Shawarma-Stuffed French Roast

Preheat the oven to 350 degrees F

In a medium sauté pan, heat 2 tsps. of the olive oil and sauté the onion until softened and slightly golden

In a mixing bowl combine the ground chicken, salt, spices, remaining oil, and eggs

Add the sautéed onions and mix gently to combine

Pat the pocket of the French Roast dry with paper towel

Fill the pocket with the chicken mixture

Using twine, tie the roast closed, tucking together the open edge of the pocket

You will need 5 or 6 pieces of twine tie at 1-2" intervals

Rub the roast with salt, freshly ground pepper, and additional shawarma spice