Chicken shawarma

Attrezzatura

• 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

Prima di iniziare

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.

Procedimento

1. 1

   Marinate the chicken

   900 g boneless, skinless chicken thighs2 cucchiaio olive oil45 ml lemon juice1 cucchiaio white vinegar4 spicchi garlic2 cucchiaino Lebanese seven spice (baharat)1 cucchiaino ground cumin2 cucchiaino sweet paprika½ cucchiaino ground turmeric1 cucchiaino 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.

   È pronto quando The chicken is evenly stained a deep orange-yellow and the marinade clings to it.

   Consiglio 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 cucchiaino 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.

   È pronto quando 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.

   È pronto quando The sauce is thick, fluffy and bright white, like whipped mayonnaise, and holds its shape on a spoon.

   Consiglio 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.

   È pronto quando 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.

   È pronto quando The edges are browned and sizzling, the juices run clear and the thermometer reads 74 °C.

   230 °C · 446 °F Avvia il timer da 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.

   È pronto quando Dark caramelised spots appear on the edges and the fat crackles.

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

   Avvia il timer da 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.

   È pronto quando The slices are juicy, the crisp edges stay on each piece and they glisten from the juices.

   Avvia il timer da 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.

   È pronto quando The bread is soft, pliable and just warm; it bends without cracking.

   Consiglio 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.

   È pronto quando 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.

    È pronto quando The bread is golden and crackly in patches and the seam has sealed.

    Avvia il timer da 2 min

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