afoona
Pan shawarma
Chicken

Pan shawarma

Strips of chicken thigh in oil and spices (cumin, paprika and turmeric, sometimes cinnamon and cardamom), seared in batches in a scorching pan with fried onion, and served in pita with tahini and salad. Sometimes whole breast slices are grilled in a grill pan and sliced after grilling, and sometimes it's lamb instead of chicken.

⏱ 26 min
🥩 Meat🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Mix the strips of the chicken with the olive oil, cumin, paprika, turmeric, salt and black pepper and let sit 15 minutes.
    Bowl
  2. 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. 3
    Add the chicken and fry 5–7 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. 4
    Return the onion in the last minute and stir.
  5. 5
    Serve immediately in pita with tahini and salad.
258calories
30 gprotein
3 gcarbs
13 gfat
● protein 48%● carbs 4%● fat 47%

Per serving (189 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • 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)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Parts

⚙️ What you can change

  • Possible additions: Paprika · Hot paprika · Smoked paprika · garlic · Cinnamon · Ground cardamom · Ground coriander · Ground ginger · Lemon juice · Baharat · Yogurt in the marinade · Marinated in the fridge (1 hour) · Fried Onion · Onion frying time (minutes) (5) · Warm pitas · Buns · Warm lafas · Tahini in the pita · Mustard in the pita · Mayonnaise in the pita · Tomatoes in the pita · Cucumber in the pita · Red onion in the pita · Parsley in the pita · Pickles in the pita · Vegetable salad for serving · Hot sauce for serving · Parsley for sprinkling · Serving (in a pita with tahini) · Chili pepper · Rest before slicing (minutes) (5) · Harissa · Lettuce in the pita · Baked in the oven (minutes) (25–30) · Sauerkraut in the pita · Chopped cabbage in the pita · In a single layer, flipped (minutes per side) (3–4) · Ras el hanout · Onion added after the chicken (minutes) (2) · Allspice · Curry · Oregano · Strips back in the pan after slicing (minutes) (2) · Garlic in the pita · Lemon juice in the pita · Greek yogurt in the pita · Tomato paste and water at the end · Water
  • Grilling time per side (minutes): 3–4
  • The pan for grilling the pieces: grill pan
  • Oven temperature: 220
  • Sign the baking is done: the liquid evaporates and the chicken browns
  • The pan for frying the strips: heavy
  • Covered cooking time with the paste (minutes): 10

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