Description
Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.
Ingredients
Scale
- 1 batch Shawarma Spice Mix
- ½ cup (125 ml) plain yogurt
- 1½ tablespoons fresh lemon juice
- 3 large cloves garlic, crushed
- 1½ teaspoons salt
- 2 lb (1 kg) boneless, skinless chicken breast
- 2 tablespoons olive oil, plus more for sautéing
- 16 ?atbreads Garlic Mayonnaise (page 24)
- Pickles (page 27)
Shawarma Spice Mix
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ¾ teaspoon ground black pepper
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground fenugreek
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground sweet paprika
- ¼ teaspoon ground turmeric
- ¹/ 8 teaspoon ground red pepper (cayenne) (optional)
Garlic Mayonnaise Ingredients
- 2 cloves garlic, crushed in a mortar and pestle with ½ teaspoon salt
- 2 large egg whites or 1 large egg
- 1 cup (250 ml) oil
- 1 tablespoon lemon juice
- 1 tablespoon cold water
Instructions
Shawarma Chicken Instructions
- • Prepare the Shawarma Spice Mix.
- • Combine the spice mix with the yogurt, lemon juice, garlic, and salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate 2 to 24 hours.
- • Preheat oven to 350°F and spread 1 tablespoon of oil on the inside of a large baking dish.
- • Scrape off any excess marinade from the chicken with your hands. Starting in the center of the oiled dish, arrange the chicken so that it overlaps, and drizzle the remaining 1 tablespoon of oil on top. Bake (uncovered) 1 hour, or until the chicken is fully cooked; cool. (It’s done when you cut into the center and there is no pink.)
- • Remove the chicken from the pan and transfer it to a large cutting board; slice it very thinly across the grain, then transfer it back into the pan it was cooked in to soak up the juices (the chicken can be refrigerated this way for up to 3 days before continuing with the rest of the recipe, or you can continue after 10 minutes).
- • Coat the bottom of a large skillet over medium-high heat with oil. Once hot, add the sliced chicken and sauté until crispy and golden brown (you may need to sauté the chicken in two or three batches so the pan isn’t overcrowded).
- • Spread some Garlic Mayonnaise in the center of each piece of bread; add some chicken and pickles (and any other vegetables you like) and roll it up.
- • Toast the sandwiches on a dry griddle or a ?at sandwich press so that the bread gets golden brown and slightly crispy.
- • Serve as is, or cut into small rounds; serve with additional Garlic Mayonnaise for dipping.
Garlic Mayonnaise Instructions:
- • Crush the garlic and salt in a mortar and pestle until it forms a smooth paste.
- • Whisk together the garlic paste and egg until well blended.
- • Add the oil, drop-by-drop, while whisking (after you’ve added 1 tablespoon of oil drop-by-drop, you can add the oil a little faster). Make sure the oil you add is fully incorporated before adding any more.
- • Once you’ve added ½ cup (125 ml) oil, alternate between gradually adding the oil and lemon juice and continue mixing until fully incorporated.
- • Add the cold water and mix until smooth and creamy.
Notes
Faith suggest serving the wraps with pickles but I omitted them. The pickles recipe can be found in the cookbook.
- Prep Time: 30 mins
- Cook Time: 1 hour 15 mins