Chicken Shawarma with Toum and Green Sauce
Prep Time 45 minutes, plus overnight marinating
Cook Time 50 minutes to 1 hour
FOR THE CHICKEN
1 medium sized chicken
Flatbreads or wraps, for serving
Shredded lettuce, to serve
1 tablespoon ground allspice
1 tablespoon ground black pepper
1 tablespoon ground coriander
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt
FOR THE TOUM
1.5 heads garlic, cloves peeled
1 large pinch salt
300ml neutral oil (such as vegetable or groundnut)
30ml ice water30ml lemon juice
FOR THE ZHOUG
2 jalapenos or green chillies, sliced
3 cloves garlic
Small bunch parsley leaves
1 bunch coriander, leaves and stalks
2 cardamom pods, seeds crushed
½ teaspoon ground cumin
1 teaspoon ground coriander
3 tablespoons olive oil
3 tablespoons lemon juice
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This shawarma recipe uses the Outback Jupiter rotisserie attachment to slowly roast a chicken covered in Lebanese seven-spice rub; the meat cooks evenly and stays juicy. It’s served on flatbread with a Yemenite herb sauce called zhoug, and toum - a fluffy whipped Lebanese condiment which is very garlicky, and very addictive.
- 1. Blend all the ground spices together with the salt and rub all over the chicken. Cover and refrigerate overnight, if possible.
- 2. Turn on the centre two burners of the Outback Jupiter BBQ, and adjust to a low flame.
- 3. Skewer the chicken on the rotisserie attachment, place it over the heat and turn on the motor. Close the lid and allow to cook, checking occasionally, for around 50 minutes to 1 hour, or until cooked through (an instant read thermometer should register 75C).
4. While the chicken is cooking, make the toum by pureeing the garlic and salt in a blender. With the motor running, slowly pour in 100ml of the oil, then a tablespoon of lemon juice. Repeat this until the lemon juice is used up, then continue, replacing lemon juice with iced water until all the oil is used up.
- 5. To make the zhoug, place all the ingredients in a blender with a large pinch of salt and process to a coarse paste.
- 6. Once the chicken is cooked, assemble the shawarma by laying out flatbreads, spreading with toum, topping with shredded lettuce and sliced chicken. Serve the zhoug alongside.
About the recipe author
Helen Graves The Author
Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.