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Whether you have Shawarma West with its deep earthly flavors with cumin and turmeric or Shawarma East with a more floral blend of allspice and rose, this dish has the delicious flavors of a spit roasted version with the quick convenience of a good skillet. Chicken shawarma goes well with an array of small dishes like salads, spreads, and bread or stuffed into a fluffy pita slathered with Shabazi tahini.
Lior Lev Sercarz
1 pound chicken thighs, boneless, skinless, cut into strips
The recipe also works well with leftover roasted chicken. Start with the vegetables first and fold the cooked chicken in just to reheat and finish with scallions the same way.
This is the heavy bottom skillet we often use the make these dishes.
Here are those great accompaniments to the Chicken Shawarma:
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