Arabi Chicken Shawarma with Toum and Pickles

Name: Arabi Chicken Shawarma with Toum and Pickles
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Ingredients: 2 1/2 lb boneless skinless chicken thighs; 1/2 cup plain yogurt; 1/4 cup lemon juice, divided; 2 tsp baharat spice blend; 1 tsp ground turmeric; 1 tsp smoked paprika; 1/3 cup garlic cloves, peeled; 3/4 cup neutral oil, plus 2 tbsp for potatoes; 2 lb russet potatoes, cut into wedges; 6 thin arabic flatbreads; 1 cup pickled turnips; 1/2 cup dill pickles, sliced lengthwise; to taste kosher salt

Yogurt and baharat marinated chicken rolled tight in thin flatbread with fluffy garlic toum and pickles, toasted crisp and sliced arabi-style with wedges and pink turnips.

4.8 392 cooks rated this

Prep: 30 min
Cook: 45 min
Serves: 6
Level: Medium

Free recipe Jump to method

Order shawarma arabi in Lebanon or Syria and it arrives rolled, pressed until crisp, and cut into bite-size pieces with fries, pickles and extra garlic sauce. Toum is the heart of it: a whipped emulsion of garlic, lemon and oil, made by adding the oil in a slow thread. If it splits, start again with a spoonful of the broken sauce and one fresh clove. Thighs stay moist under high heat, and the yogurt marinade gives the edges a lovely char.

Ingredients

Serves 6

Method

Mix the yogurt, 2 tbsp lemon juice, baharat, turmeric, paprika and 2 tsp salt. Coat the chicken and refrigerate 2 hours or overnight.
Done
For the toum, blend the garlic with 1 tsp salt in a food processor until minced. With the motor running, drizzle in the 3/4 cup oil a thin stream at a time, alternating with the remaining lemon juice, until thick, white and fluffy, about 5 minutes.
Done
Heat the oven to 425 F. Toss the wedges with 2 tbsp oil and salt and roast 35 minutes, turning once, until golden.
Done
Grill or broil the chicken on high heat, 5 to 6 minutes per side, until charred at the edges and 175 F inside. Rest 5 minutes and slice thin.
Done
Spread each flatbread with toum, add a line of chicken and dill pickles near one edge and roll up very tightly.
Done
Toast the rolls seam side down in a dry skillet or panini press over medium heat for 2 minutes per side, until crisp and marked.
Done
Cut each roll into 1 1/2-inch pieces and serve with the wedges, pickled turnips and extra toum.
Done

Hand seasoning raw burger patties laid out on a grill grate — Seasoning raw patties right on the grill

Hand pressing burger patties on a wooden board outdoors before grilling — Pressing patties on a board before grilling

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