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Lior Lev Sercarz
1 pound chicken thighs, boneless, skinless, and cut into strips
1 large yellow onion, thinly sliced
1 red bell pepper, sliced
1 Tbsp dry garlic slices
1/2 cup sliced celery stalk
1/3 cup sliced scallions
In a bowl mix the sliced chicken with half of the shawarma spice and set aside. You can do this a few hours before and keep refrigerated.
Heat some oil in a pan, add the garlic and cook for about a minute. Add the onion and cook over medium high heat till they caramelize a bit but before the get too soft. Season with salt and the remaining Shawarma spice.
Add the sliced pepper and celery and cook for another 5 minutes. Remove the vegetables from the pan and set aside.
Add some more oil to the pan and cook the chicken slices over medium high heat for about 10 minutes, until fully cooked and slightly crispy on the outside.
Add the vegetables and cook for another 2 minutes.
Serve over tahina sauce or hummus (or both). Add a squeeze of fresh lemon juice, some more olive oil if you like, and garnish with the scallions.
You can do the same with chicken breast
This will also work great with diced salmon for a fish shawarma. The salmon will just cook much faster (about 3-4 minutes).
Recipe & food photo © Lior Lev Sercarz