Chicken shawarma

Ingredients

• 1 tbsp7-spice powder (see below)
• 2 tbsp(40 ml) olive oil
• 2 clovesgarlic, minced
• 2 tbsp(40 ml) lemon juice
• 1 tspsalt
• 2skinless boneless chicken breasts, sliced into long strips
• 2skinless boneless chicken thighs, sliced into long strips
• Wooden skewers, soaked in water for a few hours
• 6pitas
• Garlic sauce (see below)
• 1 cup shredded lettuce
• 2tomatoes, diced
• ½onion, sliced
• ½ cuppink pickled turnips
• 2 tbspchopped fresh parsley

7-Spice powder

• 1 tbspground allspice
• 1 tbspground black pepper
• 1 tbspground cinnamon
• ½ tbspground clove
• ½ tbspground fenugreek
• ½ tbspground dry ginger
• ½ tbspground nutmeg

Garlic sauce

• ¼ cupminced garlic cloves
• 1egg white
• ½ tspsalt
• ½lemon, juiced
• 1 cupvegetable oil 

Instructions

1. To make the 7-spice mix, combine allspice, pepper, cinnamon, clove, fenugreek, ginger, and nutmeg in a bowl. You can store the excess spice mix in an airtight container for up to two weeks.
2. Combine 1 tablespoon of the spice mix with the olive oil, half of the minced garlic, 1 tablespoon of the lemon juice, and salt. Add the chicken strips and stir to coat. Leave in the fridge to marinate for 1-2 hours.
3. To make the garlic sauce, in a food processor, puree garlic, egg white, salt, and lemon juice. Slowly stream vegetable oil into garlic mixture while food processor is running. Continue processing until completely combined. Set aside.
4. Remove chicken from fridge and thread onto wooden skewers. Grill on a barbecue or in a chargrill pan, turning to char on all sides. Remove chicken from heat, and drizzle with remaining lemon juice.
5. Remove chicken from skewers, and cut into bite-sized pieces.
6. Spread garlic mixture onto pita bread. Top with chicken, lettuce, tomatoes, onion, turnips, and a sprinkling of parsley. Roll pita bread over mixture to create a sandwich. Repeat until all pita bread has been made into wraps.