Chicken Shawarma is a Mediterranean dish made by marinating chicken thighs and grilling or baking. Serve in warm pitas or naan. For a low-carb option, serve it plain.
Prepare the marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and onion toss well to coat. Cover and store in refrigerator for at least 1 hour. Mixture can be marinated up to 12 hours.
For Baking: When ready to cook, preheat oven to 425 degrees. Remove chicken and onion from the marinade and spread evenly on the pan. Roast for 30-40 minutes or until chicken is no longer pink. Remove from the oven and let rest for about 2 minutes. Slice into about 1-inch pieces. Optional: For extra crispy chicken, heat 1 tablespoon of olive oil in a large skillet and cook for 2-3 minutes or until desired crispiness. For Grilling: Preheat grill over medium-high heat. Remove chicken and onion from marinade and grill for 3-4 minutes per side or until chicken is no longer pink and onions are tender. Remove from the grill and let rest for about 2 minutes. Slice into about 1-inch pieces. Note: If your onions fell apart when marinating you can place a piece of foil on the grill and heat the onions on top.
For serving: Serve in warm naan topped with tzatziki sauce, cucumbers, tomatoes, red onion, and crumbled feta. Add tahini sauce if desired.