Chicken Shawarma

I like to look at other cultures for new flavor ideas. But I also like stuff that is simple enough to use for everyday meals. This is both, a new flavor to enjoy but simple enough to make in a hurry. 

We enjoyed it the first night with couscous and green beans on the side and the leftovers the next day in wraps. I tossed the romaine with a little olive oil, sliced green onions, and a pinch of salt. I think a drizzle of tzatziki would be great too.

 4 lb. boneless skinless chicken breasts

2 tsp garlic powder

1/2 tsp. onion powder

2 Tbsp. Coriander

2 Tbsp. Cumin

1 tsp allspice

4 tsp. paprika

1 tsp. salt

1/2 tsp black pepper

Several large squirts Texas Pete

1/4 cup lemon juice

1/3 c. olive oil

Combine all the seasonings and rub all over the chicken. Cover and put in the fridge for 2 - 3 hours. 

Put a cookie sheet with a cookie cooling rack on it in the oven. Heat the oven to 500 and let the pan heat up. Once the oven and the pan are hot spray it with cooking spray and put the chicken on the cookie cooking rack. 

Cook on the top rack in the oven for 5 minutes. Flip the chicken over and cook another 5 minutes. 

Put the chicken on the bottom rack in the oven, turn to 400, and cook for 10 minutes. Remove from the oven and let stand for 5 minutes before slicing.