Chicken "Shawarma"

In the city that my parents live in here is a Greek restaurant that I'm in LOVE with but my parents live 4.5 hours away....wah wahhhh....so you can I shine I'm getting to eat there often. BUT I did work there during m Senior year in high school and I remember the process!!! So I decided to see if I could remember the recipe after 11 years....and it was fantastic!!!!! Now technically it's not a Shawarma because I'm not layering chicken and grilling on a vertical spit but HEY who cares as long as it tastes DELICIOUS!!!!!! ENJOY.....and Eat on!!!!

EASY GREEK VINAIGRETTE: 

1/2 cup Extra Virgin Olive Oil

1/4 cup Fresh Lemon Juice

1 Clove Garlic, pressed

1 teaspoon  Dried Oregano Leaves

1/2 teaspoon Kosher Salt 

4-5 turns of Fresh Ground Black Pepper

Measure out all ingredients and add to a salad dressing container or jar. Shake. Store salad dressing in the fridge. Always shake before serving!!

INGREDIENTS:

• 3 lbs boneless skinless chicken breasts
• 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
• Pinch of cayenne
• Salt and black pepper
• 4-5 metal skewers

Slice the chicken breasts into 3-4 pieces each. Place them in a marinating dish or large ziplock. 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 marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade. Cover the marinating dish with foil if using a bowl. Place chicken in the refrigerator and let it marinate at least 1-2 hours, OR even better overnight if possible. Preheat to grill to medium heat. Fold pieces of marinated chicken pieces in half a place on skewers. Cook the chicken for about 20 minutes, giving a quarter turn every 5 minutes, until cooked through. Once done remove from grill and cover with foil and let it rest!!! Serve with hummus, pita and a simple Greek salad!!!