2 Servings
35 Minutes
Allergens
Submitted by Yehudis Poller
When I’m in the mood for a quick filling dinner and I have dark chicken cutlets on hand, this is a definite winner. I’ve made this into a shawarma plate as shown here; as well as making it for a pita or wrap as well.
Coat chicken with oil and shawarma spice. Bake on 375F for 20-25 minutes.
Serve with Israeli salad, pickles, roasted peppers, roasted chickpeas, techina, parsley, pita chips, etc.
