Oven Roasted Chicken Shawarma

• 1 lb boneless skinless chicken breasts

• 1 lb boneless skinless chicken thighs

• 6 tbsp extra virgin olive oil divided

• 2 tsp cumin

• 2 tsp paprika

• 1 tsp allspice

• 3/4 tsp turmeric

• 1/4 tsp garlic powder

• 1/4 tsp cinnamon

• Salt and black pepper

Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a large plastic zipper bag.

In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper.

Pour the spice marinade over the chicken pieces. Seal bag and massage into chicken. Let marinate overnight.

Preheat oven to 400 F. Spray the baking sheet with nonstick cooking oil. Place the chicken pieces on the sheet not touching one another.

Place the chicken in the oven. Let it roast for about 20 minutes until cooked through, turning the chicken pieces once with tongs halfway through cooking.

Let cool slightly and use a sharp knife to slice chicken into small, thin shawarma like pieces.

Serve with tahini sauce or hummus and flat bread.