Kinda based on Awaze Tibs, but meant for chicken.  Came from this youtube video.

Awaze Tips (or Tibs)

For Awaze Sauce

¼ cup Tej (Ethiopian honey wine. White wine can be substituted)
3 TBSP berbere
3 TBSP canola oil
2 small cloves garlic, minced
½ tsp grated ginger
1 tsp lemon juice (optional)
½ tsp Cayenne (optional)
1 TBSP honey (optional)
Salt to taste
Whisk all of the above together and chill if not using right away.

For Dish

1/8 cup peanut oil
2 red onions, chopped
1.5 tsp fresh ginger, peeled and grated
3 cloves garlic, crushed
1.2 lbs cubed lamb
Tarragon for garnish

Place oil in the pan and sauté with garlic, ginger and onion. Add awaze sauce. Add cubed lamb and cook until browned. Add tarragon into the pan while cooking or after for garnish.

Based on Recipe 1 and Recipe 2

Marinade

Homemade Jerk Seasoning

1/2 tbsp Smoked Salt regular salt is fine
1/2 tsp Black Pepper
1/2 tsp All Spice
1/2-1 tbsp Brown Sugar depending on sweetness
1 tsp Dried Thyme
1 tsp Dried Oregano
1 tsp Dried Parsley
1 tsp Cumin
1 tsp Smoked Paprika
1/4 tsp Cayenne Pepper
1/2 tsp Cinnamon
1 Tbsp soy sauce
1 Tbsp lime juice
2 Tbsp Olive Oil

Marinade

• pepper
• salt
• 2-3 T olive oil
• 2-3 T lemon Juice
• Oregano
• marjarom
• Rosemary
• paprica
• pinch of Cayanne

skewer with onions, broil for 12 min or so

(source)

    1 whole bone-in turkey breast (6½ to 7 pounds)
    2 tablespoons good olive oil
    1 tablespoon minced garlic (3 cloves)
    2 teaspoons freshly squeezed lemon juice
    2 teaspoons dry mustard
    1 tablespoon chopped fresh rosemary leaves
    1 tablespoon chopped fresh sage leaves
    1 teaspoon chopped fresh thyme leaves
    1½ teaspoons kosher salt
    ½ teaspoon freshly ground black pepper
    ¾ cup dry white wine

Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.

In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1½ to 1¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.

When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.

from the New York Times

Oven-Roasted Chicken Shawarma Recipe