Sunday Shawarma with Garam Masala Chicken and Ginger Cabbage Salad

How to prepare sunday shawarma with garam masala chicken and ginger cabbage salad

1. Start by preparing the sauces. They can be stored in the refrigerator and can even be made a day ahead. Take them out in advance to come to room temperature, especially the spicy sauce which solidifies when cold.
   
2. The ginger sauce for cabbage salad: put in a small food processor or immersion blender the sesame paste (stir well in the jar before using, the oil collects on top), the ginger grated on a fine grater, the garlic grated on the same grater, soy sauce, lemon juice and 1 tablespoon of water. Blend well until it becomes smooth and creamy. If you see the sesame paste isn't mixing well (this happens when you've taken from the bottom of the jar and it doesn't have enough oil), add 1 tablespoon of olive oil and blend, it should become smooth. Add another 1-2 tablespoons of water if needed, so the sauce becomes fluid and pours easily from a spoon. Season the sauce with salt and grind black pepper into it.
3. Spicy sauce: blend all ingredients in a small food processor or immersion blender and then add salt to taste.
   
4. Sprinkle the chicken slices with 1 teaspoon Garam Masala and a little salt and massage well. If the seasoning doesn't stick well to the meat, drizzle a little oil (about 1 tablespoon) and massage again. Let the breast sit until needed (in the refrigerator if it takes more than 30 minutes).
   
5. Prepare the dough following the instructions from the linked recipe, following steps 1-5.
6. On a work surface dusted with a little flour, roll out each piece of dough into a thin sheet (but not excessively thin, so you can easily move it to the pan without tearing) and as round as possible.
   
8. Heat a round pan well (large enough to fit the dough) and grease it with oil using a silicone brush or a paper towel dipped in oil. When the oil is lightly smoking, place the dough in the pan and leave for about 4 minutes until nicely browned (to be sure, after 2 minutes lift the dough slightly and check underneath to make sure it's dry and browned). The top of the dough will form small bubbles across the entire surface. If it starts to smoke, lower the heat. Flip and leave for another 3-4 minutes on the second side.
9. Remove the pita to a plate and immediately cover it with plastic wrap. Repeat with the remaining pieces of dough, being careful to wipe the pan with a paper towel between each sheet (flour residue burns and makes smoke if you don't clean it). Before each sheet, lightly grease the pan with oil again. Stack the cooked pitas on top of each other, this way they'll stay warm and soft.
   * the pitas can also be cooked on a grill pan, but they come out slightly crispier than in a regular pan; for wraps I preferred the softer ones made in a regular pan.
   
10. Reheat well the pan in which you made the pitas or the grill pan (I used the grill for the chicken). Place chicken breast slices in the pan, spaced apart. Let them cook for 2 minutes on the first side, flip and leave another 2 minutes on the second side. The chicken should be browned but not dry. The secret to tasty chicken breast is not to overcook it, it will stay succulent. Remove the chicken to a cutting board and let it cool slightly, then cut it into thin strips. Put the strips in a wide bowl and when you've sliced it all add the remaining Garam Masala (1/2 teaspoon), a little salt and mix, tasting to see if it's well seasoned.
11. Sprinkle the cabbage cut into strips with a little salt and knead for 1 minute with your hand until it feels slightly moist and has lost some volume. Gradually add the ginger sauce over it and mix. Keep tasting until the salad feels creamy and flavorful, but not too loaded with sauce (you may have 1 tablespoon of sauce left over, that's ok, you don't need to add it all).
12. Chop the parsley.
14. Assemble the wraps: place one pita on the work surface, with the prettier side facing down. Put the cabbage salad on one end. Sprinkle chicken strips. Sprinkle green parsley. Drizzle everything with 2-3 teaspoons of spicy sauce. Roll tightly. They're best served immediately.
    

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