Marinade

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1 kg / 2 lb chicken thigh fillets, skinless and boneless

1 large garlic clove, minced (or 2 small cloves)

1 tbsp ground coriander

1 tbsp ground cumin

1 tbsp ground cardamon

1 tsp ground cayenne pepper (reduce to ½ tsp to make it not spicy)

2 tsp smoked paprika

2 tsp salt

Black pepper

2 tbsp lemon juice

3 tbsp olive oil

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Yoghurt sauce

1 cup Greek yoghurt

1 clove garlic, crushed

1 tsp cumin

Squeeze of lemon juice

Salt and pepper

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To serve

4 - 5 flatbreads (Lebanese or pita bread or homemade soft flatbreads)

Sliced lettuce (cos or iceberg)

Tomato slices

Red onion, finely sliced

Cheese, shredded (optional)

Hot sauce of choice (optional)

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1. Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, and massage from the outside with your hands to make sure each piece is coated. Marinate for 24 hours (minimum 3 hours).

2. Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).

3. Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high.

4. Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes.

5. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

6. Slice chicken and pile onto platter alongside flatbreads, salad, and the Yoghurt Sauce.

7. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce, tomato, and Chicken Shawarma. Roll up and enjoy!