Crispy Chicken Shawarma

Marinade

1. 1

   In a baking pan, mix lemon juice, olive oil, hot pepper paste, shawarma spice, salt, black pepper, and minced garlic; add the chicken and coat well.

Skewers

2. 2

   Place one onion half cut‑side down in the pan, insert two wooden skewers about 2 inches apart, and thread the chicken onto the skewers, alternating thigh and breast pieces.

Bake

3. 3

   Top with the second onion half and bake at 400°F (400°F) for about 1 hour, basting occasionally; add ½ cup water once or twice if needed, rotating the pan every 10 minutes.

Creamy Tahini

4. 4

   While the chicken bakes, whisk together tahini, lemon juice, 1‑2 tsp salt, and ice‑cold water until smooth.

Onion Sumac Salad

5. 5

   Toss sliced onion with lemon juice, a drizzle of olive oil, 1 tsp salt, and sumac.

Crispy Pita

6. 6

   Slice the cooked chicken thinly, fill the split pita with chicken, onion‑sumac salad, and optional pickles; brush the pita with shawarma drippings or a mix of hot pepper paste and oil, then pan‑toast on medium heat until crispy on all sides.

Finish

7. 7

   Drizzle the creamy tahini over the sandwich and finish with a splash of pomegranate molasses. Enjoy!