Ingredients CardChicken Shawarma with Toum and Pickles
18 servings
- Safety: garlic, peeled in oil can grow botulism at room temperature. Keep it in the fridge and use within 4 days. (USDA FSIS)
- Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
- Safety: These pickles are refrigerator pickles, not shelf stable: keep the jar in the fridge. (The author)
- Safety: Toum is raw garlic in oil: keep it refrigerated and use it within 3 weeks. (The author)
- Safety: Grill the chicken until it reaches 74°C in the thickest part, and discard the used marinade. (The author)
- Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
