Classic Chicken Shawarma

The Stuff:

• 5 pounds chicken thighs, skin on and bone in.
• ¼ cup olive oil.
• 6 tablespoons Never Not Eating Shawarma Spice.
• 1 tablespoon kosher salt.
• 3 tablespoons olive oil.

To serve:

• 6 pita, fresh, toasted, or grilled.
• ¼ cup raw tahini.
• 2 tablespoons lemon juice.
• 3 tablespoons ice water.
• ½ teaspoon salt.

The Method:

1. Place chicken in a bowl and cover with olive oil 1 tablespoon of salt and your spice blend, mix well and let sit for 2 hours in the fridge covered, or overnight.
2. Preheat a cast iron, or similar heavy bottomed pan, over medium high heat until smoking (you can also grill or bake in a 425 degree oven for 35 mins).
3. Add enough oil to cover the bottom of the pan.
4. Place the chicken skin side down and cook for 8 minutes. Flip and cook for another 5-8 minutes depending on the size of your thighs.
5. When cooked to 165 degrees remove the chicken to a cutting board to rest for 5 minutes, or until it is cool enough for you to handle.
6. Remove the meat from the bone, chop it and mix well. At this point you can add some more shawarma seasoning or salt if needed. Pro tip: save these bones in a bag in your freezer until you have collected enough to make stock.
7. Add enough oil to coat the pan and add your chicken searing it over a high heat until crispy.
8. To make your tahini sauce add your tahini to a bowl with the lemon and salt and whisk until combined. Then add the ice water a bit at a time, whisking well, until it reaches your desired consistency.
9. Serve with fresh pita and all the trimmings. We suggest tahina, amba, pickles, hot sauce, tomato, red onion and parsley.