Sheet Pan Chicken Shawarma with Garlic Sauce - a quick and easy homemade version of your favorite street food.
In a medium sized bowl, or a plastic baggie, combine lemon juice, olive oil, garlic, kosher salt, pepper, cumin, smoked paprika, turmeric, red pepper flake, dash of cinnamon. Add chicken thighs and let marinate in the refrigerator for at least one hour or overnight if you are making ahead.
Preheat oven to 425°, add chicken thighs to a 18x13 sheet pan. Arrange onions on sheet pan and spoon remaining marinade over onions. Roast for 30-45 minutes depending on size of chicken thighs. Chicken thighs should be cooked to an internal temperature of 170°. Sprinkle with fresh parsley. Let chicken rest for 5 minutes, then slice against the grain. After slicing, return chicken to sheet pan and stir to soak up remaining seasonings and juices.
While chicken is marinating, prepare sauce. In a small bowl, whisk together mayonnaise, greek yogurt, garlic, salt, pepper, and lemon juice. Refrigerate until ready to use.