Pollo a la Brasa Shawarma Wraps (Peruvian × Levantine)

Method

1. Mix the garlic, soy sauce, lime juice, ají panca, cumin, smoked paprika, allspice, yogurt, half the oil and the salt in a bowl. Add the chicken thighs, coat them well and refrigerate for 1 h. The yogurt tenderises the meat and helps it brown.

   Add in this stepGarlic cloves, grated 2Soy sauce 1 tbspLime juice 10 mlAjí panca paste 2 tspGround cumin 1 tspSmoked paprika 1 tspGround allspice ¼ tspPlain yogurt 2 tbspVegetable oil ½ tbspSalt ½ tspBoneless, skinless chicken thighs 300 g

2. Preheat the oven to 220 °C. Spread the fries on a lined tray in a single layer and bake for 20 min, turning halfway, until golden and crisp.

   Add in this stepFrozen oven fries 160 g

   oven

3. Heat the rest of the oil in a 24 cm frying pan over medium-high heat. Lay the thighs flat, smooth side down, and cook for 5 min per side without moving them, until deeply browned and the thickest part reaches 75 °C. Don't crowd the pan; cook in two batches for 3–4 servings. Rest for 5 minutes, then slice into thin strips.

   Add in this stepVegetable oil ½ tbsp

   medium-high heat

4. For the sauce, finely chop the jalapeño (seeded for less heat), coriander and garlic, or blend them, and stir into the Greek yogurt with the lime juice and salt. It should be thick enough to spread.

   Add in this stepGreek yogurt 80 gJalapeño ½Fresh coriander 10 gGarlic clove (for the sauce) 1Lime juice (for the sauce) 2 tspSalt (for the sauce) 1 pinch

5. Slice the tomato into half-moons and the red onion into thin rings; slice the pickles if they are whole.

   Add in this stepTomato 1Red onion ½Pickled cucumbers, sliced 40 g

6. Warm each flatbread in a dry pan over medium heat for 30 sec per side so it becomes soft and pliable instead of cracking when rolled.

   Add in this stepLarge flatbreads (pita or lavash) 2

   medium heat

7. Spread sauce over the lower half of each flatbread, then add chicken, a handful of fries, pickles, tomato and onion. Fold in the sides and roll up tightly. Toast the wraps seam side down in the dry pan over medium heat for 1 min per side until crisp and golden, then cut in half on the diagonal.

   medium heat