Chicken shawarma at-home
Prep
30 min
Total
30 min
Serves
4
This recipe will have you saying ‘toodle-oo’ to takeout.
Advertisement
There’s nothing quite like crispy, caramelized Chicken Shawarma sliced right off the spit and into your pita! Well, you don’t need any special equipment to mimic that at home – just a large non-stick skillet, sliced chicken thighs and the guts to keep cooking it after you think it’s done! The chicken thighs won’t dry out with the extra cooking, and we’re going to drench them in garlicky tahini sauce anyway!
Ingredients
1/4 cup
Sodium-reduced soy sauce
2 tbsp
Canola oil
2 tbsp
White Vinegar
2 tbsp
Brown sugar
2
Garlic cloves, minced
2 tsp
Ground coriander
1/2 tsp
Chili flakes
1/2 tsp
Sea salt
12
Boneless chicken thighs, thinly sliced
1/3 cup
Tahini
1/3 cup
Mayonnaise
3 tablespoons
Lemon juice
2 gloves
Garlic
1/4 teaspoons
Salt
1/2 cup
Warm water
Extras
Curly parsley
Cherry tomatoes
Red onion, sliced
Pita bread, warm
Instructions
- In a large bowl, combine soy sauce, canola oil, vinegar, brown sugar, garlic, coriander, cumin, chilli flakes and sea salt. Mix until sugar dissolves. Add chicken; mix well.
- In a large non-stick skillet over medium-high heat, cook chicken, stirring often, until no liquid remains, and chicken is well caramelized for about 15-20 minutes.
- Meanwhile, in a bowl combine water and tahini; whisk until smooth. Whisk in mayonnaise, lemon juice, garlic, and salt.
- Serve chicken with warm pita bread, cherry tomatoes, sliced red onion and fresh parsley. Drizzle with sauce.