Shawarma Djaj (شاورما دجاج) — Lebanese Chicken Shawarma with Toum

• 900 gboneless skinless chicken thighs (cut into 3–4 cm strips)
• 120 gplain yogurt
• 45 mllemon juice
• 15 mlwhite vinegar
• 30 mlolive oil
• 12 ggarlic cloves (finely grated)
• 2.5 tspground cumin
• 2 tspground coriander
• 2 tspsweet paprika
• 1 tspground allspice
• 0.5 tspground cinnamon
• 0.5 tspground cardamom
• 0.5 tspground turmeric
• 2.25 tspfine sea salt
• 1 tspblack pepper
• 15 mlneutral oil (for searing)
• 4Lebanese pita bread (about 60 g each)
• 240 gtomatoes (sliced)
• 200 gcucumbers (sliced)
• 20 gparsley (chopped)
• 120 gpickled turnips (drained)
• 30 mlice water (helps stabilize the emulsion)

Instructions

1. 1

   Make the chicken marinade by whisking yogurt, lemon juice, vinegar, olive oil, grated garlic, all spices, salt, and black pepper until smooth. Add the chicken strips and massage thoroughly so every piece is coated, then cover and refrigerate for 8 hours for best flavor and tenderness.

2. 2

   Prepare the toum in a food processor by pulsing the garlic and salt until very finely minced, scraping down the bowl twice so no large pieces remain. With the motor running, drizzle in the neutral oil in a very thin stream until a thick, white emulsion forms, then alternate in the lemon juice and ice water slowly to keep it stable.

3. 3

   Taste the toum and adjust its acidity by adding 5 ml more lemon juice only if needed, then transfer it to a container and chill for at least 30 minutes to firm up. Refrigeration also mellows the garlic bite and makes it easier to spread in sandwiches.

4. 4

   Cook the chicken using a heavy skillet or cast iron pan over high heat until very hot, then add 15 ml neutral oil and swirl to coat. Lay the chicken in a single layer and sear 3–4 minutes without moving so it browns, then toss and cook another 5–7 minutes until deeply caramelized and the thickest pieces reach 74°C internal temperature.

5. 5

   Rest the chicken for 5 minutes, then slice any larger pieces thinly to mimic shawarma shavings and to keep the texture tender. If you want extra char, return the sliced chicken to the pan for 60–90 seconds, stirring constantly to avoid drying it out.

6. 6

   Warm the pita bread for 30–45 seconds per side in a dry pan or directly over a low flame so it becomes pliable and lightly toasted. Spread 30–40 g toum on each pita, add chicken, tomatoes, cucumbers, parsley, and 30 g pickled turnips, then roll tightly and serve immediately.