Marinade:
1 soy cream
1/2 lemon juiced
1/4 cup vinegar
1 tbsp olive oil
2 cloves garlic (crushed)
1/2 tsp salt
1 tsp pepper
2 cardamom pods
1/2 tsp ground allspice
1 tsp paprika
1 tsp cumin
1/2 tsp coriander powder
2 tsp corn starch
Shawarma:
1 pkg planted chicken
1 small onion, squared
Combine and let sit in the fridge overnight or at least 2 hours.
Preheat oven 200C.
Add quatered onion.
Bake for 15, until the liquid evaporated from the marinade and it gets firm.
stir with a spatula.
grill for 5min/until crisp and golden brown on top.