Oven Roasted Chicken Shawarma

This is another recipe I got through Pinterest. Or actually several recipes - the chicken shawarma, tabboula salad, and sauce, all served with a wrap or pita bread to make sandwiches. Hummus is also good on the wraps. The original recipe is from Jo Cooks blog http://www.jocooks.com/healthy-eating/oven-roasted-chicken-shawarma/

INGREDIENTS

Chicken breasts - original recipe calls for 3 skinless, boneless chicken breasts (I think that means 6 half breasts, but I'm not sure - I used 2 large whole breasts, separated into 4 half breasts)

2 tsp paprika

1/2 tsp turmeric

2 tsp cumin

1/2 tsp cinnamon

2 tsp black pepper

1 tsp salt

Juice from 2 lemons (1/4 cup)

1/2 cup olive oil

1 tsp red pepper flakes

1 large onion, sliced

Fresh parsley for garnish

4 cloves garlic, minced

Garlic Sauce

1 cup olive oil

1/3 cup lemon juice

6 cloves garlic, peeled

1 egg white

1 tsp salt

COOKING INSTRUCTIONS

Whisk together the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, and garlic. Place marinade and chicken breast halves in freezer bag. Make sure chicken is well coated with marinade. Let marinate in refrigerator at least one hour, turning the bag periodically. The longer the chicken marinates, the more flavor.

Preheat oven to 425 F degrees. Add sliced onion to bag and mix so onion is well coated with marinade. Dump contents of bag into 9x13 casserole/baking dish. Spread evenly. Bake 40-45 minutes, or until chicken is browned and crisp on the edges. To make the chicken crisper on top, finish by turning on the broiler and broiling about 3 minutes. Let rest 5 minutes before slicing.

Garlic Sauce: Place all ingredients in blender and blend 1-2 minutes. Makes about 1 1/2 cups.