Easy Chicken Shawarma with Tahini and Charred Pita
Watch the Full Step-by-Step
- Large skillet
INGREDIENTS
- 1.1 pounds/500 grams boneless chicken breasts, cut into thin strips
- 2 medium onions, thinly sliced
- 5 tablespoons olive oil
- 1 heaping teaspoon shawarma seasoning
- ½ teaspoon ground cumin
- ½ teaspoon chicken grill seasoning
- ½ teaspoon black pepper
- 1 teaspoon salt
Tahini:
- ½ cup raw tahini
- ¼ cup cold water, plus more as needed
- 2 tablespoons fresh lemon juice
- 1 garlic clove, finely grated
- ¼ teaspoon salt
For serving:
- Fresh parsley, chopped
- 1 fresh hot pepper, thinly sliced
- 4 pita breads
INSTRUCTIONS
- Whisk the tahini, lemon juice, garlic and salt in a small bowl. Gradually whisk in the water until smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach a pourable consistency.
- Place a pita directly on a rack over a medium gas flame. Cook until lightly charred, about 30 seconds per side. Cut into 4 triangles.
- Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until deeply golden, 8 to 10 minutes.
- Add the chicken and cook, stirring occasionally, until lightly browned and cooked through, about 5 minutes. Add the shawarma seasoning, cumin, chicken grill seasoning, pepper and salt, and toss to coat.
- Spread the tahini over one side of each serving plate and arrange the chicken on the other. Garnish with parsley and sliced hot pepper. Serve with the charred pita.
FAQ
Can I use chicken thighs for this easy chicken shawarma recipe?
Yes. Boneless, skinless chicken thighs are an excellent substitute for chicken breasts in easy chicken shawarma and will generally produce a juicier, more forgiving result. Chicken thighs contain more fat and connective tissue than breast meat, so they are less likely to dry out if slightly overcooked. Cut the thighs into thin, evenly sized strips so they cook quickly and develop some browning in the skillet.
The cooking time may be similar to the recipe, but rely on the appearance and internal temperature of the chicken rather than time alone. Chicken should reach 165°F/74°C in the thickest pieces for food safety. If using thighs, you can also allow them to brown slightly longer without compromising their texture. The shawarma seasoning, cumin, onions and tahini work equally well with either cut.
How do I keep chicken breast tender and juicy when making easy chicken shawarma?
The most important factors are cutting the chicken evenly, using sufficiently high heat and avoiding overcooking. Thin strips cook quickly, so they should be added only after the onions have finished caramelizing. Use a large skillet rather than overcrowding a small pan, because excess moisture can cause the chicken to steam instead of brown.
Medium-high heat allows the exterior to develop color while the center cooks quickly. Stir occasionally rather than constantly so the chicken has enough contact with the hot skillet to brown. Because chicken breast is lean, it becomes dry when cooked well beyond the safe internal temperature of 165°F/74°C. A kitchen thermometer is the most reliable way to check doneness. Removing the chicken from the heat as soon as it reaches a safe temperature helps preserve moisture.
What is the best shawarma seasoning to use for easy chicken shawarma?
The recipe calls specifically for shawarma seasoning, but the exact blend can vary considerably between brands and homemade mixtures. Common shawarma seasoning blends contain spices such as cumin, coriander, paprika, turmeric, cinnamon, cardamom, allspice, garlic or black pepper. Because the recipe already includes cumin and black pepper separately, choose a shawarma blend whose flavor complements rather than overwhelms those spices.
Check the ingredient label for salt as well, because some commercial blends are heavily salted. If the blend contains substantial salt, reduce the additional salt in the recipe accordingly. For the most consistent result, use the same brand each time and adjust the seasoning only after checking its salt content. A freshly opened spice blend will generally have a stronger aroma than one that has been sitting in the pantry for a long time.
Why does my tahini sauce become thick or bitter, and how can I fix it?
Tahini naturally thickens when mixed with acidic ingredients such as lemon juice, and this is a normal reaction rather than a sign that the sauce has gone wrong. The solution is to gradually whisk in cold water until the mixture becomes smooth and creamy. Add the water slowly rather than all at once so you can control the final consistency. Tahini can also taste bitter if the sesame paste itself is naturally bitter, if it has been stored too long, or if the sesame seeds used to make it were over-roasted.
