In a large bowl, whisk together yogurt, lemon juice (¼ cups), garlic (6 cloves), cumin, turmeric, cinnamon, paprika (1 tsp), salt (1½ tsp), pepper, and olive oil (2 tbsp). Add chicken thighs and toss to coat completely. Cover and refrigerate for at least 1 hour, ideally 12 hours.

Longer marinade time = more tender chicken • Chicken is completely covered in yellow-orange marinade • Pungent spice and lemon aroma

Heat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.

High heat is essential for charring

Spread chicken and red onion (1 large) quarters on the baking sheet in a single layer. Do not scrape off the marinade—you want that yogurt coating.

Marinade chars into delicious crust—don't remove it • Yellow-orange marinade coats chicken, onions alongside

Roast for 30-40 minutes, rotating pan halfway through, until chicken is cooked through and edges are charred.

Rotate pan for even browning • Edges are dark brown and charred, yogurt coating is golden • Spiced chicken and caramelized onion aroma

Remove from oven. Let rest 5 minutes, then slice chicken into strips.

Slicing exposes more surface area for crisping • Juices run clear, not pink

Return sliced chicken to the sheet pan. Toss with any accumulated juices. Turn oven to broil and broil for 2-3 minutes until edges are crispy and charred.

You want burnt ends—crispy, charred bits like street cart shawarma • Some pieces have blackened edges (burnt ends) • Intense char aroma—watch closely

Serve in pita with tahini sauce, pickles, tomatoes, and lettuce. Or over rice with roasted onions.

Serve immediately for best texture • Charred chicken strips with golden coating