Chicken Shawarma Plate

In a large bowl, whisk together the olive oil, lemon juice, minced garlic, yogurt, and shawarma spice blend until the marinade is smooth and evenly combined. The yogurt tenderises the chicken while carrying the spices deep into the meat.

Add the chicken thighs to the marinade and turn each piece to coat thoroughly on all sides. Cover the bowl tightly with plastic wrap and refrigerate for at least two hours, or ideally overnight for the most intense flavour penetration.

Remove the marinated chicken from the refrigerator thirty minutes before cooking to let it come to room temperature. This ensures even cooking from the outside to the centre and prevents the meat from seizing up on high heat.

Heat a large cast-iron skillet or grill pan over high heat until it begins to smoke lightly. Add the chicken thighs in a single layer without crowding, and sear for five to six minutes on the first side until deeply charred.

Flip the chicken and cook for another four to five minutes until the internal temperature reaches 75°C and the second side develops dark, caramelised char marks. The yogurt in the marinade helps create an exceptionally crispy crust.

Transfer the cooked chicken to a cutting board and let it rest for five minutes under a loose tent of aluminium foil. Then slice it across the grain into thin strips, mimicking the traditional vertical-spit shawarma presentation.

Warm the pita bread on the hot skillet for thirty seconds per side until pliable and lightly puffed. Toss the diced tomatoes and cucumber with a squeeze of lemon juice and a pinch of salt to make a quick fresh salad.

Assemble each plate with a bed of sliced chicken, the tomato-cucumber salad, pickled turnips, and warm pita bread on the side. Drizzle generously with toum garlic sauce and serve immediately while everything is hot and fragrant.