chicken schawarma

When we were in Paris this summer, we couldn't get enough of the street food. While I basically survived on falafel, Miles was completely addicted to the chicken schawarma sandwiches. Ever since we got back, I've wanted to try to recreate his favorite meal. But since I don't foresee a vertical spit making its way into our kitchen any time soon, I settled for recreating the flavor as much as I could. And I have to say, this was pretty darn close!

This chicken has SO much flavor. The blend of spices is super delicious and makes your house smell kind of amazing. We ate ours in warm pita bread with tomatoes, cucumbers, and tzatziki. This would also be fabulous on a salad or on top of rice. However you eat it, enjoy!! This is definitely one to try!

Chicken Schawarma (adapted from Shiksa in the Kitchen)
serves 4

you'll need:
2 boneless, skinless chicken breasts (about 1 lb.)
1/4 cup olive oil, plus 1 tablespoon for frying
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon allspice
3/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon cinnamon
pinch of cayenne pepper
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Slice the chicken breasts into 5-6 pieces each. Place them in a marinating dish or a large plastic zipper bag.

In a small bowl, combine the rest of the ingredients. Pour spice marinade over the chicken. Use a spoon to turn the chicken to make sure the marinade evenly coats all the pieces. Cover the dish (or zip up the bag) and refrigerate for at least 1 hour and up to overnight.

Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray. Place chicken pieces on the sheet, evenly spaced. Bake for 15 minutes, turning halfway through cooking time.

Remove from oven and allow to cool slightly. Use a sharp knife to slice the chicken into small pieces.

Heat remaining tablespoon of olive oil in a large skillet over medium heat. Transfer chicken to the skillet and saute for 3-4 minutes.

Serve chicken warm, and enjoy!

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