Baked Chicken Shawarma

Preheat your oven to 400°F and line a sheet pan with parchment paper for easy cleanup.
In a large mixing bowl, combine all the ingredients for the marinade with the chicken thighs. Mix thoroughly to coat all the pieces evenly. Place in the fridge and allow to marinate for at least 1 hour and up to overnight.
2 pounds chicken thighs, 8 cloves garlic, ¼ cup Greek yogurt, fresh lemon juice, 2 tablespoons tomato paste, 1 tablespoon olive oil, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 1 tablespoon paprika, 1 teaspoon ground cinnamon, ¼ teaspoon cayenne, 1 teaspoon harissa
Arrange the marinated chicken on the prepared baking sheet, scattering the red onion in between the chicken pieces.
1 red onion
Drizzle with olive oil, sprinkle with kosher salt and harissa, and bake for 40 minutes at 400°F.
olive oil, kosher salt, harissa
Set the oven to broil and cook for another 3-5 minutes to allow everything to char nicely.
Once baked, garnish with chopped parsley, serve with tzatziki sauce and your choice of rice or pita, and enjoy!
¼ cup fresh parsley