Shawarma (/ʃəˈwɑːrmə/; Arabic: شاورما) is a popular Levantine dish consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Originally made with lamb or mutton, it is now also made of chicken, turkey, beef, or veal.

Initially developed in the Ottoman Empire (roughly modern-day Turkey) in the 18th or 19th century, shawarma, also spelled shawurma or shawerma, meaning “turning” in Arabic, is a Levantine meat preparation, where thin cuts of lamb, chicken, beef, or mixed meats are stacked in a cone-like shape on a vertical rotisserie (it has also taken similar form in the Greek Gyro…though there are a few interesting differences).

Just like George Winston has created “Variations on Canon in D,” I’ve now created “variations” on traditional Middle Eastern Chicken Shawarma.

While I LOVE and adore the original development of this enticingly aromatic and delicious mouthwatering treat, I do not have a rotating spit for meat at home. Thus, I resorted to a sauté pan.
Neither did I serve this with flat bread or rice, but buttery ditalini pasta and fresh peas! YUMMY!

The name Ditalini means “little thimbles” for its resemblance to the small sewing object.

Enjoy and eat your heart out: Middle Eastern Variations on Chicken Shawarma.

Chicken Shawarma with Ditalini and Green Peas

2 lb. chicken thigh fillets, skinless and boneless
1 clove garlic, minced
1 Tbs. ground coriander
1 Tbs. ground cumin
1 Tbs. ground cardamom
1 tsp. cayenne pepper
2. tsp. smoked paprika
2 tsp. sea salt
1 tsp. black pepper, freshly ground
2 Tbs. lemon juice
3 Tbs. olive oil

2 Tbs. olive oil

2 cups fresh peas

14 oz. ditalini pasta
4 Tbs. olive oil

freshly ground pepper

Combine the marinade ingredients in a large ziplock bag. Add the chicken. Seal. Massage from the outside with your hands to make sure each piece is coated. Marinate 4-24 hours (overnight is best).

In a large sauté pan or Dutch oven, heat the 2 Tbs. oil over medium heat.
Add the marinated chicken and sauté until golden brown. Flip, covering, and sear and cook until done (no longer pink inside). Set aside.

Leaving any remaining oil and juices in the pan, add the peas and sauté until slightly soft, but still bright green.

Meanwhile, bring a giant pot of water to a boil. Add the thimble pasta and cook al dente.
Drain the water and stir in 4 Tbs. olive oil until completely absorbed. Add additional salt, if desired.

Serve, plated with the oiled pasta, peas, and chicken shawarma.

Add a dollop of Dill Yogurt Sauce*, if desired.

*Dill Yogurt Sauce:
1 cup full fat Greek yogurt
1 clove garlic, crushed
1 tsp. fresh dill, chopped
1 tsp. ground cumin
1 squeeze of fresh lemon juice
sea salt and pepper

Whisk together all ingredients and chill until ready to serve.