Thanksgiving is all about uniting and spending time with your family, which sometimes means celebrating the different cultures that make up the United States. Shawarma is a dish that originally comes from the Middle East, where thin-sliced meat is marinated in spices and cooked on a rotating spit. I grew up eating versions of this dish at restaurants and street-food spots, and I always liked how the spices made simple ingredients taste amazing. For this edition of Cooking with Kabir, I wanted to bring that same flavor to Thanksgiving with a quick, pan-fried version that anyone can make at home.
Preparation Steps
- Slice 1 lb of chicken thighs into very thin strips (pinky-width).
- Mix with: 1 tbsp olive oil, juice of ½ lemon, 1 tsp cumin, 1 tsp paprika, ½ tsp turmeric, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cinnamon, ½ tsp salt, ½ tsp pepper, and 2 tbsp chili powder until fully coated.
- Heat a pan on medium-high.
- Cook chicken 3–4 minutes per side until golden, crispy, and cooked through.
- Serve over rice or in pita with parsley, tahini, or pomegranate seeds.
This recipe is great if you are in a pinch or don’t know what to bring to Thanksgiving dinner, because it cooks fast but still feels special. The mix of garlic, paprika, and lemon gives it a big, bold flavor, and the thin slices help the chicken stay juicy.
The recipe isn’t perfect, though. Cutting the chicken thin takes some practice, and if your pan is too hot the pieces can burn fast. Also, the chili powder adds a strong kick, so if you don’t like spicy food, start with less and taste as you go.
