There is a local shawarma place in our neighborhood called Garlic Crush that makes this dish which I just love. Their version of this meal inspired me to try my own version. There are 4 parts to this dish. The chicken, the humus, the garlic paste (toum) and a fresh salad with an oil and vinegar dressing. The restaurant is owned by an Egyptian fellow, but puts themselves forward as Lebanese. In South Africa, back in the late 70’s a shawarma was my favorite take out meal. In my years here in the States, there have been only a few Lebanese places that have risen to the flavor profile I was expecting. Garlic Crush gets there, and this meal is my favorite version of their fare.
The chicken is marinated in a bath of lemon juice and olive oil and several spices, esp cinnamon, cardamom and cumin as well as garlic and hot pepper flakes (of course, I added peri peri). It marinates overnight.
The humus I make is so smooth and so good, that its almost pornographic. This time, I made it with a roasted shallot flavor and naturally, it was also heated up with peri peri.
The toum is a great emulsified garlic paste made slowly with olive oil and lemon juice. It’s also made a day ahead.
The salad I chose for this meal is a Greek tomato and cucumber salad with feta cheese, red onion and kalamata olives and a pile of chopped basil. It is a fantastic meal served over rice with a little warmed pita bread.
My Life: A Memoir 