Chicken shawarma made with a simple method that turns every piece of chicken into something beautifully seared and coated in spices. And there’s another bonus to this method: you get those wonderfully thin slices of chicken that sear on every side.
So what’s the trick? Season each chicken thigh and place it flat on parchment paper. Freeze the chicken, and whenever you have a craving, take out as many chicken thighs as you need, stack them on top of one another, and slice them very, very thin. When the chicken is frozen, it’s much easier to slice thinly—and that’s how you get incredibly delicious shawarma that’s so easy to make.
4½ pounds (2 kg) boneless, skinless chicken thighs
2 teaspoons sweet paprika
1 teaspoon granulated garlic
2 teaspoons shawarma seasoning
1 teaspoon salt
3 tablespoons silan (date syrup)
Instructions
- In a large bowl, mix the olive oil with the spices and add the chicken thighs. Mix well so the chicken is evenly coated.
- Place the chicken thighs on a tray lined with plastic wrap. It's important to arrange them in layers so they're easy to separate later, placing plastic wrap between each layer. Freeze for 3 hours, or for up to several months if tightly wrapped.
- Slice the frozen chicken into very thin strips and sear in a hot skillet until the chicken is beautifully golden and cooked through.
- Serve with Israeli chopped salad and tahini.
Chicken Shawarma Salad - best served with lots of tahini on top!
