Serve with wrap and salad. Drizzle Russian dressing or tehina.
2 lb dark chicken cutlets, cut into 2'' pieces
½ cup oil
½ tsp turmeric
¼ tsp cumin
½ tsp onion powder
¼ tsp garlic powder
¼ tsp salt, optional
¼ tsp ginger
Mix oil with spices. Place oil mixture and cutlets in a Ziploc bag. Marinate for 1 hour in the refrigerator.
Bake at 425 for 15-20 minutes, or grill for 5-10 minutes until done.