ARABIC CHICKEN SHAWARMA

Disclosure: I am not really a huge fan of East Indian or Arabic type meals (mostly the cumin that I don't really care for) but I thought I would give this a try. Not my cup of tea but my husband enjoyed it. It paired really well with Tabbouleh Salad.

Arabic Chicken Shawarma

Ingredients:

• 3-4 boneless, skinless chicken breasts, sliced into sixths
• 1/4 cup olive oil
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp allspice
• 1 tsp turmeric
• 1 garlic clove, chopped
• 1/4 tsp cinnamon
• pinch of cayenne

Directions:

• Pour olive oil and marinade spices into large plastic zip-lock bag. Seal the bag and shake to combine.
• Cut the chicken breasts into sixths, then place the pieces into zip-lock bag. Seal the bag and work the marinade into the chicken. 
• Place the bag of chicken into the fridge to marinate overnight
• Preheat oven to 400 degrees
• Line baking sheet with parchment paper (or spray with nonstick cooking spray)
• Slice chicken into smaller pieces, to your preference, and lay evenly on the baking sheet
• Bake for 8 minutes, flip the chicken pieces over, then bake for another 8 minutes (or until chicken is thoroughly cooked). 
• Serve warm with Tabbouleh Salad and pita bread. 

Recipe for Tabbouleh Salad