Palestinian
Shawarma with Harissa and Cumin
Thinly sliced marinated meat cooked on a vertical rotisserie, served with flatbread and spices.
30 minutes4 servings
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Ingredients
Method
- Mix chicken with yogurt, harissa, cumin, and lemon juice. Marinate 2 hours.
- Heat a skillet over medium-high heat. Cook chicken until browned and cooked through.
- Sauté onion until caramelized. Serve chicken and onion on flatbreads.
- Top with tahini and desired toppings.
- Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.