Fresh lemon juice, garlic and salt help balance the flavor, but they cannot completely eliminate bitterness from poor-quality or rancid tahini. Always stir the tahini thoroughly before measuring because the natural sesame oil can separate during storage. For this easy chicken shawarma recipe, the finished sauce should be creamy and pourable rather than watery. If it is too thin, add a little more tahini; if it is too thick, add cold water gradually.
Can I make easy chicken shawarma without a gas stove?
Yes. The chicken itself does not require a gas stove, and the pita can be charred using another method. For the chicken, use a large skillet on an electric, induction or standard stovetop and follow the same cooking process. To char the pita without a gas flame, heat a dry cast-iron skillet or grill pan over medium-high heat and place the pita directly on the hot surface. Cook for roughly 30 seconds per side, watching carefully so it develops char without becoming overly crisp.
You can also use a broiler, placing the pita on a baking sheet and watching it closely because it can brown very quickly. The purpose of charring the pita is to add toasted flavor and a lightly crisp exterior while keeping the center flexible enough for dipping into the tahini and scooping up the chicken. The cooking method can change slightly, but the overall easy chicken shawarma recipe remains the same.
Can I marinate the chicken before making the shawarma?
Yes, although marinating is not necessary for this easy chicken shawarma recipe. Because the chicken breasts are sliced into thin strips, they cook quickly and have plenty of surface area for the seasoning to adhere to during cooking. If you want to marinate the chicken, combine it with the shawarma seasoning, cumin, black pepper, salt and a small amount of olive oil for 30 minutes to several hours in the refrigerator.
Avoid adding lemon juice to a long marinade for chicken breast, because prolonged exposure to acid can affect the texture and make the exterior of the meat unpleasantly firm or soft. Remove excess marinade before cooking so the chicken browns rather than steams. Since the onions are cooked until deeply golden in the skillet, they already provide substantial flavor and moisture to the dish.
What vegetables pair best with easy chicken shawarma?
Fresh and pickled vegetables both work particularly well with easy chicken shawarma because they provide acidity, crunch and freshness against the warm spices, caramelized onions and creamy tahini. Sliced cucumber and tomato are simple options that add moisture without overpowering the chicken. Pickled turnips are a classic accompaniment and provide a sharp, salty contrast. Pickled cucumbers, onions or other Mediterranean-style pickles also work well.
Lettuce can add crunch if the chicken is served inside pita. Fresh parsley is already part of the recipe and contributes an herbal note, while thinly sliced hot pepper adds heat. If you want a more substantial vegetable side, a simple chopped salad with cucumber, tomato, parsley and lemon works well. Avoid heavily sauced vegetables if serving the chicken with pita, since excess liquid can make the bread soggy.
How thin should I slice the chicken for easy chicken shawarma?
The chicken should be sliced into thin, relatively uniform strips so it cooks quickly and evenly. Aim for pieces approximately ¼ inch/6 millimeters thick, although exact dimensions do not need to be precise. The important factor is consistency: pieces of dramatically different thicknesses will finish cooking at different times, making it harder to achieve evenly cooked chicken without drying out the smaller pieces.
Slice boneless chicken breasts across the grain when possible, which shortens the muscle fibers and can produce a more tender bite. Chilling the chicken in the refrigerator for 15 to 20 minutes before slicing can make it firmer and easier to cut cleanly. Use a sharp chef’s knife and avoid crushing the meat as you cut. Thin strips also maximize contact with the hot skillet, allowing the chicken to develop browned edges while remaining tender inside.
How long does homemade tahini sauce last in the refrigerator?
Homemade tahini sauce should be stored in an airtight container in the refrigerator and is best used within several days. Because this recipe contains fresh garlic and lemon juice, refrigeration is important. The sauce may thicken considerably after chilling, which is normal. Before serving, stir it well and gradually whisk in a small amount of cold water to restore a smooth, pourable consistency. Always use clean utensils when portioning the sauce to minimize contamination.
Check the sauce before using it; if it develops an unpleasant odor, mold, unusual discoloration or an otherwise spoiled appearance, discard it. Do not leave the sauce sitting at room temperature for prolonged periods, particularly when serving easy chicken shawarma at a gathering. For convenience, the sauce can be prepared ahead of the chicken and refrigerated separately. Keeping it separate also makes it easier to control the amount served and prevents the pita from absorbing excess moisture.
