Prep
20m
Cook
1h 20m
Total
1h 40m
Ingredients
Method
Turn cooking mode on
1.
Mix the garlic, lemon juice, yoghurt, olive oil, vinegar and baharat into a marinade. Coat the chicken thighs, cover and marinate at least 4 hours or overnight.
6 Garlic cloves
2 Lemon
150 g Full-fat Greek yoghurt
3 tbsp Olive oil
2 tbsp White wine vinegar
3 tbsp Baharat spice mix
2 kg Boneless, skinless chicken thighs
2.
Heat oven to 180C. Thread the chicken tightly onto a tall skewer anchored in a roasting tin with a halved onion or potato at the base.
3.
Roast for about 60 minutes until the fat has rendered, basting every 20 minutes.
4.
Turn oven up to 220°C and roast another 10-15 minutes until the outside is well charred and crisp.
5.
Rest 15 minutes, then shave off thin slices.
For the garlic sauce:
1.
Blitz the cloves with salt in a food processor until fine.
8-10 Garlic cloves
1 tsp Salt
2.
Drizzle in the oil very slowly in a thin stream while blending, alternating with splashes of lemon juice and cold water, until it turns thick, white and fluffy.
250 ml Neutral oil
1 Lemon
1-2 tbsp Ice-cold water
3.
Mix cucumber with red onion, lemon, olive oil, sumac and salt until sharp and bright.
1 Cucumber
1 Red onion
1 Lemon
2 tbsp Olive oil
1/2 tsp Sumac
Salt
4.
Spread a flatbread, load with shawarma chicken, add a spoon of cucumber salad, drizzle with garlic sauce, scatter parsley and wrap tight.
Flatbreads
Fresh parsley
For
8
M
I
For the chicken
2
kg
Boneless, skinless chicken thighs
6
Garlic cloves, minced
2
Lemon, juice of
150
g
Full-fat Greek yoghurt
3
tbsp
Olive oil
2
tbsp
White wine vinegar
3
tbsp
Baharat spice mix
2
tsp
Salt
1
tsp
Black pepper
For the garlic sauce (toum)
8-10
Garlic cloves, peeled
1
tsp
Salt
250
ml
Neutral oil, sunflower or rapeseed
1
Lemon, juice of
1-2
tbsp
Ice-cold water
For the cucumber salad
1
Cucumber, deseeded and diced
1
Red onion, small, finely sliced
1
Lemon, juice of
2
tbsp
Olive oil
1/2
tsp
Sumac
Salt, to taste
Fresh parsley, chopped
To build
Pickles
Flatbreads
Only visible to you
Made it?
Cancel
Prep
20m
Cook
1h 20m
Total
1h 40m
Ingredients
Method
Turn cooking mode on
1.
Mix the garlic, lemon juice, yoghurt, olive oil, vinegar and baharat into a marinade. Coat the chicken thighs, cover and marinate at least 4 hours or overnight.
6 Garlic cloves
2 Lemon
150 g Full-fat Greek yoghurt
3 tbsp Olive oil
2 tbsp White wine vinegar
3 tbsp Baharat spice mix
2 kg Boneless, skinless chicken thighs
2.
Heat oven to 180C. Thread the chicken tightly onto a tall skewer anchored in a roasting tin with a halved onion or potato at the base.
3.
Roast for about 60 minutes until the fat has rendered, basting every 20 minutes.
4.
Turn oven up to 220°C and roast another 10-15 minutes until the outside is well charred and crisp.
5.
Rest 15 minutes, then shave off thin slices.
For the garlic sauce:
1.
Blitz the cloves with salt in a food processor until fine.
8-10 Garlic cloves
1 tsp Salt
2.
Drizzle in the oil very slowly in a thin stream while blending, alternating with splashes of lemon juice and cold water, until it turns thick, white and fluffy.
250 ml Neutral oil
1 Lemon
1-2 tbsp Ice-cold water
3.
Mix cucumber with red onion, lemon, olive oil, sumac and salt until sharp and bright.
1 Cucumber
1 Red onion
1 Lemon
2 tbsp Olive oil
1/2 tsp Sumac
Salt
4.
Spread a flatbread, load with shawarma chicken, add a spoon of cucumber salad, drizzle with garlic sauce, scatter parsley and wrap tight.
Flatbreads
Fresh parsley
For
8
M
I
For the chicken
2
kg
Boneless, skinless chicken thighs
6
Garlic cloves, minced
2
Lemon, juice of
150
g
Full-fat Greek yoghurt
3
tbsp
Olive oil
2
tbsp
White wine vinegar
3
tbsp
Baharat spice mix
2
tsp
Salt
1
tsp
Black pepper
For the garlic sauce (toum)
8-10
Garlic cloves, peeled
1
tsp
Salt
250
ml
Neutral oil, sunflower or rapeseed
1
Lemon, juice of
1-2
tbsp
Ice-cold water
For the cucumber salad
1
Cucumber, deseeded and diced
1
Red onion, small, finely sliced
1
Lemon, juice of
2
tbsp
Olive oil
1/2
tsp
Sumac
Salt, to taste
Fresh parsley, chopped
To build
Pickles
Flatbreads
Only visible to you
Made it?
Cancel
