Shawarma Djej Wraps with Toum and Pickles

Ingredients

• 800 g chicken thigh fillets
• 8 garlic cloves
• 2 lemon
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp ground cumin
• 1 tsp ground allspice
• 0.5 tsp ground cinnamon
• 1 tsp paprika
• 150 ml sunflower oil
• 4 flatbreads
• 6 gherkins
• 2 tomatoes

Method

1. 1

   Slice the chicken thigh fillets into thin strips. Mix with 4 crushed garlic cloves, the juice of 1 lemon, the olive oil, white wine vinegar, cumin, allspice, cinnamon, paprika and 1 tsp salt and leave for 15 minutes (or overnight in the fridge).

2. 2

   For the toum, crush the remaining 4 garlic cloves to a paste with ½ tsp salt and put in a tall jug with the juice of the second lemon and 1 tbsp cold water. Blend with a stick blender, pouring in the sunflower oil in a thin, steady stream, until thick and white.

3. 3

   Heat a large frying pan over a high heat and cook the chicken in 2 batches for 6-8 minutes each, spreading it out so it chars at the edges, until cooked through with no pink remaining.

4. 4

   Warm the flatbreads, spread with toum and fill with the chicken, sliced gherkins and tomatoes. Roll up tightly and toast seam side down in the hot pan for 1 minute to crisp before serving.