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Thin slices shaved from a turning spit become a meal folded into flatbread. Explore Shawarma history through its name’s Turkish roots, its connection to döner, and its Levantine identity.
Quick recipe Makes: 6–10 portions Ingredients: 12 boneless, skinless chicken thighs; 2 unwaxed lemons; 100 ml olive oil; 4 large garlic cloves; 2 bay leaves; 2 tsp each paprika and cumin; 1 tsp each coriander and chilli flakes; 1/4 tsp each cinnamon and nutmeg; 2 tsp flaky sea salt; 250 g plain yogurt; 60 ml tahini; 1 large garlic clove; salt; Flatbreads and lettuce Method: 1. Coat chicken with lemon zest and juice, oil, four garlic cloves, bay, spices and flaky salt. 2. Cover and refrigerate for 6–24 hours. 3. Arrange chicken and marinade in one layer. Roast at 220°C for about 30 minutes; check it is fully cooked. 4. Combine yogurt, tahini, remaining garlic and salt. 5. Slice chicken and serve with lettuce, sauce and flatbreads. Note: Home oven adaptation; not a reconstruction of an original historical recipe.
