Chicken Shawarma

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