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In a large bowl, prepare the marinade for the chicken shawarma by combining the olive oil, lemon juice, cumin, coriander, salt, garlic powder, paprika, turmeric, onion powder, All Spice, cinnamon and black pepper.
Whisk to combine. Add the chicken to the marinade and toss to combine. Cover and refrigerate for at least 1 hour, or up to 8 hours.
Heat a grill pan on medium high, and place the chicken on the grill. Cook for 5 minutes on one side, then turn and cook the other side for 3-4 minutes until the chicken is full cooked and charred to your liking.
Slice the chicken and serve it with the salad ingredients of your choice. Top with hummus as the "dressing"