Chicken Shawarma;

3 chicken breasts, boneless and skinless

2 tbsp smoked paprika

1/2 tbsp turmeric

2 tbsp cumin

1/2 tbsp cinnamon

2 tbsp ground black pepper

1 tbsp salt

juice from 2 lemons

1/2 cup olive oil

1 tbsp red pepper flakes

1 large onion, sliced

fresh parsley for garnish

4 cloves garlic, minced

Garlic Sauce;

1 cup of vegetable oil

1/3 cup lemon juice

6 cloves garlic, peeled

1 egg white

1 tbsp salt

Chicken Shawarma; 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 marinades the more flavour you’ll have. Preheat over to 425 F degrees. Add sliced onion to bowl with chicken and toss well so that he onions is fully coated in the marinade. Add everything to a 9×13 baking dish.

Spread everything evenly over the baking dish. Bake in the oven until the chicken is brown 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 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.

As seen on @healthyfoodadvice Instagram page.