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To be perfectly honest, it’s hard to make really good shawarma at home, since it’s impossible to mimic the spit that’s used in restaurants. I’ve found that making your own schwarma blend and cooking chicken thighs at a high heat for a short period of time is really your best bet and oh, so delicious. Of course, you can serve yours in a classic pita with toppings, or try something new like this couscous bowl.
1 and 1/2 pounds boneless chicken thighs, cut into 1-inch-thick pieces
2 teaspoons Pereg Cumin
2 teaspoons Pereg Paprika
1 teaspoon Pereg Allspice
3/4 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
1/4 cup Gefen Olive Oil
1 onion, sliced
instant couscous with fresh chopped herbs (optional)
Israeli salad
Preheat the oven to 450 degrees Fahrenheit.
Combine the olive oil, cumin, paprika, allspice, turmeric, salt, cinnamon, garlic, and olive oil in a bowl. Add the chicken and onions and toss to coat evenly.
Spread in a single layer on a sheet pan, making sure the pieces are not overlapping. Bake until the chicken is cooked through and the onions are slightly caramelized, about 15 minutes. Serve in a bowl with instant couscous and Israeli salad or in a pita with hummus and desired toppings.
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