Chicken Shawarma

Mix marinade ingredients together in a bowl or gallon ziplock bag.

Trim fat off of chicken. Place chicken into marinade. Slice onion and add to marinade.

Marinade chicken in the fridge for 4-12 hours.

Preheat oven to 425 F.

Remove chicken and onion slices from marinade and place on rimmed baking sheet.

Cook for 20-30 minutes. Allow to rest for 2 minutes. Slice into bite size pieces.

Serve in a wrap or make shawarma bowls with rice, salad, white sauce, baba ghanoush, chickpeas, lentils, etc.