• Add ground cumin, coriander, paprika, garlic powder, black pepper, turmeric, cloves, cinnamon, nutmeg, and cardamom in a large bowl. Mix until thoroughly combined. Set it aside.
• Pat dry chicken thighs with paper towels and sprinkle them with salt on both sides.
• Transfer them into the bowl with the spices.
• Add lemon juice, olive oil, and garlic if using. Stir to combine.
• Cover it with stretch film and marinate it for 1 hour or overnight.

To bake in the oven:

• Preheat your oven to 425 degrees F. (218 degrees F.). Arrange the marinated chicken on the sheet pan and place it in the middle rack. Bake for 18-20 minutes or until a meat thermometer inserted into the thickest part of a chicken registers 165 degrees F. If you prefer your chicken shawarma to be on the browned side, move the sheet pan to the top rack and broil for 2-3 minutes (while watching it closely).

To cook on the stovetop:

• Heat a large skillet (cast iron, stainless steel, or non-stick would all work) over medium-high heat until hot. Place chicken thighs on the skillet. Cook the first side for 4-5 minutes or until lightly charred. Turn and cook the other side for another 3 minutes or until the chicken is fully cooked (until it reaches 165 degrees F.) Depending on the size of your skillet, it is best to do this in two batches instead of overcrowding the pan.

To grill:

• Preheat your grill to 450 degrees Fahrenheit. Clean grill grates and brush them generously with vegetable oil. Place the chicken on the grill, close it with the cover, and cook for 5 minutes on the first side. Turn the chicken and cook for another 3-4 minutes or until the internal temperature reaches 165 degrees F. when an instant-read thermometer is inserted in the thickest part of the meat.

Cooking it on a vertical skewer pan (or the make shift version*)

• Assemble a vertical skewer pan according to the packaging instructions. Prepare the chicken as directed in the recipe.
• Preheat oven to 375 degrees F. Thread the marinated chicken onto the skewer, stacking the pieces tightly, and rotating each one as you go. This helps the stack hold together and ensures even cooking. If there’s any marinade left in the bowl, spoon it over the stack.
• Transfer it onto a baking sheet and pop it in the oven. Bake for 1 ¼ to 1 ½ hours or until the thickest part of the stack registers 165 degrees F, basting it with a spoon halfway through the baking process.
• Remove from the oven, let it rest, and slice before serving.

To serve:

• Transfer the cooked chicken shawarma onto a plate. Cover with foil and let it rest for 5 minutes.
• Meanwhile, prepare your garnishes. Make a batch of our yogurt tahini sauce (or tzatziki), slice a few tomatoes, and chop some lettuce.
• Slice chicken into ½-inch strips, reserving the juices.
• To make a shawarma wrap, spread your bread with a generous amount of tahini sauce and top it off with shawarma chicken, tomatoes, and lettuce. Alternatively, use pita bread: slice it in half to use the pocket, filling it with the sauce, meat, and vegetables. Drizzle the wrap with the leftover juices and more tahini sauce over the top, and serve.