Chicken Shawarma At Home With Homemade Toum

Von Chef Jack Ovens · 45 Min.

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Zubereitung

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.

Zusammengefasst aus dem Video von Chef Jack Ovens. Schau es dir für die Details an.

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