This recipe makes super tasty chicken shawarma. The list of of marinating ingredients is long but there is absolute minimal work involved in cooking. This is slightly adapted from the book Sababa by Adena Sussman.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 1/2 tsp ground cumin
- 1 tsp freshly ground black pepper
- 1 tsp ground turmeric
- 1 tsp kosher salt
- 3/4 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1 pinch ground cloves
- 1/4 tsp ground ginger
- 464g skinless, boneless chicken thighs (about 1lb)
Method
1. Marinate the chicken using all the ingredients listed above. Make sure to rub the pieces well so that the marinade penetrates.
2. Chicken should be marinated for at least 30 minutes or overnight in refrigerator.
3. Bring chicken to room temperature if too chill.
4. Heat a cast iron skillet on medium high heat till hot.
5. Arrange chicken pieces in a single layer on the pan. Cook for 7 minutes without disturbing (do not cover the pan, you can use a splatter guard if needed).
6. Flip chicken and continue to cook for 7 more minutes.
7. Remove chicken to a cutting board, let rest for 5 minutes and then sliced into medium-think pieces.
8. Serve in warm pitas with lettuce and dressing (tahini or any middle eastern style creamy dressing). You can even added grilled veggies or picked onions etc.
