I got this recipe for oven roasted chicken shawarma from the NYTimes Cooking site. If you have a subscription you can look it up. The chicken is marinated for an hour or so in olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes and then baked on a sheet pan with red onions and I added tomatoes. The recipe calls for chicken thighs but because of my diet I used a chicken breast.

It is shawarma? No idea. I should have sliced it up to look more authentic but I was in a hurry to get dinner on the table. It definitely is tasty, especially the vegetables. I can see doing this recipe with firm white fish or maybe tofu. I served it with parsley, crumbled feta, and pita, plus harissa for some hot spice and some tzatziki to cool it down.

WW- 5 points if you use chicken breast and cut the olive oil down to one teaspoon per person

Oven roasted chicken shawarma with pita, parsley, harissa and tzatziki