Chicken Shawarma with homemade garlic herb yoghurt sauce

1. Cut the chicken into fairly small slices and drop them into a ziplock bag.
2. Add the garlic, coriander, cumin, cardamom, cayenne, paprika, salt, pepper, lemon juice and olive oil to the bag, seal it, and work everything together. Chill for 10 to 12 hours (less is fine, but longer is better).
3. When you're ready to cook, heat a frying pan to medium-high with a little olive oil and toast the flatbreads on one side, then set aside. Cook the crinkle fries in an air fryer at 180°C for 15 minutes, shaking now and then.
4. Add enough oil to coat the pan and, once hot, cook the chicken in 2 batches so it isn't crowded, getting a good sear, for 5 to 8 minutes or until cooked through.
5. While that cooks, make the sauce: stir the Greek yoghurt together with garlic, finely chopped mint and parsley, a squeeze of lemon and the cumin, and season with salt. For the fries, mix garlic powder, paprika, cumin, onion powder, oregano, dried parsley and a little cayenne in a small bowl.
6. Toss the fries in the spice mix with a little salt the moment they're done.
7. To serve, lay out a flatbread, spread it with sauce, then layer on lettuce, onion, tomato, fries, chicken, feta and a little more sauce. Eat straight away.

Tips from the ZestyPlate Kitchen

• Start the marinade well ahead. Overnight in the fridge gives the deepest, most authentic flavour.
• Cook in batches over high heat so the chicken chars properly instead of stewing in its own juices.
• Mix the garlicky yoghurt sauce in advance so the flavours have time to settle.
• Warm the flatbreads at the last minute so they stay soft enough to wrap without tearing.