Levantine cuisine · Meat & Kebab

Shawarma Djaj (Chicken Shawarma)

Marinated chicken in thin strips, rolled into flatbread with garlic cream, pickles, and fries.

Ingredients · for 4 servings

• 800 g boneless chicken thighs
• 3 tbsp yogurt
• 2 tsp baharat (seven-spice blend)
• 1 tsp turmeric
• 3 tbsp white wine vinegar
• 5 tbsp olive oil
• 6 garlic cloves
• 1 egg white
• 200 ml neutral oil
• 600 g fries
• 4 pickles
• 4 flatbreads

Instructions

1. Cut the chicken into finger-thick strips and mix with yogurt, baharat, turmeric, vinegar, 3 tbsp olive oil, salt, and pepper; marinate covered for at least 2 hours, ideally overnight.
2. For the garlic cream (toum), blend 4 garlic cloves with 1/2 tsp salt and the egg white in a tall container, then drizzle in the neutral oil in a very thin stream until a firm, white cream forms; season generously with salt and pepper.
3. Bake the fries according to package instructions in the oven at 220 °C for 20–25 min. until crisp, and salt just before serving.
4. Heat the remaining olive oil in a large pan until very hot and fry the chicken strips in batches for 5–6 min., until they have dark browned edges and the juices have evaporated.
5. Finely chop the remaining 2 garlic cloves, fry briefly for 30 sec. in the hot pan, and deglaze the fond with 2 tbsp water.
6. Warm the flatbreads briefly, spread with toum, fill with meat, fries, and sliced pickles, roll up tightly, and serve halved.