Chicken schwarma with garlic toum from Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants by Christine Carroll and Jody Eddy

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lavash bread or flour tortillas for pita bread.

  • clcorbi on September 05, 2017

    I sort of went off the rails with the instructions a bit, but the result was really delicious, so no complaints. I didn't have a baking sheet tall enough to braise chicken thighs in, and it was also very hot in my kitchen, so I braised them in a pot on the stovetop instead of using the oven. I consulted several schwarma spice recipes online before freestyling my own using paprika, coriander, cumin, black pepper, chile powder, cinnamon and allspice. I used 1.5T of salt. I was also out of cooking wine so I braised the thighs in chicken stock and added a splash of white wine vinegar. After about an hour of braising, the chicken thighs were super luscious and shreddable. We loved the meat! I followed the directions for the toum as written, and neither of us were big fans of it. I have had better garlicky yogurt sauces that call for less oil and also take less effort to make, so I doubt I'd repeat that part. But these wraps were still awesome. I would repeat the recipe with my changes.

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