Homemade Shawarma with homemade zhug (s'chug) – Gluten-free version

👨‍🍳 Method

For the Shawarma

1. 1
   Cut the chicken into thin strips.

   KnifeCutting board
2. 2
   Coat the strips of the chicken in a mixture of the olive oil, lemon juice, cumin, paprika, turmeric, cinnamon, garlic, salt and black pepper, cover and marinate in the fridge 2 hours.

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

   StoveFrying pan
4. 4
   Add the chicken and fry 5–7 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 gluten-free bread in it.

   StoveFrying pan
6. 6
   Remove the seeds from the peppers.

   💡The seeds and white membranes are where the heat is: remove them all for a mild schug, leave some in for a hot one.
7. 7
   Grind the peppers in a food processor with the garlic and cilantro.

   Food processor

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
8. 8
   Add the olive oil, salt and black pepper and grind to an even paste.

   Food processor
9. 9
   Spread the tahini in the gluten-free bread, fill with the shawarma and serve with the vegetable salad and hot sauce.