شاورما بقالب الكيك

Wash and clean the chicken thighs well.

In a large bowl, mix the yogurt, olive oil, lemon juice, and all the spices (coriander, cumin, paprika, chicken seasoning, garlic powder, onion powder, salt, and pepper).

Add the chicken pieces to the marinade and mix well until fully coated

Cover and let them marinate in the fridge for at least 2 hours (or overnight for best flavor).

In a loaf cake mold (like an English cake pan), arrange the marinated chicken pieces, stacking them on top of each other.

Cover the top with a piece of baking paper and place another pan on top to press the chicken down.

Place it in a preheated oven at 200°C (392°F) and bake for 30 minutes.

After 30 minutes, remove the top pan and baking paper, and drain any excess liquid if present.

Return the mold to the oven uncovered and bake for another 30 minutes until the top is golden. (Total baking time: 1 hour)

Once done, flip the mold to remove the chicken, and slice it thinly using a sharp knife.

Serve the shawarma with bread and your favorite sides like tahini, pickles, fries, or garlic sauce.