp knife. If you want the shawarma chicken to be slightly browned around the edges, add it to a pan with the cooking juices and cook until browned. This will take about 5 minutes, but be careful not to overcrowd the pan. Serve with rice or in a pita bread with cucumbers, tomatoes, lettuce, and garlic or tahini sauce.