Shawarma with Chicken Thigh BEST

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Step 1

Preheat oven to 240F (with out turbo).

Step 2

Put the chicken whole thigh on a baking sheet (without seasoning at this stage, we are just cooking the meat)

Step 3

Put in the oven and bake for 30-50 minutes (the heat of the oven is low so it's fine) until the chicken pieces are completely done in the center and very juicy.

Step 4

Let the chicken pieces cool (in the fridge) for about an hour.

Step 5

Cut each piece as needed, and slice them as thinly as possible with a sharp knife.

Step 6

Heat a large pan over a high flame until it is really hot. Add the lamb fat, and wait until it melts.

Step 7

Add 1/4 of the thin slices of chicken and fry them for 2 minutes until they are slightly golden.

Step 8

Add the onion and continue to fry for 3-5 minutes over a high flame until the onion is slightly golden and the chicken pieces that went in first are well browned.

Step 9

Add the spices and mix well.

Step 10

Add the rest of the chicken slices. Saute a little and continue to fry over a high flame for 2-3 minutes or until the meat is hot and well coated with spices.

Step 11

Taste and add more salt if needed.

Step 12

Divide the shawarma into 4 portions either inside the pita or serve on a plate with tahini on top and vegetables and salads that you like with a pita on the side.

Step 13

Kept refrigerated for 4-5 days.