Chicken Shawarma

1. Mix all the spices in a bowl, including the salt
2. Chop the onion and add it to the spices with the lemon juice and olive oil
3. Cut the chicken breasts into bite size pieces and add to the marinade
4. Cover and refridgerate for at least 3 hours, overnight is even better
5. Set your oven to conventional at 200° C and pour the whole marinade, with the chicken into an ovenproof dish
6. Cook for 25 minutes and check if the chicken is ready, if not add a few more minutes

Goes well with Baba Ganoush, tzatziki and Lebanese flatbread.