Great dinner: Oven-Roasted Chicken Shawarma
This Sam Sifton recipe is great. I got three pounds of boneless, skinless chicken thighs (family pack), so made 1.5 times the marinade recipe—e.g., 3/4 c of olive oil instead of 1/2 c.
I marinated for 11 hours, stirring occasionally, and the last couple of hours I put the stainless bowl of chicken on the kitchen counter so it could come to room temperature.
I cut the large red onion into eighths, vertically. Quartered looked too large and did not make enough pieces.
I cooked 30 minutes, which seemed fine, and I let it rest for 5 minutes before cutting it into chunks. Do the cutting up with shears, not a knife.
Tonight we had diced hothouse cucumber (aka English cucumber), halved cherry tomatoes, and crumbled feta, and it really could not have been better.