Jerusalem Shawarma

Main Dishes | Author's cuisine

⏳ Time

25 minutes + 4 hours

🥕 Ingredients

🍽️ Servings

Description

A recipe from a popular restaurant in New York, overseen by John Smith, a well-known culinary figure.

Ingredients

Poultry - 3.5 oz
Armenian Lavash - 1 piece
White Cabbage - 1.4 oz
Sweet Pepper - 18.3 oz
Pickled Cauliflower - 1.1 oz
Cilantro - 0.3 oz
Mayonnaise - 3.5 oz
Yogurt powder - 8.1 oz
Sriracha - 0 fl oz
Garlic - 0.3 oz
Tandoori - 0.4 oz
Onion - 3.5 oz
Salt - 0.5 oz
White Pepper (whole) - 0 oz
Toasted Sesame - 0 fl oz
Water - 1 fl oz
Black Cumin (Cumin) - to taste
Tomatoes - 18.7 oz
Spanish onions - 7.1 oz
Celery stalk - 7.1 oz
Mild Chili Spice - 0.2 oz
Olive Oil - to taste

Step by Step guide

Step 1

Prepare the sauce for the shawarma. Mix 3 grams of finely chopped cilantro, mayonnaise (preferably homemade), 100 grams of yogurt, sriracha sauce, Georgian adjika, 3 grams of finely chopped garlic, and 2 grams of tandoori spice. You will need 50 grams of this sauce for the shawarma; the leftovers can be enjoyed with something else.

Step 2

Prepare another sauce for the shawarma. Mix tahini, water, 30 grams of yogurt, salt, and cumin to taste. You will have more sauce than needed; only 20 grams will be required for the shawarma.

Step 3

Prepare homemade adjika. Pass 500 grams of bell peppers, 500 grams of tomatoes, a red onion, celery stalks, chili pepper, 5 grams of garlic, and 5 grams of cilantro through a meat grinder. Strain the mixture to remove excess moisture, then add a little olive oil and salt. You will need 15 grams of this sauce for shawarma.

Step 4

Marinate the chicken in a mixture of chopped onions and the remaining yogurt. Let it sit for 3–4 hours. Then bake in the oven for 10–15 minutes at a temperature of 200–428°F. This marinade is enough for a large quantity of chicken — approximately 1 kg; you can prepare several servings at once.

Step 5

Lay out the lavash, spread all three sauces on it, add 10 grams of finely chopped bell pepper, white cabbage, 30 grams of tomatoes, a pickled cucumber, and 100 grams of chicken. Tightly roll up the shawarma and place it on a press grill.