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Chicken Shawarma with Garlic Toum, Tahini Sauce, and Crispy Fries
A homemade Middle Eastern chicken shawarma inspired by street‑vendor flavor. Tender, yogurt‑marinated chicken thighs are pan‑seared to develop a charred crust, served with two classic sauces – a fluffy garlic toum and a creamy lemon‑tahini – plus a bright herb‑cucumber salad and crispy frozen fries. Assemble in flatbread or parchment for a satisfying handheld meal.
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Critical Success Points
- • Marinate the chicken for at least 30 minutes
- • Slowly emulsify oil into the garlic paste for toum
- • Press chicken thighs while searing to develop char
- • Season fries immediately after frying
Safety Warnings
- • Hot oil can cause severe burns – use a deep‑fat thermometer and keep a lid nearby.
- • Raw chicken must reach 75°C (165°F) internal temperature to be safe.
- • When using an immersion blender, keep hands away from the blade and never insert fingers into the blending cup.
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