DEDEMED CHICKEN SHAWARMA RECIPES

Steps:

• Combine olive oil, lemon juice and zest, garlic, smoked paprika, ground cumin, ground coriander, crushed red pepper flakes, salt, pepper, turmeric, and cinnamon in a gallon-sized resealable plastic bag. Seal the bag and gently squeeze ingredients together until they are well blended. Add chicken thighs to the bag, squeeze out most of the air, seal, and refrigerate for at least 2 hours, or up to 8 hours.
• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12x18-inch baking sheet. Spread onion slices over the bottom; add chicken thighs on top.
• Bake on the center rack of the preheated oven, about 30 minutes. Switch on the broiler and move rack closer to the broiler. Broil chicken until a light char develops, 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with parsley.

Steps:

• Preheat broiler with rack 6 inches from heat. Stir together 2 tablespoons oil and seasoning in a large bowl. Add chicken and toss to coat.
• Toss onion wedges with 1 tablespoon oil on a large, rimmed baking sheet lined with foil. Arrange onion wedges along outer edges of baking sheet. Place chicken in center of baking sheet. Broil until onions are charred in spots and crisp-tender and chicken is cooked through, 12 to 15 minutes.
• Meanwhile, whisk yogurt, herbs, lemon juice, ¼ teaspoon salt, and remaining 1 tablespoon oil in a small bowl. Whisk in 1 to 3 tablespoons water as needed to reach drizzling consistency.
• Remove baking sheet from oven and let chicken rest for 5 minutes. Transfer to a cutting board and thinly slice. Sprinkle with remaining ½ teaspoon salt.
• Top arugula with tomatoes, sliced chicken, and onion wedges. Drizzle with yogurt dressing and top with herbs. Serve with pita.