Shawarma Chicken Sheet Pan Dinner

For the chicken

• 1.5-2 lb boneless skinless chicken thighs, sliced into 1 inch pieces
• 1/4 cup water
• 3 garlic cloves, pressed
• 1 tbsp Better Than Bouillon Roasted Chicken Base
• 2 tsp Better than Bouillon Roasted Garlic Base
• 2 tbsp garlic powder
• 2 tsp ground cloves
• 2 tsp ground cinnamon
• 2 tsp ground nutmeg
• 2 tsp ground chili powder
• 2 tsp dried oregano
• 1 tbsp ground all spice
• 1 tbsp ground pepper
• 4 tbsp extra-virgin olive oil

For the vegetables

• 1 large red onion, sliced ½ inch pieces OR in wedges (you pick!)
• 2 red peppers, sliced ½ inch pieces
• 1 small zucchini, cut into half moons
• 1 Baby tomatoes
• olive oil
• salt and pepper

For serving

• 1 cup garlic sauce (we love Toom garlic sauce)
• 1 cup hummus
• 4 pitas
• 1 cup chopped or sliced dill pickles
• 1 cup black olives
• 1 cup pickled turnips
• 1/2 cup fresh parsley