In a large skillet on medium-low heat warm up the oil, add the onions, and sauté lightly.
Meanwhile, cut the chicken into strips, about ¼” wide and season with salt and pepper.
Push the onions to the side of the skillet to make room in the middle. Add 1 tablespoon of oil and add the chicken. Let the chicken cook without touching it for 1-2 minutes; this will allow the chicken to crisp, mimicking authentic shawarma taste.
Mix the onions and chicken and spread in an even layer so they all touch the bottom of the skillet. Let it sear for 2 minutes on each side.
Sprinkle the cumin evenly on the onions and chicken and mix, allow cooking for 2-3 minutes. The chicken should be crispy, the onions caramelized, and the bottom of the skillet dry from liquids.
While the chicken is cooking, dice the veggies to make an Israeli salad. Season directly on the veggies with oil, salt, pepper, and lemon juice. Toss lightly.
Turn off the heat, let the chicken rest, and serve with side Israeli salad and a drizzle of tahini (optional) on a plate, in a pita bread, in a wrap, or on large lettuce leaves.
You can also serve it in a bowl over rice or couscous and a portion of chopped salad on the side. Make it your own and make it fun!
