Grilled Shawarma

Ingredients

Chicken and marinade

• About 1 kg chicken breasts, halved
• 1/4 cup olive oil
• 2 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 1 tsp each of garlic powder, nutmeg, cinnamon, chicken seasoning and black pepper
• 3 garlic cloves, crushed
• 2 tbsp lemon juice
• 1/4 cup red vinegar
• 1 tsp ketchup
• 1 tsp mayonnaise
• 1 tsp curry mustard (or regular or Dijon)
• 1 tbsp shawarma spice
• Vegetable oil for grilling
• 1 onion for the base and a wide wooden skewer

Mayonnaise

• 1 cup vegetable oil
• 1/2 cup milk
• 1/4 cup lemon juice
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp mustard or curry mustard
• 1 tbsp vinegar
• 2 garlic cloves to turn it into garlic sauce

For serving

• Pickles (see recipe)
• Shrak bread (see recipe)

Method

1. Marinate the chicken with the spices, oil, lemon and the whole mixture, ideally the day before.
2. Set an onion as a base on a wide wooden skewer and stack the chicken on it. On a hot gas grill, place the skewer with a tablespoon of oil. Once the first layer browns, slice it off crosswise with a sharp knife, flip, add oil and keep slicing as it browns until the skewer is done.
3. Mayonnaise: with a hand blender, blend only the oil and milk in short pulses until creamy, then add the salt, sugar, mustard, garlic and lemon and adjust to taste.
4. Fill the shrak bread with mayonnaise, pickles and shawarma, roll up and toast on a hot pan with a drop of oil and a weight, seconds per side.