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1
Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each.
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2
Place them in a marinating dish or large plastic zipper bag.
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3
In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper (if you're salt sensitive, use 1/2 tsp of salt).
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4
Pour the spice marinade over the chicken pieces.
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5
Stir with a spoon till all the chicken pieces are evenly coated in the marinade.
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6
If in bowl, cover with cling wrap; if in zippered plastic bag, secure and refrigerate at least 1 hour.
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7
Preheat oven to 400 degrees F. Line a baking sheet with foil.
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8
Spray the foil with nonstick cooking oil.
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9
Place the chicken pieces on the sheet, evenly spaced.
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10
Place the chicken in the oven.
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11
Let it roast for about 15 minutes till cooked through, turning the chicken pieces once with tongs halfway through cooking.
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12
Take chicken out of the oven and let it cool slightly.
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13
Use a sharp knife to slice the meat into small, thin shawarma-like pieces.
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14
Heat 1 tbsp of oil in a skillet on the stovetop over medium.
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15
Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp.
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16
Season with additional salt and pepper to taste, if desired.
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17
Remove the cooked chicken from the skillet.
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18
Heat another 1 tbsp of oil and saute the remaining chicken in the same way.
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19
Serve warm.
