Pan-Cooked Chicken Shawarma Recipe

This recipe brings the delicious flavors of chicken shawarma to your kitchen without needing a rotisserie. Tender, marinated chicken cooked in a pan for an easy and flavorful meal.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs (or breasts, but thighs are juicier)

• For the Marinade:

  • 1/4 cup olive oil

  • 1/4 cup lemon juice

  • 2 cloves garlic, minced

  • 1 tablespoon paprika

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon cayenne pepper (optional, for heat)

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

• To Serve (Optional):

  • Pita bread

  • Tahini sauce

  • Israeli salad (diced tomatoes, cucumbers, parsley)

  • Pickled vegetables (cucumbers, turnips)

  • Hummus

  • Hot sauce

Instructions:

1. Marinate the Chicken:

   • In a bowl, combine all the marinade ingredients: olive oil, lemon juice, minced garlic, paprika, cumin, coriander, turmeric, cayenne pepper (if using), salt, and black pepper.

   • Add the chicken thighs (or breasts) to the marinade and toss to coat thoroughly.

   • Cover and refrigerate for at least 30 minutes, or up to several hours for deeper flavor.

2. Cook the Chicken:

   • Heat a large skillet or frying pan over medium-high heat.

   • Add the marinated chicken to the hot pan.

   • Cook the chicken until browned on all sides, then reduce the heat to medium-low.

   • Continue to cook until the chicken is cooked through and tender, about 15-20 minutes, depending on the thickness of the chicken. If the chicken is browning too quickly, lower the heat.

   • If you would like crispier edges, after the chicken is fully cooked, turn the heat back up to medium high for the last few minutes of cooking.

3. Slice the Chicken:

   • Remove the chicken from the pan and let it rest for a few minutes.

   • Slice the chicken into thin strips.

4. Assemble and Serve:

   • Warm the pita bread, if using.

   • Fill the pita bread with the sliced chicken shawarma.

   • Top with tahini sauce, Israeli salad, pickled vegetables, hummus, and hot sauce, as desired.

   • Alternatively, serve the chicken over rice, with the side items.

Tips and Notes:

• For extra flavor, you can sear the chicken in batches to prevent overcrowding the pan.

• Adjust the spices to your preference.

• This recipe is very versatile.

• Serve hot and enjoy!