Chicken Shawarma

I'm absolutely addicted to delicious chicken shawarma. I've shared other chicken shawarma recipes on my blog in the past but this is the by far the best that I've tried. It's so good that Dr. Sweetpea told me to post the recipe on my blog right away!

Chicken Shawarma

Source: Tasty

2 1/2 lb  boneless, skinless chicken thighs, trimmed

MARINADE

1 teaspoon cumin

1 teaspoon ground cardamom

1 tablespoon paprika

1/2 teaspoon cinnamon

1 teaspoon turmeric

1 teaspoon garlic powder

1 tablespoon sumac

1/4 teaspoon cayenne

1 tablespoon kosher salt (I used 1 1/2 teaspoons kosher salt and felt that it was perfect)

1 teaspoon fresh ground black pepper

4 tablespoons olive oil

1 tablespoon fresh lemon juice

3 cloves garlic, sliced

Combine all marinade ingredients in a large bowl and whisk together. Add the chicken thighs and coat evenly. Cover and chill for at least 1 hour and up to 12 hours. Adjust the oven rack about 6 inches (15 cm) from the top heat source in your oven, then preheat the broiler. Line a baking sheet with foil and a wire rack. Place chicken in single layer on prepared wire rack, with the smooth sides down. Broil until chicken is well browned and registers at least 165˚F (74˚C), about 16-20 minutes (I cooked the chicken for 18 minutes and they were perfectly cooked). You may need to rotate the sheet pan halfway through if your broiler heats unevenly. Remove and rest the chicken for 5 minutes before handling, and turn off the oven. While chicken rests, warm your pitas in the still-warm oven for a few minutes. Slice the chicken into thin strips and transfer to platter. Serve with sliced cucumbers, tomatoes, pickles, prepared yogurt sauce, and warm pita.