Chicken Shawarma for Babe.

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I get asked to make this dish all the time and for good reason - the chicken is so tender and delicious! So I went and picked up a Jumbuck Paramount Spit Roaster from @bunningswarehouse to make my version of a chicken shawarma at home. Now a shawarma is usually cooked vertically but it’s still just as tasty cooking it horizontally. Check out the recipe below.

Chicken Shawarma

Ingredients
- 1 kg (2.2 lbs) chicken thighs, skin off
- 3 lemons
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp smoked paprika
- 1 tsp black pepper
- salt to taste
- 125g (4.4 oz) yoghurt
- 14 cloves of garlic
- 150ml (5 fl oz) peanut oil (or any neutral-flavoured oil)
- 1 red onion, sliced and soaked in water
- 3 tomatoes, thinly sliced
- 1/4 head iceberg lettuce, thinly sliced
- flatbread (e.g., Lebanese bread)

Method
1. Marinate the chicken: In a bowl, combine chicken, cumin, coriander, paprika, 1 tsp salt, black pepper, yoghurt, 3 grated garlic cloves, and the juice of one lemon. Mix well. Refrigerate for 2-24 hours.
2. Cook the chicken: Light the charcoal. Skewer the marinated chicken and place it on the spit to cook. Grill until it's nicely coloured on the outside and cooked through, approximately 45 minutes. Shave off the cooked outer layer, allowing the layer underneath to get some colour before shaving more.
3. Prepare the Toum (garlic sauce): In a blender, combine the remaining garlic cloves with a pinch of salt and the juice of the remaining lemons. Blend for 1 minute. Gradually stream in the oil to emulsify into a smooth sauce.
4. Assemble and serve: Heat the flatbread over the grill. Spread some Toum on the bread, then add chicken, lettuce, tomato, and onion. Roll it up tightly and enjoy!

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