Coat the strips of the chicken in a mixture of the olive oil, lemon juice, cumin, smoked paprika, turmeric, cinnamon, garlic, salt and black pepper, cover and marinate in the fridge at least 1 hour.
BowlRefrigerator
2
Heat the pan over high heat with a little oil and fry the onion until golden and crisp at the edges. Transfer to a plate.
⚙ Pan-fryingStoveFrying pan
3
Add the chicken and fry 10 minutes in two batches, in a scorching pan, stirring occasionally, until browned and cooked through.
⚙ Adding to the hot fat and fryingStoveFrying pan
💡Sear in batches in a scorching pan: a crowded pan cools down, and the chicken steams instead of browning.
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4
Return the onion in the last minute and stir.
5
Heat a dry pan over medium heat, and warm the pita in it.
⚙ Greased Flat PanStoveFrying pan
6
Spread the tahini in the pitas, fill with the shawarma and serve immediately.
649calories
56 gprotein
50 gcarbs
23 gfat
● protein 36%● carbs 32%● fat 33%
Per serving (357 g), of 4 servings
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Tahini sauce: measured in tbsp in this recipe: 1 tbsp = 15 g · 665 kcal per 100 g · More about Tahini sauce →
🔧 Tools needed (4) · 🍳 One cooking vessel
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Bowl· Also works: Pot (None)
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