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Spiced shawarma chicken and fresh vegetables wrapped tight in thin flatbread and cut into rolls. All the shawarma flavour in a neat, shareable form. Serves 4.
Mix the 100 g yogurt, 15 g garlic, juice of the lemon, 30 ml olive oil, cumin, coriander, paprika and turmeric in a bowl. Coat the 700 g chicken thighs all over, cover and chill for at least 30 minutes, up to overnight.
Grill or roast the chicken at 220°C for 20 to 25 minutes, turning once, until the edges char and the thickest part reaches 74°C inside. Rest for 5 minutes, then slice it thin.
Loosen the 40 g tahini with the juice of half a lemon and 2 to 3 tablespoons cold water, whisking until smooth and pourable. Add a pinch of salt.
Warm the 200 g flatbread. Lay sliced chicken down the middle with chopped tomato, thin red onion and parsley, drizzle over the tahini, then roll up tight. Slice each roll into thick pieces about 4 cm long.
