3 Tbsp paprika
2 Tbsp cumin
1 Tbsp ground coriander
1 Tbsp garlic powder
1 Tbsp turmeric powder
2 tsp dried oregano
1 tsp cinnamon
1 tsp fennel
1/2 tsp cardamom powder
1/4 tsp cloves
2 tsp salt
2 tsp pepper
1/4 cup of the above shawarma seasoning
1/4 cup olive oil
1/4 cup lemon juice
2 pounds boneless skinless chicken (thighs or breasts)
In a bowl, mix together dry herbs and spices.
Mix 1/4 cup of the seasoning mix with olive oil and lemon juice.
Place chicken thighs in a large ziploc bag, then pour in the marinade. Squeeze out as much air as possible, then seal the bag and massage it the make sure all of the chicken is coated in marinade. Marinate in the refrigerator for at least 4 hours, preferably overnight.
Remove chicken from refrigerator 30 minutes prior to cooking.
Preheat grill over medium high heat to 425-450°F.
Grill the chicken 8-10 minute per side, or until the internal temperature reaches 185-190°F.
Allow to rest 5 minutes before slicing.
Heat 2 Tbsp coking oil in a large non stick or cast iron skillet over medium high heat.
Cook the chicken 8-10 minute per side, or until the internal temperature reaches 185-190°F for thighs or 165°F for breasts.
Allow to rest 5 minutes before slicing
Preheat oven to 425°F.
Place marinated chicken on greased or parchment paper lined baking sheet.
Bake for 30-35 minutes, or until internal temperature reaches 185-190°F for thighs or 165°F for breasts.
Allow to rest for 5 minutes before slicing.