Chicken shawarma

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Serves: 4 Time: 1 hour 30 minutes

Chicken shawarma:

• 8 chicken thighs, cut into thin bite sized pieces
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp ground coriander
• ½ tsp chilli powder
• ¼ tsp cinnamon

To serve:

• 2 cloves garlic, crushed
• Flatbreads or pitta wraps
• 1 iceberg lettuce, sliced
• 2 salad tomatoes, quartered
• 1 red onion, sliced
• 20 ml chilli mayo per person (optional)

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Mix all the ingredients together in a bowl then cover and refrigerate for at least 1 hour but preferably overnight.

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Place a large frying pan on a high heat.

Once the pan is hot place the chicken on the pan making sure not to overcrowd the pan and cook in batches for 6-10 mins (without moving the chicken too much). Turning once about halfway through cooking.

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Serve in flatbreads or pitta wraps with chili mayo, lettuce, quartered tomatoes and sliced raw red onion.

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