Chicken Shawarma

2 lbs chicken breasts or thighs
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
optional: 1/4 teaspoon cayenne pepper, if you like things hot
Juice from 1 large lemon
1/4 cup olive oil

1. Combine marinade ingredients in a bowl or ziplock plastic bag. If the breasts are very large, cut them in half. Place the chicken in the marinade and turn to coat thoroughly. If using a bowl, cover with plastic wrap and refrigerate for 1 hour. If using a plastic bag, seal and refrigerate for 1 hour.
2. Heat a grill to medium. Remove chicken from marinade and grill about 10 minutes per side or until grill marked and cooked through. Serve with pita or naan bread, tzatziki sauce, rice, and a green salad, cut up in a wrap, or with Greek Pasta Salad.