We've been making this recipe for years. My love for middle eastern food runs deep, and I will take any excuse to eat pita and hummus for dinner. The chicken works equally well in the winter baked in the oven, or grilled on the bbq in the summer months. Whatever you do, don't skip the pickled turnips -- they add a lovely vinegary complement to the flavour packed chicken. 



shawarma spice blend //
1 tsp coriander
1/2 tsp each all spice, cumin, ginger, turmeric, salt
1/4 tsp cinnamon
1/8 tsp cayenne
3 cracks fresh pepper

1 lb boneless skinless chicken thighs
1 1/2 tbsp lemon juice
1 tbsp olive oil
shawarma spice blend (above)

roughly chopped parsley, pita, hummus and pickled turnips for serving

What to do:

In a small bowl, stir together the spice blend.

Toss the chicken, lemon juice, olive oil and spice blend together. Marinate in the fridge for a few hours. 

When ready to bake, preheat the oven to 400. Place the chicken on a wire rack mounted in a shallow roasting pan. Bake for 20 minutes. 

To serve, roughly chop the cooked chicken into bite size pieces and sprinkle with fresh parsley (if you have it on hand). Serve alongside fresh pita, hummus and pickled turnips.