Winner, winner, chicken dinner. This awesome shawarma spiced chicken is simple to prepare and is full of aromatic Middle-Eastern flavor. No roasting spit necessary. Prepare with your choice of chicken, white meat vs. dark meat, or as they say in the north, tops vs. bottoms. In my humble opinion, the spices called for in this recipe lend their flavors better when using dark meat chicken, and I recommend using it here. (PS. that's coming from someone who typically prefers white meat.) Enjoy, y'all. Shalom.
+ To Finish
Pour the olive oil into a 1 gallon zip-lock bag. Add the spices. seal the bag and shake to combine. Add the chicken strips. Seal the bag and use your hands to work the spice marinade into the chicken. Marinate in the refrigerator for at least 8 hours. For best results, marinate chicken overnight.
Preheat oven to 400°F. Line a baking sheet with parchment paper and spray lightly with nonstick cooking spray. Arrange the chicken strips evenly on the baking sheet in a single layer. Cook for approximately 6 minutes on each side, for a total of 12 minutes. Any smaller pieces should only need about 7 minutes total cooking time, flipping each piece at 3 1/2 minutes. Test tenderness with a fork. Remove from oven and let cool. Cut the strips into bite-size pieces. Set aside.
Heat 1-2 tablespoon light olive oil in a large skillet. Add sliced yellow onion, and saute over medium heat for 5-6 minutes, or until onion is translucent. Add the finishing spices (cumin, paprika, allspice, turmeric, and salt). Gently toss to coat. Add shawarma strips and cook over medium-high heat for 4-6 minutes. Enjoy with pita, laffa, Israeli salad, and the works.