Watch the Full Step-by-Step
Servings: 4
- 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.