Chicken Shawarma

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Whisk yogurt, lemon, garlic and spices into a marinade. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

3. 3

   Coat chicken and refrigerate for several hours.

4. 4

   Roast tightly packed on a tray until browned and cooked. Use medium-high heat and work in batches if needed; allow about 9 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

5. 5

   Slice thinly and sear briefly in its pan juices for crisp edges. Use medium-high heat and work in batches if needed; allow about 9 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

6. 6

   Wrap with flatbread, vegetables and tahini sauce. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.