Chicken Shawarma

Ingredients

• 1.2 kg chicken thighs, boneless
• 150 g plain yogurt
• 60 ml lemon juice
• 5 pieces garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp sweet paprika
• 1 tsp ground turmeric
• 0.5 tsp ground cinnamon
• 60 ml olive oil
• 6 pieces flatbreads
• 100 g pickled turnips or cucumbers

Steps

1. 1
   Whisk the yogurt, lemon juice, garlic, all the spices, olive oil and salt into a marinade.
2. 2
   Coat the chicken thighs thoroughly and marinate at least 6 hours, ideally overnight.
3. 3
   Stack the thighs tightly on a vertical skewer, or press them in layers into a loaf tin and cover with foil.
4. 4
   Roast at 200C for 1 hour 15 minutes. The outside should be dark and slightly charred.
5. 5
   Rest 15 minutes, then shave thin slices off the outside of the stack with a sharp knife.
6. 6
   Crisp the shavings for a minute in a hot dry pan — this is the step that separates shawarma from roast chicken.
7. 7
   Warm the flatbreads and fill with the chicken, pickles, salad and garlic sauce.