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Ingredients
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Marinated Chicken
Finishing & Serving
Method
Marinated Chicken
- 1
Prepare chicken
Trim any excess fat from the chicken thighs and cut them into thin strips about 1/2 inch wide so they cook quickly and resemble shawarma slices.
- 2
- 3
Marinate
Add the chicken strips to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours. (For best flavor, marinate 2–4 hours.)
Cook & Finish
- 4
Cook chicken
Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add 1 teaspoon olive oil and swirl to coat. Add the marinated chicken in a single layer (work in two batches if needed to avoid crowding). Cook without moving for 1–2 minutes to get a good sear, then stir and continue cooking 4–6 minutes more until chicken is cooked through and edges are caramelized. Internal temperature should reach 74°C (165°F).
- 5
Rest and chop
Remove the chicken to a plate and let rest 2 minutes, then chop into bite-sized pieces if not already thin. Taste and adjust seasoning with a small pinch of salt or a squeeze of lemon if needed.
- 6
Plate and garnish
Portion approximately 160 g of cooked chicken shawarma per serving. Transfer to a serving dish, drizzle with optional garlic sauce or tzatziki (about 2 tablespoons), sprinkle chopped parsley on top, and serve with lemon wedges on the side.
