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Homemade chicken thigh shawarma on a plate

Homemade Chicken Thigh Shawarma

Juicy skillet chicken shawarma with caramelized onions, a fragrant spice blend and tahini. Simple, quick and a family favorite.

Course Tags Main Course
Cuisine Tags Middle Eastern
Keyword Tags chicken shawarma, chicken thighs, shawarma, tahini
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5 servings
Calories 587 kcal

Ingredients

  • 2 1/2 lb boneless, skinless chicken thighs 1.2 kg
  • 2 onions about 8 oz (220 g); add more if you like it sweeter
  • 3-4 tbsp olive oil
  • 2 garlic cloves minced
  • 2-3 tbsp shawarma spice blend
  • salt and black pepper to taste
  • 1 1/2 oz lamb fat 40 g, cut into thin strips, optional
  • tahini sauce for serving

Instructions

  1. Trim the chicken thighs of any bits of bone or cartilage and cut them into strips.

  2. Halve the onions and slice them into strips about 1/8 inch (3-4 mm) thick.

  3. Heat the olive oil in a wide skillet over medium heat.

  4. Add the onions and cook patiently, stirring occasionally, until golden and caramelized.

  5. Raise the heat, add the garlic and cook for about a minute, until fragrant. If using lamb fat, add it now.

  6. Add the chicken strips and toss over high heat. If liquid collects in the pan, drain it and add a little more oil so the chicken sears instead of stewing. Keep tossing for 6-7 minutes, just until the chicken is cooked through - no longer, so it stays juicy.

  7. Add the shawarma spice, salt and pepper and stir well. Taste, adjust the seasoning and cook for one more minute.

  8. Transfer to a serving dish and serve hot with tahini.

Notes

Nutrition is per serving (1 of 5), including the lamb fat and not including the tahini.