Chicken Shawarma Marinade

Measure all ground spices into a small dry skillet. Place over medium heat and stir constantly with a wooden spoon for 60-90 seconds until the spices are fragrant and just beginning to smoke at the edges. This blooming step wakes up the volatile aromatic compounds. Remove from heat the moment you smell a warm, toasty depth — not a burnt edge.

Mince the garlic very fine, then sprinkle the salt over it and use the flat of your knife to smear and drag it into a smooth paste. The salt draws out moisture and the mechanical action breaks down the cell walls, releasing allicin for maximum punch. The paste should be cohesive enough to lift on the knife blade without crumbling.

Combine the yogurt, olive oil, and lemon juice in a bowl. Add the bloomed spices and garlic paste. Whisk vigorously until completely smooth and uniformly colored — a deep rust-orange paste with no white streaks of yogurt or dark pockets of spice. Taste: it should be aggressively seasoned, since it will coat several pounds of chicken. Adjust lemon and salt.

Score chicken thighs (skin-on or skinless) several times through the thickest part with a sharp knife. Apply the marinade to every surface, pressing it into the cuts. Place in a zip-lock bag or sealed container. Refrigerate for a minimum of 2 hours, maximum 24 hours. Beyond 24 hours the acid breaks down the meat texture. Remove from fridge 30 minutes before cooking.