Chicken Shawarma Skillet with Tahini Sauce

Name: Chicken Shawarma Skillet with Tahini Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into 1-inch (2.5 cm) pieces, patted dry; 2 tsp (4 g) ground cumin; 2 tsp (5 g) smoked paprika; 1 tsp (2 g) ground coriander; ½ tsp (1½ g) ground turmeric; ¼ tsp (0.6 g) ground cinnamon; ¼ tsp (½ g) cayenne pepper (optional); 3 cloves (9 g) garlic cloves, finely grated or minced; 1¼ tsp (7 g) kosher salt; 1 tbsp (15 ml) fresh lemon juice; 2 tbsp (30 ml) olive oil; 1 large (250 g) large red onion, halved and cut into ½-inch (1.25 cm) wedges; 1 large (200 g) red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces; 1 tbsp (15 ml) olive oil; ¼ cup (12 g) fresh flat-leaf parsley, roughly chopped; ⅓ cup (80 g) tahini, well stirred; 3 tbsp (45 ml) fresh lemon juice; ¼ cup (60 ml) ice-cold water, plus more as needed, up to 2 tbsp (30 ml); 1 clove (3 g) garlic clove, finely grated; ¼ tsp (1½ g) kosher salt

From the MyKitchenBank Kitchen

Boneless chicken thighs marinate in a warm, smoky shawarma spice blend, then sear in a hot skillet with onion and bell pepper until browned at the edges. A cool, lemony tahini sauce brings it together. Serve over rice, in pita, or with salad.

Prep: 20 min
Cook: 15 min
Wait: 30 min
Total: 1 hr 5 min
Makes: 4 servings (about 6 cups skillet mixture plus ¾ cup sauce)

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into 1-inch (2.5 cm) pieces, patted dry
2 tsp (4 g) ground cumin
2 tsp (5 g) smoked paprika
1 tsp (2 g) ground coriander
½ tsp (1.5 g) ground turmeric
¼ tsp (0.6 g) ground cinnamon
¼ tsp (0.5 g) cayenne pepper (optional)
3 cloves (9 g) garlic cloves, finely grated or minced
1¼ tsp (7 g) kosher salt
1 tbsp (15 ml) fresh lemon juice
2 tbsp (30 ml) olive oil
For the skillet
1 large (250 g) large red onion, halved and cut into ½-inch (1.25 cm) wedges
1 large (200 g) red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces
1 tbsp (15 ml) olive oil
¼ cup (12 g) fresh flat-leaf parsley, roughly chopped
For the tahini sauce
⅓ cup (80 g) tahini, well stirred
3 tbsp (45 ml) fresh lemon juice
¼ cup (60 ml) ice-cold water, plus more as needed, up to 2 tbsp (30 ml)
1 clove (3 g) garlic clove, finely grated
¼ tsp (1.5 g) kosher salt

Equipment (6)

12-inch (30 cm) heavy skillet, cast iron or stainless steel
Large bowl for marinating
Small bowl for the sauce
Instant-read thermometer
Microplane or fine grater
Wooden spoon or spatula

Steps

Before you start

Marinate the chicken at least 30 minutes (up to 12 hours in the fridge) for the best flavor.
Cut the chicken, onion, and pepper to the sizes listed so everything cooks at the same speed.
Stir tahini well in its jar before measuring; the oil separates and the paste at the bottom is thick.
Open a window or turn on the vent hood: high-heat searing makes some smoke.

1
Mix the marinade
- In a large bowl, stir together the cumin, smoked paprika, coriander, turmeric, cinnamon, cayenne (if using), kosher salt, grated garlic, 1 tablespoon lemon juice, and 2 tablespoons olive oil into a loose paste.
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Ready when: Spices form a smooth, evenly colored paste with no dry clumps.
2
Coat the chicken
- Add the dried chicken pieces to the bowl and toss with your hands or a spoon until every piece is evenly coated.
- Cover and refrigerate for at least 30 minutes, up to 12 hours.
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Ready when: Chicken looks evenly orange-red with no pale patches.
Tip: Pat the chicken dry first; wet chicken steams instead of browning.
3
Prep vegetables
- While the chicken marinates, cut the onion into ½-inch wedges and the bell pepper into 1-inch pieces.
- Chop the parsley and set everything aside.
4
Whisk tahini sauce
- In a small bowl, whisk the tahini, 3 tablespoons lemon juice, grated garlic, and ¼ teaspoon salt.
- It will seize and look thick and pasty; keep whisking.
- Drizzle in ¼ cup ice-cold water while whisking until smooth and pourable like heavy cream.
- Add up to 2 more tablespoons water if too thick.
- Taste and adjust salt or lemon.
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Ready when: Sauce is pale, smooth, and drizzles in a ribbon from the whisk.
Tip: Don't panic when the tahini thickens at first; this is normal and smooths out with more water.
5
Sear the chicken
- Heat a 12-inch skillet over medium-high heat for 2 minutes.
- Add 1 tablespoon olive oil and swirl.
- Add the chicken in a single layer, leaving the bowl's extra marinade behind.
- Cook undisturbed for 3 minutes, then stir and cook 4 to 5 minutes more, stirring every minute or so.
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Ready when: Chicken is deeply browned in spots and reads 175°F (80°C) in the thickest piece.
Tip: If the pan is crowded, cook in two batches so the chicken browns rather than steams.
6
Add the vegetables
- Add the onion and bell pepper to the skillet.
- Cook, stirring often, for 4 to 5 minutes until the onion edges are lightly charred and the pepper is crisp-tender.
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Ready when: Onion is softened with browned edges; pepper pieces are bright and tender but still slightly firm.
Tip: If spices begin to scorch, lower the heat to medium and add a splash of water.
7
Finish and serve
- Remove from heat.
- Stir in half of the parsley.
- Divide among plates over rice, in warm pita, or with salad.
- Drizzle generously with tahini sauce, scatter with remaining parsley, and serve extra sauce at the table.
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Ready when: Chicken is juicy with no pink; serve immediately while hot.

Good to know

Tips

Use thighs rather than breasts; they stay juicy over high heat and handle the bold spices well.
Don't skip the ice-cold water in the sauce; it makes the tahini lighter and creamier.
Resist stirring for the first 3 minutes so the chicken develops a deep brown crust.
Add a pinch of sugar or extra lemon to the sauce if your tahini tastes bitter.

Make ahead

"Marinate the chicken up to 12 hours ahead, and make the tahini sauce up to 4 days ahead; refrigerate both. Thin the sauce with a splash of water before serving, as it thickens when chilled."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: store the skillet mixture and sauce separately in airtight containers for up to 4 days. Freezer: freeze the cooked chicken mixture (without sauce) up to 3 months; thaw overnight in the fridge. Reheat in a skillet over medium heat for 4 to 5 minutes with a splash of water until steaming hot (165°F/74°C)."

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts. Cook to 165°F (74°C) and watch closely, as breast dries out faster; reduce searing time by 1 to 2 minutes.
tahini → plain full-fat Greek yogurt. Use ½ cup (125 g) yogurt with the lemon, garlic, and salt, thinned with 1 to 2 tablespoons water; the sauce will be tangier.
smoked paprika → sweet paprika. Use the same amount; you'll lose a little smokiness.
large red onion → yellow onion. Use the same amount; the flavor is slightly sharper when cooked less.