Step by step

Method

4 steps

1. 1

   Thinly slice 1½ pounds boneless chicken thighs (or breast) against the grain. Mix shawarma spices: 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon turmeric, ½ teaspoon coriander, ¼ teaspoon cinnamon, 1 teaspoon salt, black pepper. Toss chicken with spices, 2 tablespoons olive oil, 3 minced garlic cloves, and 1 tablespoon lemon juice. Marinate 20–60 minutes (overnight is even better).

2. 2

   Heat a large skillet or griddle over medium-high until hot. Add a thin film of oil. Cook chicken in a single layer in batches 3–4 minutes per side until browned with crispy spice edges and opaque through the center (about 165°F). Don't crowd — steaming makes it gray. Optional: toss sliced onion in the pan for the last minute.

3. 3

   Warm pita or flatbread. Build plates: pile the hot shawarma chicken, add chopped tomato, cucumber, pickled turnips or peppers if you have them, and shredded lettuce or parsley.

4. 4

   Drizzle with garlic sauce, tahini, or yogurt thinned with lemon. Squeeze more lemon over the top. You want browned, spice-fragrant chicken with cool crunchy veg — not pale steamed strips on a dry plate.