Oven Chicken Shawarma

Notes: This is a recipe where the longer you let your chicken sit in the marinade, the better it will turn out! I would prep your chicken either the night before or the morning of you plan to cook this up.

Ingredients:

• 1 lb of boneless skinless chicken thighs (about 6); pounded thin

• 1 tsp of paprika

• 1 tsp of cumin

• 1/2 tsp of ground coriander

• 1/2 tsp of ground ginger

• 1/2 tsp of turmeric

• 1/4 tsp of ground allspice

• 1/4 tsp of cinnamon

• 1/2 tsp of kosher salt

• 1/2 tsp of ground pepper

• 3 tbsp of olive oil

• 1 1/2 cup of whole milk yogurt

• 1 lemon; cut into wedges

In a large plastic bag or in a Tupperware container, add in your pounded chicken thighs and then all of the spices, salt, pepper, olive oil and whole milk yogurt. Mix everything together so that the spices and the yogurt make a perfect marinade that fully coats the chicken.

Place the chicken in the refrigerator and let it marinate for as long as possible! I would recommend 12 - 24 hours, but if you are in a pinch, do at least 2 hours.

Pull your chicken out at least 20 minute before you plan to cook it.

Preheat your oven to 400F and line a baking sheet with tin foil.

Pull each chicken thigh out of the marinade and place on a baking sheet. Bake for about 40 - 45 minutes of until the chicken starts to brown a bit.

Serve the chicken with Israeli salad, pita and hummus or over some rice or couscous!

Another note: Make this chicken but put it on skewers (or not) and put it on the grill!