(Adapted from Tori Avey)
- 1 lb boneless skinless chicken breasts
- 1 lb boneless skinless chicken thighs (or you can use only breasts if you prefer – just use two pounds)
- 1/4 cup extra virgin olive oil, plus 2 tbsp for sauteing
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp allspice
- 3/4 tsp turmeric
- 1/4 tsp garlic powder
- 1/4 tsp cinnamon
- Pinch of cayenne
- Salt and black pepper
- Nonstick cooking oil spray
Slice up the chicken into 1 inch pieces and place in a large bowl or ziploc bag. In a small bowl, combine the 1/4 cup olive oil with the spices and stir well. Add the marinade to the chicken and marinate for at least an hour or overnight.
Preheat the oven to 400 F. Line a baking sheet with aluminum foil and spray with nonstick cooking oil. Place the chicken on the sheet and bake for about 15 minutes. Remove from the oven, allow to cool for a few minutes then slice the chicken into smaller slices (to resemble shawarma).
In a large skillet, heat the remaining olive oil over medium high heat and add the chicken in batches, cooking until it is brown and crisp. Add to a shawarma sandwich, or enjoy on top of a salad.