Bread Pan Chicken Shawarma

This is how to make classic chicken shawarma in your home oven. The chicken comes out so juicy, so flavorful, and it makes for easy meals all week long.

Ingredients

• 2.5 lbs boneless chicken thighs
• 2-3 tablespoons olive oil
• 3-4 pinches of salt
• Fresh cracked pepper
• 2 tbsp plain yogurt
• Juice of 1/2 large lemon
• 1 tbsp thyme
• 1.5 tbsp garlic powder
• 1 tbsp smoked paprika
• 1/2 tbsp Aleppo pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp cardamom
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/2 large red onion, thinly sliced

Instructions

1. Prep the chicken: Trim excess fat, add to bowl.

2. Season well: Add all seasonings and mix thoroughly.

3. Add onion and marinate: Mix in sliced onion. Ideally marinate 2-6 hours, overnight is even better.

4. Bake: Let chicken come to room temp (30 mins). Preheat oven to 425F. Pack chicken tightly into bread loaf pan (8.5x4.5x2.5). Bake 45-55 mins.

5. Rest and drain: Remove from oven, tilt pan to pour out excess juices (save for broth).

6. Slice: Flip onto cutting board and cut into thin slices or strips.

7. Serve: As is, on salad, in a power bowl, whatever! Keeps 4-5 days refrigerated.