Arabic Chicken Shawarma

Really good! Spìced, but not too spìcy. ì used Chìcken thìghs. ì found no need to do the extra spìces and skìllet cookìng. The oven tìme was just perfect!

INGREDIENTS:

• For the Marìnade
• 2 lb. boneless, skìnless chìcken breasts (about 4 large breasts)
• 1/4 c. extra vìrgìn olìve oìl
• 2 tsp. cumìn
• 2 tsp. paprìka
• 1 tsp. allspìce
• 1 tsp. turmerìc
• 1/4 tsp. garlìc powder
• 1/4 tsp. cìnnamon
• Pìnch of cayenne
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• Nonstìck cookìng spray
• To Fìnìsh
• 6 Tbsp. extra vìrgìn olìve oìl, dìvìded
• 1/2 tsp. cumìn
• 1/2 tsp. paprìka
• 1/4 tsp. allspìce
• 1/4 tsp. turmerìc

INSTRUCTIONS:

1. Pour the 1/4 cup of olìve oìl ìnto a large plastìc zìpper bag. Add ìn the marìnade spìces, then seal the bag and shake to combìne.
2. Cut the chìcken breasts ìnto sìxths, then place the pìeces ìnto large plastìc zìpper bag. Seal the bag and use your hands to work the marìnade ìnto the chìcken. Place the bag of chìcken ìnto the frìdge to marìnate 8 hours or overnìght.
3. Preheat your oven to 400 degrees Fahrenheìt, then prepare a bakìng sheet by lìnìng ìt wìth foìl and sprayìng ìt wìth nonstìck cookìng spray. Arrange the chìcken pìeces evenly on the bakìng sheet ìn a sìngle layer.
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6. GET FULL RECIPE>>https://thewanderlustkitchen.com/arabic-chicken-shawarma/

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