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Home Pan Chicken Shawarma

Chicken thigh slices marinated in yogurt, lemon and baharat, seared in a hot pan for a quick crust.

Total time: 50 minEasy
Servings
4

Ingredients

  • Chicken thigh600 g
  • Yogurt3 tbsp
  • Lemon1
  • Garlic4 cloves
  • Baharat2 tsp
  • Paprika1 tsp
  • Cumin1 tsp
  • Olive oil3 tbsp
  • Salt1 tsp

Preparation steps

  1. 1
    Illustration: slicing the meat into thin strips

    Slicing

    Slice the chicken into thin uniform strips.

  2. 2
    Illustration: mixing the meat with spices and marinade

    Marinade

    Mix yogurt, lemon, crushed garlic, spices and oil; marinate 4–12 hours refrigerated.

  3. 3
    Illustration: frying the shawarma strips in a pan

    Searing

    Heat a pan to high, sear in small batches 4–5 minutes until browned and crisp.

  4. 4
    Illustration: assembling the pita with sauce

    Assembly

    Fill a warm pita with tahini, pickles and sumac onion.

Tips

  • Do not crowd the pan — packed meat steams instead of browning.
  • בטיחות לעוף ולהודו: לפי הנחיות USDA לצרכנים בארה״ב, בדקו במדחום שהבשר הגיע ל־74°C (165°F); צבע והשחמה אינם בדיקת בטיחות. שאריות יש לחלק לכלים רדודים ולקרר בתוך שעתיים, או שעה כשהסביבה חמה מ־32.2°C. לפי אותה הנחיה, השתמשו בשאריות מקוררות בתוך 3–4 ימים וחממו שוב ל־74°C. הוראות הרשות המקומית קודמות להנחיה זו.

Common mistakes

  • Too low a heat steams instead of creating a crust.
Allergens: milk, gluten

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FAQ

How long does it take to make Home Pan Chicken Shawarma?

50 minutes.

What meat is used in Home Pan Chicken Shawarma?

chicken

How many servings does the recipe make?

4 servings

Sources