Chicken Shawarma with homemade garlic herb yoghurt sauce

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Start by cutting your chicken up into reasonably small slices. Grab your ziplock bag and dump the freshly sliced chicken inside.
2. 2Add garlic, coriander, cumin, cardomom, cayenne pepper, paprika, salt, pepper, lemon juice and olive oil to the bag. Close the bag and mix until combined.
3. 3Place the in fridge for 10-12 hours (shorter is fine but longer is better).
4. 4Once ready to cook, heat your fry pan to medium-high and add a tiny bit of olive oil. Fry one side of all of your flatbreads until slightly toasty. Remove from pan, add enough oil to coat the fry pan.
5. 5Put crumble fries into air fryer on 180 for 15 minutes shaking occasionally.
6. 6The pan should be pretty hot by now, add the chicken in 2 batches (unless you have a big fry pan) to avoid overcrowding. The chicken should get a nice sear and darker colour which is perfect.
7. 7Cook for a further 5-8 minutes or until cooked through. Repeat with next chicken batch.
8. 8While chicken is cooking, lay the your Greek yoghurt into a bowl. Combine garlic, finely chopped mint and parsley, squeeze or so of lemon and cumin. Mix together and add salt to taste.
9. 9In a small bowl, combine 1tsp garlic powder, paprika, cumin, onion powder, oregano, dried parsley, cayenne pepper (optional) mix and leave aside for fries.
10. 10SeasonSeason fries immediately once cooked and add salt to taste.
11. 11Once the chicken is complete, dish up immediately by laying out your flatbread, spreading the sauce evenly over the bread, add lettuce, onion, tomato, fries, chicken, feta and more sauce on top.
12. 12ServeServe immediately while it's hot.