Ready in 30 minutes, plus marinating
1 quantity shawarma spice mix*
juice 1⁄2 lemon
200g Greek yoghurt
1kg skinless, boneless chicken thighs
warmed flatbreads salad
For the pickled onions:
2 red onions, finely sliced
2 tbsp lemon juice
1⁄2 tsp sumac
1 To make the pickled onions, place the sliced onion in a jar, add the lemon juice, sumac and 1⁄2 tsp salt. Stir, cover and chill for an hour or overnight. This will keep well in the fridge for up to one week.
2 Cut the chicken into bite-size pieces. Place the spice mix, lemon juice and half the yoghurt in
a large bowl and combine well. Add the chicken and stir to coat. Marinate for 1 hour or overnight in the fridge.
3 Thread the chicken on to 4 large metal skewers. Preheat the grill to medium high and line
the grill pan with foil. Grill for 15-20 minutes, turning occasionally until cooked through and lightly charred.
4 Carefully remove the chicken from the skewers and slice thickly. Serve in the flatbreads with the salad, pickled onions and remaining yoghurt