About this recipe
Without a vertical spit, the way to get shawarma texture at home is to roast the marinated thighs whole on a rack so the outsides dry and crisp, then slice them thinly while still hot. The toum is the other half of the dish: raw garlic emulsified into oil, no dairy, no egg, just relentless.
Ingredients
- 800 g chicken thigh filletsboneless, skinless, left whole
- 100 g pickled turnipscheck the vinegar is not malt vinegar
- 20 g fresh parsleychopped
- 3 whole tomatoeschopped, to serve
- 3 tsp fine sea salt