Oven-Roasted Chicken Shawarma with Garlic Yogurt

What you need

• 800 g (1 3/4 lb) boneless skinless chicken thighs
• 1 onion, thinly sliced
• 3 tbsp olive oil
• 3 tbsp lemon juice, for the marinade
• 3 tbsp plain yogurt, for the marinade
• 3 cloves garlic, crushed, for the marinade
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground allspice
• 1/4 tsp ground cinnamon
• 1/2 tsp chili powder
• 1 1/2 tsp salt, plus a pinch for the sauce
• 1/2 tsp black pepper
• 240 g (1 cup) plain yogurt, thick, for the sauce
• 1 tbsp lemon juice, for the sauce
• 1 clove garlic, finely grated, for the sauce
• 1 tbsp tahini, optional
• 4 pita breads, or other flatbreads
• lettuce, tomatoes and cucumber, sliced, for serving
• pickles, for serving

Method

Restated from the original video

1. 1

   In a large bowl, stir together the olive oil, 3 tbsp lemon juice, 3 tbsp yogurt and the crushed garlic for the marinade.

2. 2

   Add the cumin, paprika, coriander, turmeric, allspice, cinnamon, chili powder, salt and black pepper and mix to a loose paste.

3. 3

   Add the chicken and onion and turn until everything is well coated.

4. 4

   Cover and refrigerate for at least 1 hour, or up to overnight.

5. 5

   Heat the oven to 220 °C (425 °F).

6. 6

   Spread the chicken and onion on a large oiled baking tray in a single layer.

7. 7

   Roast until the edges are charred in places and the chicken reads 74 °C (165 °F) in the thickest part, 25-30 min.

8. 8

   While it roasts, mix the 240 g yogurt with 1 tbsp lemon juice, the grated garlic, the tahini and a pinch of salt for the sauce.

9. 9

   Rest the chicken for 5 min, then slice it thinly across the grain and toss it with the onion and pan juices.

10. 10

    Warm the pita in the oven for 1-2 min.

11. 11

    Fill each pita with chicken, salad and pickles, spoon over the garlic yogurt, roll up and serve.

Imported from hintofhelen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.