Shish Tawook Quesadillas with Toum Crema and Pickled Onions (Lebanese × Mexican)

Method

1. Cut the chicken into strips 1 cm thick and toss with the yoghurt, half the lemon juice, half the finely grated garlic, the paprika, allspice, cumin and salt. Marinate in the fridge for 20 min; thin strips take on the flavour quickly.

   Add in this stepBoneless, skinless chicken thighs 240 gPlain yoghurt 60 gLemon juice 1½ tspGarlic cloves 1Paprika 1 tspGround allspice ½ tspGround cumin ½ tspSalt ¾ tsp

2. Slice the red onion very thinly into a small bowl and toss with the vinegar and sugar. After about 15 minutes it turns pink and loses its harshness.

   Add in this stepRed onion ½White vinegar 2 tbspSugar 1 tsp

3. Mix the sour cream with the rest of the grated garlic and the remaining lemon juice to make toum crema. It has the punch of real toum but takes seconds.

   Add in this stepSour cream 80 gGarlic cloves 1Lemon juice 1½ tsp

4. Heat half the oil in a 26 cm frying pan on medium-high heat, spread out the chicken and cook for 6 min, stirring now and then, until browned in places and white right through (74 °C). Take it out and chop into bite-sized pieces.

   Add in this stepVegetable oil ¾ tbsp

   medium-high heat

5. On one half of each tortilla layer half the cheese, the chicken, chopped parsley, thinly sliced jalapeño and the rest of the cheese, then fold over. Brush a 26 cm pan with the remaining oil, set it on medium heat and cook the quesadillas (two at a time) for 4 min in total, turning once or twice, until golden and crisp and the cheese has fully melted. Pressing gently with a spatula helps them stick together.

   Add in this stepFlour tortillas (25 cm) 2Monterey Jack or mozzarella, grated 80 gFlat-leaf parsley 6 gJalapeño 1Vegetable oil ¾ tbsp

   medium heat

6. Let them rest for 1 minute on a board, then cut each into 3 or 4 wedges. Serve hot with the toum crema and pickled onions.