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Everyone who visits Israel sees the gyrating shawarma meat, cooking all day as people step off the street to enjoy it packed into a fresh pita. What most visitors don’t know is that many Israelis prepare shawarma at home on their stove top. Follow this simple recipe to bring some shawarma into your weekly food repertoire.
6 / 10
cook time:
30 min
Boneless, skinless, chicken thighs 1.5 lbs
Ras El Hanut Spice 4 Tbsp
Oil, any neutral tasting oil you prefer
Salt, to taste 1 Tsp
Big onion, peeled 1
Step 1
Cut the chicken into small pieces. Mix with 3 tablespoons of olive oil and the Ras El Hanut Spice and set aside.
Step 2
Caramelize the onions: Slice the onions into thin half-moons and place in a large sauté pan. Cook the onions without stirring for a minute or until they start to brown.
Step 3
Stir the onions so that more of them are exposed to the heat of the pan and let sit for another minute to promote more browning.
Step 4
Add the rest of the oil and season with salt to taste. Keep cooking until the onions are caramelized but still slightly firm. Set the onions aside.
Step 5
Wipe the pan with a kitchen towel if you have onion bits to get rid of. Heat up the pan and layer the chicken in the pan.
Step 6
Give it a minute to get a nice sear on it, mix and keep going until all the chicken is just about ready.
Step 7
At this stage add the onions and mix until it all comes together. Taste for salt and make sure the chicken is ready to serve!
Step 8
Top with chopped red onion and parsley seasoned with olive oil and preserved lemon paste. Serve with tahini and fresh pita.
Recipe made with our
Derech HatavlinimYes
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