Sensations by Compliments skinless, boneless chicken thighs
red onion, sliced
each chopped cucumber and tomato
tzatziki yogurt cucumber dip
In large bowl or baking dish, mix together 1/2 cup (125 mL) oil, plus the lemon juice, garlic, coriander, cumin, paprika, cinnamon, turmeric and hot sauce. Add chicken and onion; turn to coat in marinade. Cover and refrigerate at least 1 hr. or overnight.
Preheat oven to 220°C (425°F). Brush baking sheet with 2 tbsp (30 mL) oil. Spread marinated chicken mixture on sheet. Roast 30 min., or until edges are caramelized and instant-read thermometer indicates chicken has reached 74°C (165°F). Rest 5 min. Slice chicken across the grain into thin slivers. If desired, place chicken back on baking sheet and broil about 2 min. to further brown edges.
Drizzle chicken shawarma with remaining oil and more hot sauce, if desired. Serve with cucumbers, tomatoes and tzatziki dip. Also, server with pitas or rice, if desired.
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