Chicken Shwarma

Ingredients

• 1/4 cup olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley
• Pita bread, for serving
• Tzatziki sauce, for serving (optional)
• Tomatoes, for serving (optional)
• Lettuce, for serving (optional)

Directions

1. In a small bowl, stir together the olive oil, cumin, paprika, garlic powder, coriander, turmeric, cinnamon, nutmeg, salt, and pepper.
2. Add the chicken to the bowl and toss to coat with the spice mixture. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
3. Heat a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until the chicken is cooked through, about 8 minutes.
4. Stir in the lemon juice and parsley and cook for 1 minute more.
5. Serve the chicken with pita bread, tzatziki sauce, tomatoes, and lettuce, if desired.

Interesting Facts

• Shwarma is a traditional Middle Eastern dish of spiced meat and vegetables cooked on a vertical rotisserie.
• The dish is believed to have originated in the Ottoman Empire in the 16th century.
• Shwarma can be made with beef, chicken, lamb, or veal.
• Shwarma is often served with hummus, tahini, tzatziki sauce, pickles, and tomatoes.