Chicken Shawarma

Chicken

• boneless chicken thighs800 g
• olive oil3 tbsp
• lemon juice2 tbsp
• white wine vinegar1 tbsp
• garlic4 clove
• ground cumin2 tsp
• ground coriander2 tsp
• sweet paprika2 tsp
• ground turmeric1 tsp
• ground cinnamon½ tsp
• ground allspice½ tsp
• ground cardamom (optional)¼ tsp
• cayenne pepper (optional)¼ tsp
• salt1½ tsp
• black pepper½ tsp

Tahini sauce

• tahini100 g
• lemon juice3 tbsp
• garlic1 clove
• cold water80 ml
• salt1 pinch

To serve

• flatbreads4
• tomatoes2
• cucumbers½
• red onions1
• flat-leaf parsley1 handful
• pickled cucumbers (optional)
• sumac (optional)

Marinade

1. 01

   Crush the garlic and whisk it with the olive oil, lemon juice, vinegar, cumin, coriander, paprika, turmeric, cinnamon, allspice, cardamom, cayenne, salt and black pepper in a large bowl until you have a loose paste.

2. 02

   Add the skinless chicken thighs, opened out flat, and rub the marinade into every surface. Cover and leave in the fridge for at least 2 hours, and up to 24. Take the bowl out 30 minutes before cooking so the meat is not fridge-cold.

Roasting

3. 03

   Heat the oven to 220°C. Line a large roasting tin with foil and lay the thighs out flat in a single layer, spaced apart. Crowding them steams the meat instead of browning it, so use two tins if you need to.

4. 04

   Roast for 25 to 30 minutes, turning once halfway, until the chicken is cooked through with no pink inside and the edges are dark and caramelised.

5. 05

   Lift the thighs onto a board and rest for 5 minutes, then slice across the grain into thin strips.

6. 06

   For the crisp edges a spit would give you, heat a dry frying pan until very hot, add the sliced chicken with a spoonful of the tin juices and fry hard for 1 to 2 minutes without stirring much, so parts of it catch and crisp.

Tahini sauce

7. 07

   Stir the tahini, 2 tbsp of the lemon juice, the garlic grated to a paste and the salt together in a bowl. It will seize into a stiff paste; this is meant to happen.

8. 08

   Add the cold water a little at a time, whisking after each addition, until the sauce turns pale and pourable, about the thickness of double cream. Taste and add as much of the remaining lemon juice as you like, and more salt if needed.

To serve

9. 09

   Warm the flatbreads in the oven for 1 minute so they fold without cracking. Slice the tomatoes and cucumber, thinly slice the red onion and roughly chop the parsley.

10. 10

    Spread each one with tahini sauce, pile on the chicken, then add the tomatoes, cucumber, red onion, parsley and, if using, pickled cucumbers sliced lengthways. Sprinkle with sumac, roll up tightly and eat straight away.