Step 1

Mix the spices, olive oil, lemon and garlic together in a bowl and then add the chicken thighs and toss by hand. Let marinate in the fridge for a few hours.

Step 2

Preheat the oven to 425°. Add the red onion (bell peppers also work) to the container of chicken thighs, toss, and then place in a pan. Cook the chicken thighs for 50 minutes.

Step 3

Remove the chicken thighs from the oven and slice the meat into small chunks. If you want the shawarma a little crispy, like it would be when it comes off the spit, throw it in a pan with a thin layer of oil and cook until it coils.

Step 4

Serve the shawarma as is or in a pita. You can add hummus, tomato, cucumber – whatever you'd like, really.