Shawarma

What You Need

1 ½ tablespoons cumin

1 ½ teaspoons turmeric

1 ½ teaspoons coriander

1 ½ teaspoons paprika

1 ½ teaspoons garlic powder

1/2 teaspoon black pepper

1/8 teaspoon cinnamon

1/8 teaspoon ground clove

1/2 teaspoon kosher salt

2 tablespoons olive oil

1-2 lbs boneless skinless chicken breasts

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Instructions day before (or day of)​

1. Combine all the spices into a bowl and add the olive oil. Mix well.

2. Rub the mixture all over each piece of chicken. Marinate overnight (preferably).

   • If you are rushed for time, you can marinate in the fridge for at least 30 minutes. The longer you marinate, the greater the flavors.

Instructions day of

1. Preheat oven to 400 degrees.

2. Cover a baking sheet with aluminum foil and spray it with PAM.

3. Lay chicken breasts on the baking sheet.

4. Bake for 35-45 minutes, depending on thickness of the chicken breasts. You can cut a piece and make sure it’s no longer pink inside.

5. Let sit 5-10 minutes after baking.

6. Serving suggestions:

   • Serve as a rice bowl with the chicken and veggies of your liking.

   • Serve with tabouli and hummus.

   • Serve in pita bread with toppings of your liking.

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Total Prep Time: 20 minutes - 24 hours (day before or day of)

Cook Time: 35-45 minutes

Serves: 4-6

Recipe by Beth Goldring