Lebanese Chicken Shawarma

Instructions

1. Prepare the marinade
   In a large bowl, combine the olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cardamom, cayenne pepper, salt, and black pepper. Mix well until all spices are fully incorporated into a paste-like consistency.
2. Marinate the chicken
   Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, preferably overnight for the best flavor development.
3. Prepare for cooking
   Remove the marinated chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat your oven to 425°F (220°C) or prepare a grill for medium-high heat cooking.
4. Cook the chicken
   For oven method: Arrange the chicken in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes until the chicken is fully cooked and the edges are slightly crispy. For grill method: Grill the chicken for 5-7 minutes per side until fully cooked with nice char marks.
5. Rest and slice the chicken
   Remove the chicken from the oven or grill and let it rest for 5 minutes. Then, using a sharp knife, slice the chicken into thin strips against the grain for the most tender result.
6. Warm the bread
   While the chicken is resting, warm your pita bread or flatbreads in the oven for 2-3 minutes or on a dry skillet for about 30 seconds per side until soft and pliable.
7. Assemble the shawarma
   Spread a generous amount of tahini sauce or garlic yogurt sauce on each warmed bread. Top with sliced chicken shawarma. Add your preferred toppings such as diced tomatoes, sliced cucumbers, pickled turnips, and chopped parsley.