Harissa Chicken Shawarma
Spiced chicken shawarma built with harissa paste, warm spices, and layers of garlic and lemon. Wrapped or served with tahini sauce, pickled vegetables, and fresh herbs.
Ingredients
Method
Cut chicken into 1-inch pieces or thick strips. Mince garlic and juice lemon.
In a bowl, whisk harissa paste, minced garlic, lemon juice, olive oil, cumin, salt, and pepper.
Add chicken pieces and toss to coat evenly. Marinate at least 15 minutes at room temperature, or up to 12 hours refrigerated.
Heat a large skillet over medium-high heat. Add chicken in a single layer and cook 4–5 minutes per side until browned and cooked through (internal temperature 165°F).
Transfer cooked chicken to a serving platter and keep warm.
Warm pita bread or flatbread. Slice or dice tomato, cucumber, and red onion; chop fresh parsley.
Spread tahini sauce on warmed bread. Layer cooked chicken, tomato, cucumber, red onion, and parsley down the center.
Sprinkle pomegranate seeds or pistachios on top. Wrap or fold and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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