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.
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- Did you love it? Here are some more salad recipes that are also a complete meal: Cabbage Salad with Chicken and Crispy Rice Noodles ן Chopped Salad with Cheesy Tortilla Pinwheels ן Jennifer Aniston’s Quinoa Salad