Chicken Leg Strip Shawarma with Mayonnaise and Mustard with homemade mayonnaise and homemade tahini sauce – 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
   Mix the tahini and lemon juice and season with salt.
7. 7
   Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.

   💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
8. 8
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
9. 9
   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.
10. 10
    Add the lemon juice and stir. Taste and adjust the seasoning.
11. 11
    Spread the tahini, mustard and mayonnaise in the pitas, fill with the shawarma and serve with salads.