Chicken Shawarma


In a large bowl mix olive oil with garlic, lemon juice and spices. Add the chicken thighs and marinate for at least one hour.

Once ready to cook, bake the chicken thighs in the oven for 30 minutes.

Take the chicken out of the oven and cool for a minute.

Slice the chicken, return to the pan and roast for a few minutes so they get crispy.

Serve with pita, yogurt sauce and salad.

Store the leftovers in the fridge for up to 3 days.