Easy Chicken Shwarma
- 1 1/2 t ground cumin
- 1 1/2 t turmeric powder
- 1 1/2 t ground coriander
- 1 1/2 t garlic powder
- 1 1/2 t paprika
- 1 t ground cloves
- 1 t onion powder
- 1/2 t cayenne pepper
- 3 pounds boneless chicken
- salt
- 2 large lemons, juiced
- 2/3 C olive oil
Preheat oven to 425 degrees.
In a small bowl, mix the cumin through cayenne pepper. Set aside.
Cut chicken into chunks; sprinkle with salt in large bowl. Add the spice mixture and toss to coat. Add the lemon juice and olive oil. Toss again.
Place the chicken in a lightly-oiled roasting pan and bake for 30 minutes.
Serve on pitas with Rice and Spice and Mediterranean Salad.
based on recipe by The Mediterranean Dish
Tags: chicken, tomato-free