Chicken Shawarma At Home With Homemade TOUM

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Mix all the chicken marinade and shawarma spice ingredients in a bowl. Cover tightly and marinate in the fridge overnight, up to 48 hours.
2. Heat a large cast iron pan over high heat until smoking hot. Cook the chicken in batches without crowding, until dark and charred on the pieces. Move cooked chicken to a plate while you cook the rest.
3. Line a small heatproof bowl with foil and pour in about 2 tablespoons of olive oil. Return all the cooked chicken to the pan around the edges, with the oil bowl in the centre.
4. Heat a piece of lit charcoal until smoking, drop it into the oil, and immediately cover the pan with a tight-fitting lid. Smoke the chicken for 8 to 10 minutes, then discard the oil and charcoal.
5. To serve, spread a heaping spoonful of toum over half a warm pita, add pickles, then chicken shawarma. Roll up and eat.
6. Toum: Blitz the garlic cloves and salt in a food processor into a paste, scraping down the bowl as needed.
7. Toum: With the processor running, slowly add 2 tablespoons of oil at a time, waiting until each is incorporated, until the garlic creams.
8. Toum: Once the garlic emulsifies, keep adding oil alternating with the lemon juice until all is incorporated. Refrigerate until serving.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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