Chefs Binge · Israeli · Serves 6 wraps
Chicken Shawarma with Laffa Bread
Juicy chicken shawarma in warm homemade laffa bread, with pickled vegetables, salad and garlic toum. All the char of a street-side spit, done on skewers in a very hot home oven.
Prep
40 min
Cook
45 min
Total
1 hr 25 min
Serves
6 wraps
Per serving
569 kcal
Ingredients
Ingredients for the Lebanese Spice Blend (Enough to make this recipe twice)
1 tbsp ground coriander
1 tbsp paprika - can use smoked paprika
1 tsp black pepper
1 tsp ground cumin
1/2 tsp ground fenugreek seeds
1/2 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground cardamom
Pinch of Cinnamon
Pinch of Nutmeg
1.5 tsp salt
Ingredients for the Laffa Flatbread (Makes 6 medium flatbreads)
360 g plain flour - sieved plus extra for dusting
240-260 g lukewarm water - start with 240g and add more if needed
10 g salt
1 tsp sugar
1 tbsp instant yeast
1 tbsp olive oil
Ingredients for the Chicken Shawarma
650 g Chicken thighs - boneless and skinless
Juice of half a lemon
3 garlic cloves - minced
1 tsp minced ginger
1 tbsp extra virgin olive oil - for the marinade
Lebanese spice blend - half of it, the rest keeps in a jar
Iceberg lettuce - shredded
Cherry tomatoes - quartered
Cucumber - halved and sliced
Pickles - lacto-fermented cucumbers or red sauerkraut
Toum - Lebanese garlic sauce, a whipped emulsion of garlic, oil, lemon juice and salt. No dairy in it at all.
Chilli sauce
Tahini sauce - optional, to finish, or a sprinkle of sumac instead
Equipment
Skewers · Cast iron frying pan or Griddle pan · Stand mixer or hand mixer
Method
1
Activate Yeast. In a bowl, combine 240 g of lukewarm water, 1 tsp of sugar, and 1 tbsp of instant yeast. Let the mixture stand for 10 minutes to activate the yeast.
2
Prepare the Laffa Dough. In a large mixing bowl, combine 360 g of sieved plain flour, 10 g of salt, and 1 tbsp of olive oil with the yeast mixture. Knead for 5-8 minutes by hand or with an electric mixer. If the dough feels dry, add more water (up to 20g) gradually until it’s smooth and elastic.
3
Proof the Laffa Dough. Once the dough is smooth, transfer it to a greased bowl, cover with a clean kitchen towel, and let it proof for one hour or until doubled in size.
4
Shape Laffa Bread. Divide the dough into 6 equal parts, shape them into balls, and let them proof on a floured surface for an additional 10 minutes.
5
Shape and Cook Laffa Bread. Roll each ball into a thin circle, then bake on a medium-high heated frying or griddle pan for a couple of minutes on each side. Alternatively, you can grill them outside for a smoky flavour.
6
Marinate the Chicken. Prepare the chicken thighs by cutting each thigh into halves. Marinate the meat in a bowl with half the Lebanese spice blend, 1 tbsp extra virgin olive oil, lemon juice, minced garlic, and ginger. Allow the meat to marinate in the refrigerator for at least 2 hours or overnight (up to 24 hours for optimal flavour).
7
Oven Cooking. Skewer the marinated meat onto metal skewers and place them in a roasting dish. Preheat the oven to 250°C. Grill the skewers for 10-12 minutes, turning once halfway, until the meat is charred and cooked through.
8
Alternative Cooking Method. If you don’t have an oven or grill, you can cook the chicken in a cast-iron frying pan on medium-high heat. Heat 1 tbsp of olive oil in the frying pan and cook the chicken pieces in batches until well-charred and cooked through (about 6-8 minutes per side). This method replicates the smoky effect of grilling.
9
Shred the meat. Once the meat is fully cooked, remove it from the oven or frying pan, take it off the skewers, and shred it with a knife.
10
Build Shawarma. Build your shawarma by layering the flatbread with meat juices, salad, shredded chicken, and sauces. For extra flavour, drizzle with tahini sauce or sprinkle sumac. Wrap it up, and for an authentic experience, use paper and tin foil. The blend makes about twice what the marinade needs, so keep the rest in a sealed jar for up to 3 months. It is excellent on roast potatoes, chicken wings or halloumi.
Chef’s notes
Marinate for as long as you can. Two hours works, overnight is better, and 24 hours is genuinely the best of the lot. Do not go past 24 hours, as the lemon starts to break the texture down.
Freeze it raw and marinated, not cooked. Bag the marinated thighs flat and freeze for up to 3 months. The marinade keeps working as it thaws, so it often comes out better seasoned than a fresh batch.
Chicken is done at 74°C (165°F) in the thickest part. Thighs are forgiving, so a few degrees over will not dry them out.
No oven or grill? A cast iron pan gives the best char of the lot, 6 to 8 minutes a side in batches. An air fryer at 200°C for 12 to 14 minutes, in a single layer, is the least smoky option.
It will smoke at 250°C. Use the extractor and open a window. That fierce heat is what chars the outside before the inside dries, so do not be tempted to turn it down.
Per serving Calories 569 kcal · Protein 36.8 g · Carbs 56.8 g · Fat 20.5 g · Saturates 4.5 g · Fibre 3.6 g · Sugar 1.9 g · Sodium 675.3 mg
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/chicken-shawarma-with-laffa-bread
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