Shawarma Chicken Sheet Pan Dinner

For the chicken

• 1.5-2 lb chicken thighs boneless skinless, sliced into 1 inch pieces
• 1/4 cup water
• 3 garlic cloves, pressed
• 1 tbsp chicken base Better Than Bouillon, roasted flavor
• 2 tsp Better than Bouillon roasted garlic base
• 2 tbsp garlic powder
• 2 tsp cloves ground
• 2 tsp ground cinnamon
• 2 tsp ground nutmeg
• 2 tsp ground chili powder
• 2 tsp oregano dried
• 1 tbsp ground allspice
• 1 tbsp black pepper ground
• 4 tbsp extra-virgin olive oil

For the vegetables

• 1 red onion large, sliced ½ inch pieces or wedges
• 2 red bell pepper sliced ½ inch pieces
• 1 zucchini small, cut into half moons
• 1 Baby tomatoes
• olive oil
• salt
• black pepper

For serving

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