Photograph by Elliott Jerome Brown Jr., Prop Styling by Alex Massillion, Food Styling by Thu Buser

Shawarma , the beloved Middle Eastern dish of thinly sliced, marinated meat slow-roasted on a vertical spit, is typically served with flatbread and an array of accompaniments. This version, which calls on chicken thighs for their juiciness and resilience to overcooking, chars them under the broiler alongside chunks of onion for a fuss-free dinner that will quickly make its way into your weeknight rotation. After the chicken comes out of the oven you can push the thighs to the side to make room for all of the toppings: sliced tomato, cucumber spears, and a tangy garlic yogurt. Loading the lot into warm pitas makes for a satisfying meal that comes together faster than you could order it for delivery.

Recipe information

Ingredients

¼

cup plus 2 Tbsp. extra-virgin olive oil

1

Tbsp. garlic powder

1

Tbsp. ground cumin

2½

tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided, plus more

2

tsp.…