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Homemade chicken shawarma - no rotisserie needed. This is juicy, simple, and perfect for pita night. CHICKEN BREAST SHAWARMA 2 lb chicken breast, sliced into thin strips Marinade: • 1/4 cup olive oil • 1/4 cup lemon juice • 3 cloves garlic, chopped • 1 tbsp shawarma spice • 2 tbsp tomato paste • 1 tsp salt • 1/2 tsp black pepper Mix marinade with chicken and marinate at least 2 hours (overnight is best). Heat oven to 425°F / 220°C. Cut a large onion in half and place flat side down on a baking tray. Push two wooden skewers vertically through the onion to make a base. Stack chicken tightly onto the skewers to form a shawarma tower. Bake 1 hour or until internal temp is 165F until golden and cooked through. Rest 5 minutes, then shave thin slices. Serve in warm pita with hummus, tahini, Israeli salad, and pickles. Restaurant-style shawarma at home.

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