Chicken Shawarma with Garlic Sauce
The marinade does the heavy lifting — yogurt, lemon juice and zest, olive oil, garlic and a full spice cupboard — while Chef Noor's clever potato toum (boiled potato, mayo, garlic and an ice cube in the food processor) keeps the sauce light and fluffy.
How to Prepare
Mix the yogurt, lemon juice and zest, olive oil, garlic and all the spices, and coat the chicken strips well; marinate for at least 2 hours.
For the toum: blend the boiled potato, mayonnaise, garlic, ice cube and salt in a food processor until light and creamy.
Sear the marinated chicken in a hot pan until charred at the edges and cooked through.
Spread toum over the bread, pile on the shawarma and add pickles.
Roll tightly, then grill the wrap in a hot pan or press until golden and crisp.
Slice in half and serve hot with extra toum.
The ice cube in the toum is not a typo — it keeps the sauce cold while blending so it whips up white, light and stable.