Chicken Shawarma

Marinate the chicken: To a large zip-top bag or bowl add the olive oil, lemon juice, cumin, coriander, smoked paprika, cardamom, garlic powder, salt and cayenne pepper. Squeeze the bag or whisk to combine. Add the chicken and coat the chicken in the marinade. Seal the bag or cover the bowl and place in the refrigerator to marinate for at least 2 hours and up to 24 hours.

Cook the chicken. You can bake it in the oven, grill it, or cook it in a skillet on the stove, directions follow.

To Cook on the Stove: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken to the pan (work in batches if needed) and cook for 8-10 minutes per side, or until chicken is cooked through to an internal temperature of 165° F.

To Grill: Preheat grill to medium-high heat. Add the chicken to the hot grill and reduce the heat to medium. Grill for 7-10 minutes per side, or until chicken registers 165° F at the thickest part when tested with an instant read thermometer.

To Bake: Preheat oven to 425° F. Place the chicken thighs in a 9x13-inch baking dish and discard the used marinade. Bake in the preheated oven for 20-30 minutes, until chicken is cooked through to an internal temperature of at least 165° F.

Let the cooked chicken rest for 5 minutes, then slice. Serve chicken in flatbreads or pita with tahini sauce or tzatziki sauce and desired toppings.