Oven-baked shawarma (chicken or veg)

Method

Serves 4. (You will need 8 skewers for this recipe – wooden or metal will work fine.)

Prepare chicken or mushrooms for marinating. Cut the chicken into long strips, or slice the mushrooms thinly. Place in a large mixing bowl.

Slice the onion in ½cm rings and thinly slice the garlic. Add to the bowl, along with the spice mix, lemon juice and a good pinch of salt and a drizzle of olive oil.

Mix to coat the chicken (or mushrooms) in the spice mix and leave in the fridge for at least 1 hour to marinade. (If you have the time, overnight is even better, but work with the time you have.)

If you’re making your own chips, prepare these now. Slice your potatoes into long, chip-sized batons and soak in warm water for a minute. Pat dry, then coat in the cornflour, along with a good pinch of salt.

When ready to cook, put in the airfryer for 15 mins, tossing every 5 mins, or in the oven at 200C for the same amount of time.

When ready to cook the chicken or mushrooms, preheat the oven to 180C and skewer the chicken pieces or mushroom slices.

Tightly pack the chicken or mushrooms, along with pieces of onion, on to 2 skewers at a time (using 2 skewers at once will stop the pieces flopping around and help keep the chicken moist).

Repeat until you have 4 skewers ready.

Place on a baking dish and roast for 30 mins, until golden and lightly charred. Set aside to rest for 5 mins before cutting.

While the skewers are cooking, prep the tzatziki by mixing the grated cucumber and yoghurt, along with the chopped mint and salt and pepper.

Prep your other filling, if they are not already chopped and warm up the flatbreads by placing in the oven for a couple of minutes.

When the chicken (or mushrooms) has cooked and rested, slice the meat/mushrooms off the skewers.

Build each kebab by smearing each flatbread with a spoonful of tzatziki and chilli sauce.

Add a handful of chicken or mushroom and top with the chips and salad.

Wrap tightly and serve immediately.