chicken shawarma

Ingredients

• 2 lbs Chicken Thighs, bone-in, skin-on, cut into 8-10 pieces
• 1/2 cup Olive Oil
• 1 large Onion, thinly sliced
• 4 cloves Garlic, minced
• 1 tbsp Ground Cumin
• 1 tbsp Paprika
• 1 tsp Turmeric
• 1/2 tsp Cinnamon
• 1/4 tsp Cayenne Pepper (optional)
• 1/2 cup Lemon Juice
• 1/4 cup Plain Yogurt
• Salt and Black Pepper to taste
• Pita Bread, for serving
• Shredded Lettuce
• Diced Tomatoes
• Sliced Red Onion
• Tahini Sauce (Tahini, Lemon Juice, Garlic, Water)
• Fresh Parsley, chopped

Instructions

1. In a large bowl, combine the chicken thighs with olive oil, onion, garlic, cumin, paprika, turmeric, cinnamon, and cayenne pepper (if using). Season with salt and pepper. Mix well to coat the chicken evenly.
2. Heat a large skillet or grill pan over medium-high heat. Add the chicken to the pan in a single layer (work in batches if necessary).
3. Cook for 6-8 minutes per side, or until the chicken is cooked through and nicely browned. For crispier skin, broil for the last minute or two, watching carefully to prevent burning.
4. Remove the chicken from the pan and let it rest for 10 minutes before slicing thinly against the grain.
5. To assemble the shawarma, spread a little tahini sauce on a pita bread, add sliced chicken, shredded lettuce, diced tomatoes, sliced red onion, and fresh parsley. Add more tahini sauce to taste.

Notes

• For a more authentic flavor, marinate the chicken for at least 30 minutes (or up to 24 hours) in the refrigerator.
• Using bone-in, skin-on chicken thighs provides the best flavor and crispy skin.
• A meat thermometer is recommended to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
• To make tahini sauce: Whisk together 1/4 cup tahini, 2 tablespoons lemon juice, 1 clove garlic, and 2-4 tablespoons of water until smooth. Adjust water to desired consistency.
• Store leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days.