Hands on time: 40 minutes
Total Time: 40 minutes
Makes: 4 servings
There's nothing quite like crispy, caramelized Chicken Shawarma sliced right off the spit and into your pita! Well, you don't need any special equipment to mimic that at home – just a large nonstick skillet, sliced chicken thighs and the guts to keep cooking it after you think it's done! The chicken thighs won't dry out with the extra cooking and we're going to drench them in garlicky tahini sauce anyway!
Ingredients:
1/4 cup sodium-reduced soy sauce
2 tbsp canola oil
2 tbsp white vinegar
2 tbsp brown sugar
2 cloves garlic, minced
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp chili flakes
1/2 tsp sea salt
12 boneless chicken thighs, thinly sliced
Garlic Tahini Sauce:
1/2 cup warm water
1/3 cup tahini
1/4 cup mayonnaise
1/4 cup lemon juice
2 cloves garlic
1/4 tsp salt
curly parsley
cherry tomatoes
sliced red onion
warm pita bread
Method of Preparation:
In large bowl, combine soy sauce, canola oil, vinegar, brown sugar, garlic, coriander, cumin and chili flakes and sea salt; mix until sugar dissolves. Add chicken; mix well.
In large nonstick skillet over medium-high heat, cook chicken, stirring often, until no liquid remains and chicken is well caramelized, about 15-20 minutes.
Meanwhile, in bowl combine water, mayonnaise, tahini, mayonnaise, lemon juice, garlic and salt.
Serve chicken with warm pita bread, cherry tomatoes, sliced red onion and fresh parsley. Drizzle with sauce.
Switch-it-up!
Skillet Shawarma-loaded Roasted Potatoes – Instead of serving the chicken with pita, try roasting Yukon Gold potatoes with olive oil, sea salt and freshly cracked pepper until golden brown and crispy. To serve: top the roasted potatoes with the prepared shawarma-inspired skillet chicken, diced red onions, diced cucumber, halved cherry tomatoes, chopped parsley, tzatziki sauce, tahini sauce and a drizzle of hot sauce. Finish with finely crumbled feta and a slice of fresh lemon to squeeze overtop!
