- 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.
For an easy fattoush-style salad toss leftover chicken, cucumbers and tomatoes with chopped romaine lettuce and Italian dressing. Toast pitas until crispy and crumble overtop.
Grill the chicken on the BBQ for a great summer dish.