Best Shawarma I’ve Had in Years

• temps total: 1 hour

Ingrédients

2 lb boneless chicken thighs, breasts, or a mix (pounded thin)

Marinade

¼ cup lemon juice

¼ cup olive oil

¼ cup hot pepper paste can be subbed for tomato paste

1 tbsp shawarma spice

2 tsp salt

1 tsp black pepper

3 garlic cloves, minced

2 wooden skewers

1 large onion, cut in half across the center (equator)

Creamy Tehina

1 cup tahini

Juice of 1 lemon

1–2 tsp salt

¾ cup ice-cold water (as needed)

Onion Sumac Salad

1 large onion, sliced

Juice of 1 lemon

Drizzle olive oil

1 tsp salt

2 tsp sumac

Crispy Pita

1 large pita (split) or lavash

Pickles (optional)

Shawarma drippings

or mix 1 tbsp hot pepper paste + 2 tbsp oil

Instructions

In your baking pan, mix all marinade ingredients. Add chicken and coat well.

Place one onion half cut-side down. Insert 2 skewers about 2 inches apart.

Thread chicken onto skewers (alternate thigh + breast).

Top with second onion half. Place back in pan.

Bake at 400°F (200°C) for about 1 hour, basting. Add ½ cup water once or twice if needed.

Meanwhile, whisk tehina ingredients until smooth.

Toss onion salad ingredients together.

Slice shawarma thinly. Fill pita with chicken, onion salad, and pickles.

Brush pita with drippings/paste. Pan-toast on medium heat until crispy on all sides.

Finish with tehina and pomegranate molasses. Enjoy 😍