Coat the strips of the chicken in a mixture of the olive oil, lemon juice, cumin, paprika, turmeric, cinnamon, garlic, salt and black pepper, cover and marinate in the fridge 2 hours.
BowlRefrigerator
3
Heat a heavy pan over high heat.
StoveFrying pan
4
Add the chicken and fry 5–7 minutes in two batches, in a scorching pan, stirring occasionally, until browned and cooked through.
StoveFrying 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.
5
Heat a dry pan over medium heat, and warm the pita in it.
StoveFrying pan
6
Mix the tahini and lemon juice and season with salt.
7
Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.
💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
8
Remove the seeds from the peppers.
💡The seeds and white membranes are where the heat is: remove them all for a mild schug, leave some in for a hot one.
9
Grind the peppers in a food processor with the garlic and cilantro.
Food processor
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
10
Add the olive oil, salt and black pepper and grind to an even paste.
Food processor
11
Spread the tahini in the pitas, fill with the shawarma and serve with the vegetable salad and hot sauce.
854calories
70 gprotein
56 gcarbs
37 gfat
● protein 33%● carbs 27%● fat 40%
Per serving, servings (calculated for this version)
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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)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
