Arabic Chicken Shawarma

For the marinade:

1. Pour the olive oil into a large plastic zipper bag. Add the marinade spices, then seal the bag and shake to combine.

2. Cut each of the chicken breasts into sixths, then place the pieces into large plastic zipper bag. Seal the bag and use your hands to work the marinade into the chicken. Place the bag of chicken into the fridge to marinate for 8 hours or overnight.

For the preparation:

3. Preheat your oven to 400 F, then prepare a rimmed baking sheet by lining it with foil and spraying it with non-stick cooking spray. Pull the chicken out of the marinade. Arrange the chicken pieces evenly on the baking sheet in a single layer.

4. Bake for 8 minutes, flip the chicken pieces, then bake for another 8 minutes.

5. Remove the pan of chicken from the oven and let it sit until cool enough to touch. Slice the chicken into thin pieces using a sharp knife. Heat a third of the olive oil in a large skillet over medium-high heat. While it is heating, mix the finishing spices together in a small bowl and set it near the stove.

6. Once the oil is hot, add one third of the cooked chicken into the pan along with one third of the spices next to the stove. Cook, stirring, until the spices are coating the chicken and the chicken is heated through (just a minute or two). Remove chicken to a plate.

7. Repeat this process with the remaining oil, chicken and spices so that it is cooked in three batches (or, if you have a really, really big pan you could do it all at once). Serve warm with tabbouleh salad and pita bread.