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Shawarma Chicken and Ptitim

Estee
Juicy shawarma spiced chicken and red ptitim made in 20 minutes.
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Servings 4 servings

Ingredients
  

For the chicken:

  • 1½ lbs 700 g boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • 2 tablespoons shawarma spice
  • 2 teaspoon paprika
  • 2 teaspoon garlic powder or 3 cloves of garlic, minced or grated
  • 1 ½ teaspoon kosher salt
  • 4 tablespoons olive oil divided
  • Juice of one lemon
  • 1 onion, sliced ,optional

For the ptitim:

  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 ½ teaspoon kosher salt
  • 1 bag ptitim 250 g bag of ptitim
  • 4 cups boiling water

To serve: canned corn, grilled corn, or boiled corn

    Instructions
     

    Prep chicken

    • Season the chicken with shawarma spice, paprika, garlic powder, salt, 2 Tablespoons olive oil and lemon juice. Let marinate for at least 10 minutes or up to overnight.
    • Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. If using onion, add it to the pan and let cook until starting to caramelise. Add the chicken in a single layer and sear for 3–4 minutes per side, or until golden, cooked through and starting to caramelize. Transfer the chicken and onion to a plate and set aside.
    • Add the tomato paste, paprika, garlic powder, and salt to the same skillet. Cook for 30 seconds, stirring to combine. Add the ptitim and stir to coat in the spices and tomato paste. Toast the ptitim for 1–2 minutes, stirring occasionally.
    • Carefully add the boiling water. It will boil up immediately- stir once, lower heat and simmer uncovered for 8 minutes. Cover the pan and let steam for an extra 5 minutes.
    • Serve hot with the shawarma chicken, corn, and enjoy!