Here is the recipe that I used for the Chicken Shawarma for my Middle Eastern Dinner Party. It was SO good. The recipe calls for you to bake it and then fry it... but I just baked it and everyone LOVED it. Just saying. You can bake it, fry it or grill it. Whatever you want.
Chicken Shawarma Recipe by Tori Avey
* 1 lb boneless skinless chicken breasts (2 large breasts)
* 1 lb boneless skinless chicken thighs (4 large thighs) *I just bought a bunch of chicken tenders*
* 6 tbsp extra virgin olive oil, divided
* 2 tbsp cumin
* 2 tsp paprika
* 1 tsp allspice
* 3/4 tsp tumeric
* 1/4 tsp garlic powder
*1/4 tsp cinnamon
* Pinch of cayenne
* Salt and Black Pepper
* Nonstick cooking oil spray
In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper (if you're salt sensitive, use 1/2 tsp of salt). 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.