Chicken shawarma

Ustensile

• 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

Înainte să începi

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.

Mod de preparare

1. 1

   Marinate the chicken

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

   E gata când The chicken is evenly stained a deep orange-yellow and the marinade clings to it.

   Sfat 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 lgț. 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.

   E gata când 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.

   E gata când The sauce is thick, fluffy and bright white, like whipped mayonnaise, and holds its shape on a spoon.

   Sfat 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.

   E gata când 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.

   E gata când The edges are browned and sizzling, the juices run clear and the thermometer reads 74 °C.

   230 °C · 446 °F Pornește cronometrul 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.

   E gata când Dark caramelised spots appear on the edges and the fat crackles.

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

   Pornește cronometrul 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.

   E gata când The slices are juicy, the crisp edges stay on each piece and they glisten from the juices.

   Pornește cronometrul 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.

   E gata când The bread is soft, pliable and just warm; it bends without cracking.

   Sfat 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.

   E gata când 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.

    E gata când The bread is golden and crackly in patches and the seam has sealed.

    Pornește cronometrul de 2 min

Greșeli frecvente

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