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Culture18:14 · Sep 8

Quick Pan-Fried Shawarma Recipe for Home Cooks

By חני לוין
Translated & summarized from Behadrei Haredim by baba
The story · English

This recipe offers a fast method for preparing shawarma at home using a frying pan. The dish features 700 grams of chicken thighs (pargiyot), sliced and seasoned with salt and black pepper. The chicken is first seared in a lightly oiled, heavy pan until golden brown on both sides, then set aside to cool completely.

While the chicken cools, two onions are thinly sliced and sautéed in the same pan until golden. Once the chicken has cooled, it is sliced thinly and added to the pan with the onions. A blend of spices is then incorporated, including paprika, turmeric, salt, black pepper, granulated garlic, shawarma spice mix, and chicken grill spice mix.

The mixture is stirred and cooked over medium-low heat for 2-3 minutes to allow the spices to meld. Towards the end of the cooking process, two tablespoons of sweet chili sauce are added and mixed in. The dish is then ready to be served hot, typically in a baguette with fries, tahini, and salads.

Read the original at Behadrei Haredim
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