Recipe for cooking chicken shawerma

Recipes from the Middle East and North Africa :: Middle Eastern Main Dish Poultry

Marinade
2 1/2 lbs. boneless chicken breasts and
    legs (do not remove the skin)
1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground green cardamoms
3/4 tsp. allspice
1/4 tsp. freshly ground black pepper
1/4 tsp. ground cloves
1/2 tsp. crushed hot chile peppers
Salt, to taste
About 3 Tbsp. fresh lemon juice
1 tsp. sumac*, to be sprinkle and distributed on after cooking

* Ground powder from the cashew family, used as a seasoning

Wash the chicken pieces. Put them into a bowl. Mix all the spices with lemon juice. Pour Marinade over chicken and rub well. Marinate for 5 to 6 hours.

Preheat oven to 450 degrees fahrenheit. Grease a baking dish with oil, put chicken pieces in skin side down, and bake for about 20 mins.

Turn chicken pieces over and bake for another 20 mins.

Remove chicken from oven and remove the skin. With a sharp knife, shred the chicken and put it back into the baking dish. Sprinkle and distribute the sumac over and mix well.

Other Ingredients
Fresh pita bread
Garlic Spread
Dill pickle
French fries

Garlic Spread
2 whole garlic bulbs
1 tsp. salt
About 1 c. corn oil
3 Tbsp. lemon juice

Peel the garlic and put it into food processor. Add salt. Process until nicely mashed. Add oil in a thin stream. Keep on processing until oil is mixed with garlic. Add lemon juice. Mix and transfer it to a bowl. (Can be prepared ahead of time).

Assembly
Take one pita bread, put a thin layer of garlic spread inside. Stuff with shredded chicken, a few slices of pickle and French fries. Roll it, wrap in paper. Serve.