Chicken Shawarma

Name: Chicken Shawarma
Total time: 70 min
Yield: 6
Cuisine: Arab
Ingredients: For the marinade (marinate at least 4 hours or overnight):; 1 kg boneless, skinless chicken breasts or thighs; ½ cup (125 g) plain yogurt; 3 tbsp lemon juice and 3 tbsp olive oil; 5 cloves garlic, crushed; 2 tsp cumin and 2 tsp ground coriander; 1 tsp paprika and 1 tsp turmeric; ½ tsp cinnamon, ½ tsp allspice and ½ tsp cardamom; 1½ tsp salt and ½ tsp black pepper; For the garlic sauce (toum):; 1 head garlic (about 12 cloves), peeled and green germ removed; 1 cup neutral vegetable oil and 3 tbsp lemon juice; ½ tsp salt and 2 tbsp cold water; To serve:; 6 small pita or saj breads; pickled cucumbers, sliced tomatoes, parsley and thinly sliced red onion

Recipe No.: A-11

Arab70 minServes 6

Shawarma is a Middle Eastern dish that originated in the Levant during the Ottoman era: slices of meat are stacked on a vertical spit that turns before the heat and then shaved thin. It is traditionally made with lamb or mutton and also with chicken, turkey and others. The name is an Arabic rendering of the Turkish çevirme, 'turning'. The vertical-spit technique is attributed to the Ottoman döner of the 19th century. This recipe is a home oven method that approximates the flavour.

Ingredients for Chicken Shawarma

For the marinade (marinate at least 4 hours or overnight)
1 kgboneless, skinless chicken breasts or thighs
½ cup(125 g) plain yogurt
3 tbsplemon juice and 3 tbsp olive oil
5 clovesgarlic, crushed
2 tspcumin and 2 tsp ground coriander
1 tsppaprika and 1 tsp turmeric
½ tspcinnamon, ½ tsp allspice and ½ tsp cardamom
1½ tspsalt and ½ tsp black pepper
For the garlic sauce (toum)
1head garlic (about 12 cloves), peeled and green germ removed
1 cupneutral vegetable oil and 3 tbsp lemon juice
½ tspsalt and 2 tbsp cold water
To serve
6small pita or saj breads
pickled cucumbers, sliced tomatoes, parsley and thinly sliced red onion

Method

Mix all the marinade ingredients in a bowl, coat the chicken well, cover and refrigerate at least 4 hours or overnight.
Heat the oven to 230°C with a heavy tray inside. Lay the chicken on the hot tray in a single layer without crowding.
Roast 25 to 30 minutes, turning once, until fully cooked and browned at the edges (74°C inside). Then place under the broiler for 3 minutes for crisp edges.
Rest it for 5 minutes, then slice thinly and toss with the pan juices.
For the toum: process the garlic and salt to a paste, then drizzle in the oil a drop at a time with the machine running, alternating with the lemon juice and cold water, until white, thick and fluffy.
Warm the bread, fill it with the chicken, toum, pickles, tomato, parsley and onion, roll it up and serve hot.

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