Ingredients:

• Chicken Shawarma
• 3 chicken breasts boneless and skinless
• 2 tsp smoked paprika
• 1/2 tsp turmeric
• 2 tsp cumin powder
• 1/2 tsp cinnamon
• 2 tsp ground black pepper
• 1 tsp salt
• juice from 2 lemons
• 1/2 cup olive oil
• 1 tsp red pepper flakes
• 1 large onion sliced
• fresh parsley for garnish
• 4 cloves garlic minced
• Garlic Sauce
• 1 cup vegetable oil
• 1/3 cup lemon juice
• 6 cloves garlic peeled
• 1 egg white*
• 1 tsp salt
• Chicken Shawarma Wraps
• hummus
• tabbouleh salad
• garlic sauce
• pita wraps

Instructions

In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you’ll have.

Preheat oven to 425 F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9×13 baking dish. I didn’t have much marinade leftover since the chicken absorbed most of it, so that’s why I added everything to the baking dish. Spread everything evenly over the baking dish.
Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.
Let the chicken rest for about 5 minutes, then slice it into bits.

Garlic Sauce
Add all the ingredients to a blender and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1 1/2 cups of sauce, refrigerate leftover sauce.

Chicken Shawarma Wraps
To make the chicken shawarma wraps, warm up the wraps first in the microwave for about 30 seconds, then spread some hummus over each wrap, spoon about 2 or 3 tbsp of tabbouleh salad, add chicken shawarma, and drizzle with garlic sauce and serve.