Chicken Shawarma Recipe (with Video)

Marinating the Chicken
1. Place the marinade ingredients in a large bowl: ¼ cup olive oil, lemon juice, garlic, salt, cardamom, paprika, cumin, crushed red pepper and cinnamon; and whisk to blend.
2. Add the chicken into the large bowl with the marinade and stir with a spoon to evenly coat the chicken with the marinade.
3. Cover the bowl and place in the refrigerator to marinate for at least an hour or up to 24 hours.
Cooking the Chicken
1. Preheat the oven to 400°F.
2. Place the chicken on a rimmed baking sheet, lined with parchment paper.
3. Roast the chicken until cooked through, about 15 minutes, turning halfway through.
Slicing and Searing the Chicken
1. Remove the chicken from the oven and use a sharp knife to thinly slice the chicken into thinly sliced pieces.
2. If you’d like to give the chicken shawarma seared edges, you can transfer it to a skillet with its juice and saute until they start to brown, about 5 minutes. Be careful not to overcrowd the skillet though.
Serving the Chicken Shawarma
1. Serve with rice or in a pita with pickles, tomatoes, lettuce and garlic sauce or tahini sauce.