Thinly sliced boneless chicken thighs and onions marinated in authentic shawarma flavours. The chicken is browned in a skillet until golden and caramelized and served with an easy to make garlic sauce and optional yogurt flatbread.
In a large bowl, combine onions, garlic, lemon juice, ¼ cup olive oil, smoked paprika, cumin, coriander, cinnamon, allspice, salt and pepper. Add the sliced chicken to the bowl and stir to combine well. Cover and refrigerate for a few hours or overnight to marinate.
Meanwhile, prepare the garlic sauce. In a mason jar or small bowl, whisk together the garlic sauce ingredients; oil, honey, lemon zest, lemon juice, garlic, oregano, cumin, cayenne pepper, salt, pepper, and yogurt until smooth and creamy. Cover and refrigerate until needed.
To cook the chicken, heat 2 teaspoons of oil in a large 12” skillet, preferably cast iron, over medium-high heat. Add half the chicken to the skillet. Cook for 10 – 12 minutes, stirring occasionally until the chicken and onions become browned and caramelized. Remove chicken to a serving bowl. Wipe out the skillet. Add another 2 teaspoons of olive oil to the skillet and repeat the process with the remaining chicken.
Serve chicken shawarma on a warm flatbread or pita bread topped with salad and garlic sauce or plated with salad, rice and garlic sauce. Garnish with cilantro and hot sauce as desired.