2/18/2014 Chicken Shawarma Wraps and An Edible Mosaic Cookbook Review

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Prep time

30 mins

Cook time

1 hour 15 mins

Total time

1 hour 45 mins

Spiced Shawarma Chicken Wraps (SHAWARMA DAJAJ)

Recipe courtesy of An Edible Mosaic: Middle Eastern Fare withExtraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012);reprinted with permission.

Author: SpicieFoodie.com & Nancy Lopez-McHughRecipe type: Sandwich, Wraps, Healthy, Low-fatCuisine: Middle Eastern, ChickenServes: 8

Ingredients

1 batch Shawarma Spice Mix½ cup (125 ml) plain yogurt1½ tablespoons fresh lemon juice3 large cloves garlic, crushed1½ teaspoons salt2 lb (1 kg) boneless, skinless chicken breast2 tablespoons olive oil, plus more for sautéing16 flatbreads Garlic Mayonnaise (page 24)Pickles (page 27)

Shawarma Spice Mix

2 teaspoons ground cumin2 teaspoons ground coriander¾ teaspoon ground black pepper½ teaspoon ground ginger½ teaspoon ground allspice¼ teaspoon ground fenugreek¼ teaspoon ground cardamom¼ teaspoon ground cloves¼ teaspoon ground sweet paprika¼ teaspoon ground turmeric¹/ 8 teaspoon ground red pepper (cayenne) (optional)

Garlic Mayonnaise Ingredients

2 cloves garlic, crushed in a mortar and pestle with ½ teaspoon salt2 large egg whites or 1 large egg1 cup (250 ml) oil1 tablespoon lemon juice1 tablespoon cold water

Instructions

Shawarma Chicken Instructions

1. • Prepare the Shawarma Spice Mix.2. • Combine the spice mix with the yogurt, lemon juice, garlic, and salt in a large bowl. Add the chicken

and toss to coat. Cover and refrigerate 2 to 24 hours.3. • Preheat oven to 350°F and spread 1 tablespoon of oil on the inside of a large baking dish.4. • Scrape off any excess marinade from the chicken with your hands. Starting in the center of the oiled

dish, arrange the chicken so that it overlaps, and drizzle the remaining 1 tablespoon of oil on top.Bake (uncovered) 1 hour, or until the chicken is fully cooked; cool. (It’s done when you cut into thecenter and there is no pink.)

5. • Remove the chicken from the pan and transfer it to a large cutting board; slice it very thinly acrossthe grain, then transfer it back into the pan it was cooked in to soak up the juices (the chicken can berefrigerated this way for up to 3 days before continuing with the rest of the recipe, or you cancontinue after 10 minutes).

6. • Coat the bottom of a large skillet over medium-high heat with oil. Once hot, add the sliced chickenand sauté until crispy and golden brown (you may need to sauté the chicken in two or three batchesso the pan isn’t overcrowded).

7. • Spread some Garlic Mayonnaise in the center of each piece of bread; add some chicken and pickles(and any other vegetables you like) and roll it up.

8. • Toast the sandwiches on a dry griddle or a flat sandwich press so that the bread gets golden brownand slightly crispy.

9. • Serve as is, or cut into small rounds; serve with additional Garlic Mayonnaise for dipping.

Garlic Mayonnaise Instructions:

1. • Crush the garlic and salt in a mortar and pestle until it forms a smooth paste.2. • Whisk together the garlic paste and egg until well blended.3. • Add the oil, drop-by-drop, while whisking (after you’ve added 1 tablespoon of oil drop-by-drop, you

can add the oil a little faster). Make sure the oil you add is fully incorporated before adding any more.

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2/18/2014 Chicken Shawarma Wraps and An Edible Mosaic Cookbook Review

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4. • Once you’ve added ½ cup (125 ml) oil, alternate between gradually adding the oil and lemon juiceand continue mixing until fully incorporated.

5. • Add the cold water and mix until smooth and creamy.

Notes

Faith suggest serving the wraps with pickles but I omitted them. The pickles recipe can be found in thecookbook.

Recipe by Spicie Foodie ™ at http://www.spiciefoodie.com/2012/12/03/chicken-shawarma-wraps-and-an-edible-mosaic-cookbook-review/