1 hour 15 mins

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For the chicken

1 cup plain yogurt

4 garlic cloves (crushed)

2 tbsp lemon juice

2 tbsp olive oil

2 tsp paprika

½ tsp chilli/red pepper flakes

1 tsp ground coriander

1 tsp ground cumin

2 tsp salt

1 tsp black pepper

1 kg boneless, skin-on chicken thighs

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For the flatbread

250g self raising flour

½ tsp garlic powder

Pinch salt

250g Greek yogurt

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For the garlic yoghurt sauce

1 cup plain/Greek yogurt

2 tbsp chopped parsley

1 tbsp chopped mint

2-3 garlic cloves (crushed)

1-2 tbsp lemon juice

Salt and pepper (to taste)

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For serving

Pickles of your choice

Fresh vegetables of your choice (tomatoes, cucumber, avocado work well)

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1. Mix all the marinade ingredients together then pour over the chicken and allow to marinate for 30 mins - 1 hour.

2. In the meantime, mix together the dry ingredients for the flatbread then add the yogurt. Mix until a rough dough starts to form. Turn the dough out onto a floured surface and knead until it just comes together in a smooth ball. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface. Cover in plastic wrap and allow to rest at room temperature for 30 minutes.

3. Pre-heat the oven to 240ºC (or as hot as your oven goes) with the top element/grill to caramelize the skin on the chicken.

4. Place the chicken in a baking dish/baking sheet in a single layer then place in the oven. Allow the chicken to bake/grill until fully cooked with the skin crisp and caramelized.

5. While the chicken is baking, roll tennis-sized balls of dough out onto a floured surface (to around ½cm thick) and cook in a hot pan until golden and bubbling then flip and cook for another minute or two on the other side. Remove from the pan, brush with melted butter (optional) and keep wrapped in foil.

6. Make the sauce by combining all the ingredients and mixing well.

7. When the chicken is cooked, remove from the oven and slice.

8. Serve the chicken shawarma in the flatbread with vegetables and pickles of your choice drizzled with the garlic sauce.