Easy Chicken Shawarma

 2 lemons, juiced
1/2 cup plus 2 Tbls. olive oil, divided
6 tsps. minced garlic
1 tsp. salt
2 tsp pepper
2 tsp. cumin
2 tsp. paprika
1/2 tsp. tumeric
1/8 tsp. cinnamon
red pepper flakes to taste
2 pounds boneless , skinless chicken thighs
1 large red onion, peeled and quartered

1/4 green cabbage, cut into large slices
2 Tbls. chopped fresh parsley

You can prepackage the seasonings in a bag ahead of time.  In a large bowl, whisk together the lemon juice, 1/2 cup olive oil,  garlic and seasonings.  Add the chicken and toss to make sure its coated well.  over the bowl with plastic wrap and let the chicken marinate in the fridge for at least an hour or overnight.  

Preheat the oven to 425*Prepare a rimmed baking sheet by lining it with foil and grease pan with 1 Tbls. oil  Toss the quartered onion & cabbage into your marinated chicken mixture to coat it in the marinade and then place the chicken pieces and veggies onto to the pan.  Make sure everything is spread out so it will roast nicely instead of steaming.  Roast until the chicken is crisp at the edges and cooked, 30-40 minutes.   Allow the chicken to rest for 5 minutes after removing it from the oven before slicing it into thin slices.

Heat the last Tbls. of oil in a large skillet over high heat.  When the oil is shimmering, add the chicken slices and saute them, them them sit for about 20-30 seconds at a time to get color and then flip until they're nicely colored and curling up.  Pour the chicken out onto a platter and add the onions back in.  Top with parsley.  Serve over ice or in a pita loaded with hummus, tahini, tomatoes, parsley, and picked radishes.