How to Make Easy Homemade Chicken Shawarma

This recipe by Noam Zigdon explains how to make homemade chicken thigh shawarma using 1 kilogram of boneless thigh strips cut into thin shawarma-like pieces. The ingredient list also includes 2 large onions cut into large cubes, 5 to 6 crushed garlic cloves, 1 heaped tablespoon of shawarma seasoning, half a flat tablespoon of sumac for a lemony tang, 1 teaspoon of salt, half a teaspoon of ground black pepper, and 4 tablespoons of olive oil. An optional piece of lamb fat can also be added.

To cook, the onions are fried with the lamb fat until browned. The chicken strips are then added and mixed well. Once the chicken changes color and begins to brown, the crushed garlic and all the spices are added.

The mixture continues to be sautéed for another 10 minutes, until the chicken is fully cooked and has some crisp edges. By then, all the liquid should have been absorbed or evaporated, leaving only a seasoned, flavorful oil. The dish can be served on hummus with a little amba, if desired, inside pita bread, alongside a red onion salad with sumac and parsley and some fries on the side.