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
- 2 tsp fine sea salt, divided
- 2 Tbsp Shawarma East
- or Shawarma West blend
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, sliced
- 1 Tbsp dried garlic slices
- ½ cup sliced celery
- ¼ cup lemon juice
- ½ cup sliced scallions
- In a heavy bottom skillet or Dutch oven, heat the olive oil until shimmering. The pan should be nice and hot to get a good sear on the chicken.
- Add the chicken slices and leave to sear, untouched, for a few minutes and then give a stir to help the strips brown evenly.
- Add 2 teaspoons of salt, Shawarma blend, the onion, pepper, dried garlic, and celery to the pan and stir to combine.
- Add the lemon juice and reduce the heat to medium to finish cooking until the chicken and vegetables are just tender (5-8 minutes). Be sure to scrape up any browned bits into the mixture using a silicon spatula.
- Fold the scallions in and serve warm.
Here are some great small dish options:
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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