SHAWARMA CHICKEN WRAP Not just a late-night snack on the way

Ingredientes

800g skinless, boneless chicken thighs

300g red cabbage

Juice of ½ lemon

Salt and freshly ground black pepper

MARINADE

I heaped tsp ground cumin

1 tsp ground coriander

1 tsp hot smoked paprika

1 heaped tsp sumac

½ tsp ground cinnamon

2 heaped tsp Baharat spice blend

3 tbsp yoghurt

CHARRED CHILLI SAUCE

1 whole garlic bulb

2 tosp extra virgin olive oil

1 red onion, halved (skin on)

2 red peppers

2 tomatoes

2 long red chillies

2 long green chillies

1 tosp sherry vinegar

TAHINI YOGHURT

200g natural yoghurt

1-2 tbsp tahini

Juice of ½ lemon

TO SERVE

Yoghurt flatbreads (page 144)

Pickled chillies

Instrucciones

Cut the chicken thighs into 4cm pieces. Mix the marinade ingredients together in a bowl. Add the chicken and season liberally with salt and pepper. Mix well and leave to marinate for 1 - 2 hours. Finely shred the red cabbage, toss with the lemon juice and set aside.

For the sauce, put the garlic bulb on a piece of foil, drizzle with a little of the olive oil and wrap to seal. Place on the hot barbecue with the onion and peppers.

Cook, turning the veg carefully for 10 minutes, then add the tomatoes and chillies and cook all the veg until charred all over. As each item is cooked, transfer to a bowl; keep tightly covered with cling film.

finely and place in a bowl. Squeeze out the flesh from 4 roasted garlic cloves, finely chop and add to the veg. Mix in the sherry vinegar, olive oil and a little seasoning.

For the tahini yoghurt, squeeze the flesh from 2 roasted garlic cloves and chop finely. Mix with the yoghurt, tahini, lemon juice and salt and pepper to taste.

Thread the chicken onto 6 metal skewers. Barbecue for 4-5 minutes on each side. Also, heat the flatbreads on the barbecue, for 1 - 2 minutes on each side.

Serve the chicken skewers with the warm flatbreads, chilli sauce, pickled cabbage, tahini yoghurt and pickled chillies.