Step by step

Method

4 steps

1. 1

   Whisk 3 tablespoons olive oil, the juice of 1 lemon, 3 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon ground coriander, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Toss with 1½ lb boneless skinless chicken thighs sliced into strips and rest 20 minutes — the spice paste should cling to every piece.

2. 2

   Heat a large skillet over medium-high until hot. Add the chicken and 1 small sliced yellow onion in a single layer. Cook 8–10 minutes, stirring occasionally, until the chicken is browned in spots, the onion softens and sweetens, and the chicken is cooked through (165°F).

3. 3

   Warm pita and, if you like, stir a spoonful of lemon juice into plain yogurt for a quick sauce. Dice tomato and cucumber for the plate.

4. 4

   Pile the shawarma-style chicken onto plates or into pita with yogurt, tomato, and cucumber. You want fragrant spiced chicken with sweet onion and cool toppings — not pale steamed chicken or a dusty dry spice coat.