Shawarma

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. 1Mix together the marinade ingredients in a large ziplock bag (or bowl).
2. 2Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
3. 3MarinateMarinate overnight or up to 24 hours.
4. 4Combine the Yoghurt Sauce ingredients in a mixing bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
5. 5Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat.
6. 6But if you are worried then oil your hotplate/grill. (See notes for baking).
7. 7Lay the chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
8. 8Remove chicken from the grill and cover loosely with foil. Put to one side to rest for 5 minutes.
9. 9TO SERVE.
10. 10Cut the chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
11. 11To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and.