Homemade Shawarma

Method

1. 01

   Step 1: Cut the chicken into strips

   Slice the thigh into strips about a centimetre thick — thin enough to cook through in five minutes, thick enough to stay juicy.

2. 02

   Step 2: Sear over high heat

   Heat the pan until it just smokes and lay the chicken out in a single layer. Leave it alone for the first minute so it browns instead of releasing juice and stewing.

3. 03

   Step 3: Spices at the end

   After 5 minutes add the paprika, cumin, coriander, salt and crushed garlic, toss once and take the pan off. Ground spices burn on hot metal in half a minute and turn bitter.

4. 04

   Step 4: Mix the sauce

   Stir together the yogurt, crushed garlic, lemon juice, chopped dill and a pinch of salt. The lemon is not optional: it cuts the richness and pulls the filling together.

5. 05

   Step 5: Bruise the cabbage

   Salt the shredded cabbage and squeeze it in your hands for twenty seconds. It softens at once, stops tearing the lavash and packs better into the roll.

6. 06

   Step 6: Roll it up

   Spread sauce over the lavash leaving a 3 cm border, lay the cabbage, chicken, tomato and pickle in a line near one edge, fold the sides in and roll tightly.

7. 07

   Step 7: Toast the seam

   Put the rolls seam side down in the dry hot pan for 1–2 minutes, then turn them. The bread seals, crisps and holds itself together.