Delicious chicken shawarma made by marinating chicken pieces in a blend of spices and then baking and frying for a crispy finish. Served with roasted garlic potatoes and a fresh salad, it’s a flavorful dinner option. The shortcut includes using hummus and lemon juice instead of traditional garlic sauce.
1: Cut 2-3 chicken breasts into quarters.
2: In a small bowl, combine 1/4 cup olive oil, 2 tsp cumin, 2 tsp paprika, 1 tsp all spice, 3/4 tsp turmeric, 1/4 tsp garlic powder, 1/4 tsp cinnamon, 1/4 tsp cayenne, and sprinkle with sea salt and black pepper.
3: Toss chicken in the marinade and let sit in the fridge for a minimum of 1 hour.
4: Preheat the oven to 400°F; spray a baking sheet with oil and add chicken pieces.
5: Bake for 15 minutes, flipping once halfway through.
6: Remove chicken and chop into small pieces.
7: Heat a large skillet and add a splash of oil; once hot, add diced chicken and let it cook until crispy.
8: Serve with roasted garlic potatoes and a chopped salad of tomatoes, cucumbers, yellow pepper, parsley, red wine vinegar, oil, and top with hummus and lots of lemon juice.
