Arabic Chicken Shawarma

2 lb. boneless, skinless chicken breasts (about 4 large breasts)
¼ c. extra virgin olive oil
2 tsp. cumin
2 tsp. paprika
1 tsp. allspice
1 tsp. turmeric
¼ tsp. garlic powder
¼ tsp. cinnamon
Pinch of cayenne
⅛ tsp. salt
⅛ tsp. black pepper
Nonstick cooking spray (I use the pump bottle from Pampered Chef with Canola oil)

Pour the ¼ cup of olive oil into a large ziplock bag. Add in the marinade spices, then seal the bag and shake to combine.

Cut the chicken breasts into large bite-sized pieces, then add to the marinade. Seal the bag and use your hands to work the marinade into the chicken. Make sure every piece is well-coated. 

Marinade at least 6 hrs. or overnight. Practice food safety- marinade in the refrigerator!

Preheat oven to 400*F, then line a baking sheet with foil and spray with non-stick spray. Arrange the chicken pieces evenly on the baking sheet in a single layer.

Bake for 6-8 minutes, flip the chicken pieces over, then bake for another 6-8 minutes.

Serve warm with Tabbouleh and pita bread.


I found this recipe on The Wanderlust Kitchen. Finding bulghur at our local stores was impossible for me so to make the tabbouleh I had to resort to a boxed variety. While I was disappointed  that I couldn't make it from fresh, it still really added to the meal. And I found a source for bulghur for next time.

Verdict: First son said "It's really good mom!" Second son said "No more!". Husband asked for seconds, then ate the rest for breakfast the next day.
So there you go. We'll be making this again. But maybe with more chicken, so I can have leftovers too!