Rotisserie-cooked chicken shawarma, coated in a punchy yoghurt marinade. Pile into flatbreads with salad.  

Ingredients

For the chicken: 

• 2kg boneless skinless chicken thighs
• 180g Greek yoghurt
• 60ml olive oil
• 2 lemons, juiced 
• 4 garlic cloves
• 2.5 tbsp ground cumin
• 2 tbsp paprika
• 2 tbsp ground coriander
• 2 tbsp ground turmeric
• 1 tbsp ground cinnamon
• 1 tbsp allspice
• 2 tbsp salt

To serve: 

• 1 cucumber, diced
• 5 medium-sized tomatoes, diced
• 2 spring onions, thinly sliced
• Fresh coriander, chopped
• 1 lemon, juiced 
• ½ tbsp olive oil 
• ½ tbsp salt 
• Flatbreads

Method:

• Combine all of the marinade ingredients in a bowl with the chicken thighs. Mix well and return to the fridge for at least a few hours, but ideally overnight. 
  
• Preheat your BBQ to 190 °C, with the rotisserie attachment in place.
  
• Skewer your chicken thighs onto the rotisserie spike, making sure you secure the clips at each end tightly. All of the chicken should be tightly pushed together.
  
• Cook until the internal temperature of the thighs reaches 85 °C. They are cooked at 74 °C, but they’ll be a lot more tender at 85°C. This usually takes around 2 hours, but use this time as a guide and cook to temperature.
  
• Combine all of the salad ingredients in a bowl. Mix well and refrigerate until you’re ready to eat. 
  
• Remove the chicken and slice it into pieces. 
  
• Add a grill grate to your BBQ and grill your wraps directly over the coals for a couple of minutes to heat.
  
• To build your kebab, add a generous amount of chicken and your salad. Trust me, you don’t need any sauce with this one — the flavours are big!