Shawarma with chicken from the oven

Ingredients:

Shawarma

• 450 g skinless and boneless chicken thighs, cut into 2.5 cm thick pieces.
• 2 tbsp. l. olive oil
• 1 tsp ground cumin
• 0.5 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground cardamom
• 1/4 tsp ground turmeric
• 2 cloves garlic, grated
• 1 medium onion (about 170 g), cut in half and sliced ​​into 2.5 cm wide half rings.

Yogurt sauce

• 0.5 cup full-fat Greek yogurt
• Juice of half a lemon
• 4 pitas
• 3 pickled cucumber sticks, cut into pieces
• 1 plum tomato (about 170 g), chopped
• 1 tbsp. chopped lettuce

Preparation:

1. Preheat oven to 450°F (230°C). In a large bowl, combine olive oil, cumin, cinnamon, allspice, cardamom, turmeric, garlic, 2 teaspoons salt, and black pepper. Add the chicken and onion and toss to coat evenly. Arrange in a single layer on a baking sheet, keeping the pieces separate. Bake until the chicken is cooked through and the onions are lightly caramelized, about 15 minutes.
2. Meanwhile, in a medium bowl, whisk together yogurt, lemon juice, and black pepper to taste until smooth.
3. Microwave the pita bread for 30 seconds to 1 minute. Spread the yogurt sauce on the pita bread and top with the chicken and onions. Top with pickles, tomatoes, and shredded lettuce.