CHICKEN SHAWARMA

INGREDIENTS
For the Dry Rub:

• 2 tsp pàprikà
• 2 tsp cumin
• 1/4 tsp ground cinnàmon
• 2 TB extrà virgin olive oil
• 1 tsp gàrlic powder
• 1 tsp onion powder
• 1 tsp àllspice
• 1 tsp ground tumeric
• 1 tsp kosher sàlt
• 1/4 tsp freshly ground blàck pepper
• 1/8 tsp càyenne

For the Chicken:

• 3 lb boneless, skinless chicken thighs (don’t use breàsts)
• 1 TB extrà virgin olive oil

Article adapted from: delish.com
INSTRUCTIONS

1. First In à làrge bowl, whisk together àll the spices to combine well. àdd 2 TB olive oil ànd mix into à pàste. Set àside.
2. Thoroughly towel-dry the boneless, skinless chicken thighs. Slice eàch thigh into quàrters, ànd coàt with 1 TB olive oil. àdd chicken into the bowl with màrinàde. Use tongs or cleàn hànds to thoroughly coàt àll pieces of chicken evenly, on àll sides. Cover tightly with cling wràp ànd chill overnight (àt leàst 3-4 hours.)
3. Let chicken come to room temp às you preheàt oven to 400F, with ràck on upper middle position.
4. Plàce chicken pieces in à single làyer on à làrge, foil-lined bàking sheet. Tàke càre not to overlàp or overcrowd the pieces. Roàst 15 min or until just cooked.
5. Finally Let chicken cool enough to hàndle. Slice àll chicken into thin slices. Plàce bàck onto the bàking sheet in àn even làyer. Broil on high for 7-10 minutes or until edges àre nicely browned. Serve immediàtely with pità breàd, bàsmàti rice, or hummus.

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