Oven Roasted Chicken Shawarma

Ingredients

• 1/3 cup olive oil, plus more for brushing
• 3 Tbsp fresh lemon juice
• 1 Tbsp minced garlic
• 1 1/2 tsp ground cumin
• 1 1/2 tsp paprika
• 1 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/4 tsp turmeric
• 1 tsp each salt and freshly ground black pepper
• 2 lbs trimmed boneless, skinless chicken thighs
• Warm pita bread or flour tortillas or cooked rice
• Tahini yogurt sauce
• Diced tomatoes
• Diced cucumbers
• Chopped lettuce
• Chopped red onion
• Feta cheese

Directions

1. Whisk the olive oil, lemon juice, garlic, cumin, paprika, coriander, cinnamon, turmeric, salt, and pepper in a mixing bowl or liquid measuring cup. Put the chicken into a gallon size resealable bag, add the marinade, and close the bag while pushing out the extra air. Massage the marinade around the chicken, then refrigerate it for at least 1 hour and up to 6 hours.
2. Heat the oven to 425 degrees F. Coat a rimmed 18 by 13-inch baking sheet, preferably dark coated, with 1 Tbsp olive oil.
3. Take the chicken out of the marinade and arrange the pieces on the baking sheet with space between them. Roast until the chicken is fully cooked and the edges have crisped, about 30 – 40 minutes.
4. Take the pan out of the oven and rest the chicken for 2 minutes, then chop it into bits. Serve in pita or with rice, adding the toppings you like.