Nädala retsept: Shawarma-Inspired Skillet Chicken

PAUL LILLAKAS

Hands on time: 30 minutes

Total Time: 30 minutes

Makes: 4 servings

There’s nothing quite like crispy, caramelized Chicken Shawarma sliced right off the spit and into your pita! Well, you don’t need any special equipment to mimic that at home – just a large nonstick skillet, sliced chicken thighs and the guts to keep cooking it after you think it’s done! The chicken thighs won’t dry out with the extra cooking and we’re going to drench them in garlicky tahini sauce anyway!

1/4 cup sodium-reduced soy sauce

2 tbsp canola oil

2 tbsp white vinegar

2 tbsp brown sugar

2 cloves garlic, minced

2 tsp ground coriander

1 tsp ground cumin

1/2 tsp chili flakes

1/2 tsp sea salt

12 boneless chicken thighs, thinly sliced

1/2 cup warm water

1/3 cup tahini

1/3 cup mayonnaise

3 tbsp lemon juice

2 cloves garlic, minced

1/4 tsp salt

curly parsley

cherry tomatoes

sliced red onion

warm pita bread

In large bowl, combine soy sauce, canola oil, vinegar, brown sugar, garlic, coriander, cumin and chili flakes and sea salt; mix until sugar dissolves. Add chicken; mix well.

In large nonstick skillet over medium-high heat, cook chicken, stirring often, until no liquid remains and chicken is well caramelized, about 15-20 minutes.

Meanwhile, in bowl combine water and tahini; whisk until smooth. Whisk in mayonnaise, lemon juice, garlic and salt.

Serve chicken with warm pita bread, cherry tomatoes, sliced red onion and fresh parsley. Drizzle with sauce.