Chicken shawarma

Matériel

• Mixing bowl or zip bag for marinating
• Large roasting tray lined with baking paper
• Tall narrow jug and stick blender (or a food processor)
• Instant-read thermometer
• Sharp knife and board
• Wide frying pan or griddle

Avant de commencer

1. Trim excess fat from the chicken and pound the thickest parts to an even 1.5 cm.
2. Peel the toum garlic and halve each clove to remove any green germ.
3. Put the water for the toum in the freezer for 10 minutes.
4. Slice the tomato, pickles and turnips; pick the parsley leaves.

Préparation

1. 1

   Marinate the chicken

   900 g boneless, skinless chicken thighs2 c. à soupe olive oil45 ml lemon juice1 c. à soupe white vinegar4 gousses garlic2 c. à café Lebanese seven spice (baharat)1 c. à café ground cumin2 c. à café sweet paprika½ c. à café ground turmeric1 c. à café black pepper6 g fine salt

   Whisk the olive oil, lemon juice, vinegar, garlic, all the spices and salt in the bowl. Add the chicken, massage the marinade in, cover and refrigerate for at least 4 hours or up to 24 hours.

   C'est prêt quand The chicken is evenly stained a deep orange-yellow and the marinade clings to it.

   Astuce Overnight gives the deepest flavour; less than 2 hours tastes only of the surface.
2. 2

   Crush the garlic for toum

   35 g peeled garlic cloves½ c. à café coarse salt

   Put the toum garlic and coarse salt in the tall jug and blend with the stick blender for about 1 minute, scraping down, until it becomes a smooth paste.

   C'est prêt quand A sticky, almost white paste with no visible pieces of garlic.
3. 3

   Emulsify the toum

   120 ml neutral oil1 lemon20 ml ice-cold water

   With the blender running, add the oil in a very thin stream, alternating every few spoonfuls with a little lemon juice and ice water, until all is used. Refrigerate while you cook.

   C'est prêt quand The sauce is thick, fluffy and bright white, like whipped mayonnaise, and holds its shape on a spoon.

   Astuce If it turns liquid and greasy, it has split: start again with 1 tablespoon of fresh garlic paste and blend the split mixture into it slowly.
4. 4

   Heat the oven

   900 g boneless, skinless chicken thighs

   Heat the oven to 230 °C. Lay the chicken flat on the lined tray in a single layer, smooth side up.

   C'est prêt quand The oven is fully up to temperature and the thighs are not overlapping.

   230 °C · 446 °F
5. 5

   Roast the chicken

   900 g boneless, skinless chicken thighs

   Roast on the upper-middle shelf for 20–25 minutes, turning once halfway, until the thickest piece reads 74 °C in the centre.

   C'est prêt quand The edges are browned and sizzling, the juices run clear and the thermometer reads 74 °C.

   230 °C · 446 °F Lancer le minuteur de 22 min
6. 6

   Char under the grill

   900 g boneless, skinless chicken thighs

   Switch the oven to the grill on high and grill the chicken for 2–3 minutes, watching closely, until the edges catch.

   C'est prêt quand Dark caramelised spots appear on the edges and the fat crackles.

   Astuce This step gives the rotisserie flavour. Do not walk away; the spices burn in under a minute.

   Lancer le minuteur de 3 min
7. 7

   Rest and slice

   900 g boneless, skinless chicken thighs

   Rest the chicken on the board for 5 minutes, then slice it thinly against the grain and toss the slices in the tray juices.

   C'est prêt quand The slices are juicy, the crisp edges stay on each piece and they glisten from the juices.

   Lancer le minuteur de 5 min
8. 8

   Warm the bread

   4 thin Lebanese flatbread (khubz)

   Warm each flatbread in the dry frying pan over medium-high heat for 10–20 seconds per side.

   C'est prêt quand The bread is soft, pliable and just warm; it bends without cracking.

   Astuce Stack the warm breads under a clean towel so they stay soft.
9. 9

   Fill and roll

   4 thin Lebanese flatbread (khubz)900 g boneless, skinless chicken thighs80 g pickled cucumbers60 g pink pickled turnips1 tomato15 g flat-leaf parsley

   Spread a generous layer of toum over each bread. Lay a line of chicken across the lower third, add pickles, turnips, tomato and parsley, then fold in the sides and roll up tightly.

   C'est prêt quand A tight, even roll with the filling held firmly inside and no gaps at the ends.
10. 10

    Toast the wraps

    Put the wraps seam-side down in the frying pan over medium heat and toast for 1–2 minutes, turning, until crisp.

    C'est prêt quand The bread is golden and crackly in patches and the seam has sealed.

    Lancer le minuteur de 2 min

Erreurs courantes

Variantes