09 Mar 2020
45 Minutes | easy | Serves 4-6
This shawarma recipe uses the Outback Jupiter rotisserie attachment to slowly roast a chicken covered in Lebanese seven-spice rub; the meat cooks evenly and stays juicy. It’s served on flatbread with a Yemenite herb sauce called zhoug, and toum – a fluffy whipped Lebanese condiment which is very garlicky, and very addictive.
Blend all the ground spices together with the salt and rub all over the chicken. Cover and refrigerate overnight, if possible.
Turn on the centre two burners of the Outback Jupiter BBQ, and adjust to a low flame.
Skewer the chicken on the rotisserie attachment, place it over the heat and turn on the motor. Close the lid and allow to cook, checking occasionally, for around 50 minutes to 1 hour, or until cooked through (an instant read thermometer should register 75C).
While the chicken is cooking, make the toum by pureeing the garlic and salt in a blender. With the motor running, slowly pour in 100ml of the oil, then a tablespoon of lemon juice. Repeat this until the lemon juice is used up, then continue, replacing lemon juice with iced water until all the oil is used up
To make the zhoug, place all the ingredients in a blender with a large pinch of salt and process to a coarse paste.
Once the chicken is cooked, assemble the shawarma by laying out flatbreads, spreading with toum, topping with shredded lettuce and sliced chicken. Serve the zhoug alongside.
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