4 dark meat chicken cutlets (pargiot) 1 tbsp olive oil 1 tbsp Jerusalem grill or shawarma spice (store - bought or make your own) kosher salt, to taste (if spice mix does not have salt added)
We like to use chickencutlets made with dark - meatchicken thighs — they have more than twice the immune - boosting zinc of white - meatchicken breasts.