Chicken Shawarma

8 lbs boned, skinned chicken thighs

4-5 red onions

1.5 cups lemon juice

2 cups olive oil

4 tsp kosher salt

2 Tbs, 2 tsp pepper

2 Tbs, 2 tsp cumin

1 Tbsp red pepper flakes

1 tsp cinnamon

2 Tbsp minced garlic

Instructions

Mix marinade ingredients together, then add sliced or quartered onions and chicken. Put in ziplock bag and let marinate several hours or overnight.

Preheat the oven to 425.

Grease a shallow pan. Take the chicken and onions out of the marinade and spread it in a single layer on the pan. Cook for 45 minutes or more. 

Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

Easy and excellent!

I made about 5 lbs worth.

From Simcha Fisher