Chicken Shawarma

01Method

1. 1

   Combine all the spices together in a small bowl. Season the chicken pieces with salt on both sides, then cut into small bite-sized strips.

2. 2

   Combine the chicken strips with the spice mixture, onion, lemon juice, and oil in a large bowl, ensuring everything is well coated. Cover and refrigerate for at least 3 hours or overnight. Remove from the refrigerator about 30 minutes before cooking.

3. 3

   Heat the oven to 180°C. Spread the chicken with all remaining ingredients on a baking sheet, place in the oven, and roast for approximately 30 minutes until the meat is golden and cooked through. For the final few minutes, you may switch to the upper broiler setting to brown the meat more intensely if desired.

4. 4

   While the chicken cooks, prepare the bread. For thicker varieties like pita, slice an opening into the side to create a pocket; thinner flatbreads can remain whole. Spread a thin layer of sauce inside the pocket or on the bread, then fill with the cooked meat or wrap the bread around it.