|Serves: 6 people||Recipe course: Main dishes||Total time (min.): 40|
For the chicken:
1 tbsp ground cumin
1 tbsp turmeric powder
1 tbsp ground coriander
1 tbsp garlic powder
1 tbsp paprika
1 tsp ground cloves
1 tsp cayenne pepper
Salt, to taste
Juice of 1 lemon
80ml extra virgin olive oil
8 chicken thighs, deboned, skin removed and sliced
For the gluten-free pittas
190ml milk, room temp
1 Tbsp vegetable oil
260g gluten-free plain flour
1 tsp Xanthan gum (omit if your flour blend already contains it)
35 g tapioca starch
1.5 tsp baking powder
1 tsp salt
½ Tbsp Za’atar herb blend, optional
Oil, as needed
For the garlic lemon sauce:
70ml lemon juice
1 egg yolk
6 garlic cloves
1 tsp salt
220ml mild olive oil
1 - Start by preparing the marinated chicken.
2 - Light oil a large baking tray.
3 - Assemble the food processor with the Thin (2mm) slicing disc and lid then fit onto the power unit.
4 - Slice the onions on speed Max into the food processor bowl using the pusher.
5 - Separately, add the spices, seasoning, lemon juice, olive oil into the baking tray and stir to combine.
6 - Add the chicken and sliced onions into the mixing bowl, then mix to coat in the spice mixture.
7 - Cover and refrigerate for at least 1 hour or overnight for best results (you can reduce or skip the marinating time if needed).
8 - Remove the marinated chicken from the fridge.
9 - Preheat the oven to 190°C.
10 - Spread out the marinated chicken and onions in one layer on the prepared baking tray.
11 - Roast at 190°C for 30 minutes until cooked.
12 - Remove from the oven and set aside.
13 - To make the gluten-free pittas, add the milk and oil into a jug and stir to combine.Fit the knife blade to the food processor bowl.
14 - Add the flour, xanthan gum, tapioca starch, baking powder, salt and Za’atar herb blend into the food processor bowl.
15 - Fit the lid and pulse until combined. Start the machine on speed 1 and while the machine is running, gradually pour the milk mixture down the feed tube.
16 - Mix on speed 1 for 10 seconds until combined and the mixture has a consistency of a wet and sticky dough.
17 - Using a spatula, transfer the dough onto a well-floured work surface. Sprinkle some extra flour on top of the dough and on your hands to allow you to bring it together into a round shape.
18 - Using a dough scraper or knife, divide the dough into 8 equal pieces.
19 - Flour the work surface and the rolling pin as the dough will be very sticky, then roll each piece of dough to a thickness of ¼ inch into a pitta shape.
20 - To cook the pittas, place a medium frying pan over a high heat and brush lightly with the oil.
21 - Cook each pitta in batches for 1-2 minutes on each side until golden brown. You should see air bubbles start to form, when this happens, carefully check the underside to see if it has turned golden brown. Flip the pitta over and cook on the other side.
22 - Transfer the cooked pitas to a plate.
23 - Slice the pittas lengthways with a bread knife whilst warm and cover with foil to keep warm until ready to serve.
24 - To make the garlic lemon sauce, attach the blender to the power unit and ensure it is locked into place.
25 - Add the lemon juice, egg yolk, garlic and salt into the blender goblet. Fit the lid and blend on speed 1 for 30 seconds until smooth.
26 - While the machine is running, gradually pour the oil into the blender goblet and blend on speed 2 until the consistency has thickened.
27 - Serve the chicken shawarma with the warm pittas, fresh salad and the garlic sauce.