Chicken Leg Strip Shawarma with Mayonnaise and Mustard with homemade mayonnaise – Gluten-free version

👨‍🍳 Method

For the Shawarma

1. 1
   Cut the chicken into thin strips.

   KnifeCutting board
2. 2
   Mix the strips of the chicken with the olive oil, lemon juice, cumin, paprika, turmeric, cinnamon, cardamom, garlic, salt and black pepper and let sit 30 minutes.

   Bowl
3. 3
   Heat a heavy pan over high heat.

   StoveFrying pan
4. 4
   Add the chicken and fry 8–10 minutes in two batches, in a scorching pan, stirring occasionally, until browned and cooked through.

   StoveFrying pan

   💡Sear in batches in a scorching pan: a crowded pan cools down, and the chicken steams instead of browning.

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5. 5
   Heat a dry pan over medium heat, and warm the pita in it.

   StoveFrying pan
6. 6
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
7. 7
   Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.

   Blender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
8. 8
   Add the lemon juice and stir. Taste and adjust the seasoning.
9. 9
   Spread the tahini, mustard and mayonnaise in the pitas, fill with the shawarma and serve with salads.