Lebanese Chicken Shawarma Wraps with Garlic Sauce and Pickled Turnip

What you need

• 700 g (1 1/2 lb) boneless skinless chicken thighs
• 80 g (1/3 cup) plain yogurt
• 8 garlic cloves, divided: 4 for the marinade, 4 for the toum
• 3 tbsp lemon juice, divided: 2 tbsp for the marinade, 1 tbsp for the toum
• 1 tbsp white vinegar
• 2 tbsp olive oil
• 120 ml (1/2 cup) neutral oil, such as sunflower, for the toum
• 1 tsp ground allspice
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp black pepper, freshly ground
• 1 1/2 tsp salt, divided: 1 tsp for the marinade, 1/2 tsp for the toum
• 4 thin pita breads, large, about 25 cm
• 80 g (3 oz) pickled turnip, sliced into batons
• 4 small dill pickles, sliced lengthwise
• 2 tomatoes, sliced
• 1 handful flat-leaf parsley, leaves picked

Method

Restated from the original video

1. 1

   Mince 4 garlic cloves and mix with the yogurt, 2 tbsp of the lemon juice, the vinegar, olive oil, allspice, cumin, paprika, cinnamon, cardamom, pepper and 1 tsp of the salt.

2. 2

   Slice the chicken into strips about 1 cm (1/2 in) thick, add to the marinade and turn to coat. Cover and refrigerate for at least 1 hour, or overnight.

3. 3

   For the toum, blend the remaining 4 garlic cloves with 1/2 tsp salt in a small food processor to a smooth paste.

4. 4

   With the motor running, add the neutral oil in a very thin trickle, alternating with the remaining 1 tbsp of lemon juice and 1 tbsp of ice water. Stop when the sauce is white, thick and fluffy.

5. 5

   Heat a large cast-iron pan over medium-high heat until very hot.

6. 6

   Cook the chicken in 2 batches, leaving it undisturbed for 3-4 min until browned, then turn and cook 3-4 min more. It must be cooked through with no pink inside, 74 °C (165 °F).

7. 7

   Rest the chicken for 5 min, then chop it into small pieces. Return to the pan for 1-2 min to crisp the edges.

8. 8

   Warm the pita in a dry pan or directly over a flame for about 20 seconds per side, until pliable.

9. 9

   Spread each pita with toum, add a line of chicken down the center, then top with turnip, pickles, tomatoes and parsley.

10. 10

    Roll tightly, folding in the sides as you go, and wrap the bottom in paper. Serve right away, or toast the roll in a dry pan for 1 min per side.

Imported from sailorbailey.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.