Shawarma with grilled chicken in a yogurt marinade

Ingredients:

Shawarma with chicken

• 0.5 cup whole milk yogurt
• 1/4 cup olive oil
• 4 cloves garlic, crushed
• Juice of 1 lemon
• 1 tsp ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1 tsp onion powder
• 0.5 tsp ground allspice
• 0.5 tsp ground cardamom
• 0.5 tsp ground cinnamon
• 0.5 tsp ground turmeric
• 900 g of boneless, skinless chicken thighs, large pieces cut in half
• 1 large onion

Tum

• 0.5 cups garlic cloves, peeled (about a head)
• 0.5 tsp table salt
• 1 and 3/4 - 2 cups vegetable oil
• 2 tablespoons lemon juice, from about 1 lemon
• 2 tablespoons of ice water

Innings

• 4-6 lavash or pita breads
• 2 tbsp. chopped lettuce
• 1 onion, halved and thinly sliced, sprinkled with sumac
• 2 plum tomatoes, halved and thinly sliced
• 3 pickled cucumbers, cut lengthwise into 6 sticks
• 500 g of French fries
• Special equipment: wooden skewers

Preparation:

1. Shawarma with chicken:
   
   In a large bowl, combine yogurt, olive oil, garlic, and lemon juice. Add cumin, coriander, paprika, onion powder, allspice, cardamom, cinnamon, turmeric, and 2 teaspoons of salt and stir.
2. Add the chicken and stir, making sure each piece is completely coated with the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours. Soak 3 wooden skewers in water for 30 minutes.
3. Tum:
   
   Meanwhile, cut the garlic cloves in half and remove any green sprouts. Place the garlic and 0.5 teaspoon of salt in a food processor and pulse until it forms a paste, scraping down the sides of the bowl as needed.
4. With the food processor running, slowly pour in 1/2 cup of vegetable oil in a very thin stream; this should take about 2 minutes. Stop to scrape down the sides of the bowl. Turn the processor back on and pour in the lemon juice, then very slowly pour in another 1/2 cup of vegetable oil. Add 1 tablespoon of ice water and pulse until fully incorporated.
5. Add another 0.5 cups of vegetable oil, then the remaining 1 tablespoon of ice water. Then add the remaining 1/4 to 1/2 cup of vegetable oil and beat until creamy. The entire process should take about 20 minutes. Tum can be stored in an airtight container in the refrigerator for up to 2 months..
   
   Yield: about 2 tbsp.
6. Preheat your outdoor grill and set up a grill area for direct and indirect heat (on a gas grill, leave one or two burners on low or off; on a charcoal grill, rake all the coals to one side).
7. Assembly:
   
   Cut the onion in half and place one half cut-side down on a cutting board. Insert wooden skewers, blunt ends down, into the onion. They should form a triangle, evenly spaced apart.
8. Thread the marinated chicken pieces onto all three skewers at once, stacking them tightly without any gaps. Once all the chicken pieces are on the skewers, insert the second onion half on top.
9. Place the shawarma over direct heat of the grill and cook, rotating with sturdy tongs every 3 to 4 minutes, until the edges are well-charred, 10 to 12 minutes.
10. Transfer the shawarma to the indirect heat zone of the grill, cover, and cook, turning occasionally to ensure even cooking on all sides, until the meat is firm to the touch and the internal temperature reaches 160°F (71°C), 30 to 40 minutes.
    
    

    Note

    
    Don't cook the shawarma over direct heat for too long, or it will dry out. Move it to indirect heat and let it cook slowly. Remove from the grill as soon as it's done, to ensure the meat is juicy.
11. Transfer the shawarma to a cutting board. Cover it with foil and let it rest for 5 minutes. Remove the foil and hold the shawarma upright on a sturdy cutting board. Using a sharp knife, slice the chicken into strips, stacking them from top to bottom.
12. Spread tom on the lavash. Top with some lettuce, onions with sumac, tomatoes, and pickles, then add sliced ​​shawarma and some French fries. Wrap tightly and serve.