Chicken Shawarma

Ingredients

• 1 lb boneless skinless chicken breasts (2 large breasts)
• 1 lb boneless skinless chicken thighs (4 large thighs)
• 1/2 cup extra-virgin olive oil, divided
• 4 tsp cumin
• 4 tsp paprika
• 2 tsp allspice
• 1.5 tsp turmeric
• 3 tsp garlic powder
• 1/4 tsp cinnamon
• 2 Pinches of cayenne
• Salt and black pepper
• Nonstick cooking oil spray

Procedure

In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper. Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.

Cover the marinating dish with plastic wrap, or close the zipper bag. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.

Preheat oven to 400 degrees F. Line a baking sheet with foil. Spray the foil with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced.

Place the chicken in the oven. Let it roast for about 15 minutes till cooked through, turning the chicken pieces once with tongs halfway through cooking.

Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.

Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.

Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.

Serving:

The correct order of operations is to make Tzatziki and Tahini Sauce, half then lightly toast pitas and layer:

1. Tzatziki & Tahini
2. Chicken Shwarma
3. Tzatziki

Grab a pile of napkins and enjoy!