Chicken Shawarma
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp allspice
  • 1 tsp turmeric
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp cinnamon
  • 1/4 tsp chili flake (optional)
  • Pinch of cayenne
  • salt and freshly ground black pepper
  • 2 lbs boneless, skinless chicken (I used half breast and half thighs, any combo works, just *don't* use all breasts)
  • 6 tbsp extra virgin olive oil, divided
  1. Preheat oven to 400F.
  2. Combine cumin, paprika, allspice, turmeric, oregano, garlic powder, cinnamon, chili flake, cayenne, 1/2 tsp kosher salt and 1/2 tsp ground black pepper in a small bowl and mix thoroughly.
  3. Cut chicken into large pieces. Pour 4 tbsp olive oil over chicken pieces and combine with the spice blend. Mix well and let marinate 1 hour, up to overnight.
  4. Line a rimmed backing sheet with foil. Bake the chicken 400F for 15 minutes. Let cool a bit.
  5. After chicken cools enough to handle, slice thinly and sauté over medium high with 1 tbsp olive oil in batches - don't overcrowd the pan. Fry until small pieces of chicken are brown and crispy, about 3-5 minutes.
Recipe by FMITK: From My Impossibly Tiny Kitchen at