Shawarma

1. Put the marinade ingredients into a large ziplock bag or bowl.
2. Add the chicken and rub it into each piece with your hands. If you are using a bag, seal it and massage so the rub spreads everywhere.
3. Leave to marinate overnight, or up to 24 hours.
4. Mix the yoghurt sauce ingredients in a bowl. Cover and chill until you need it (it keeps for 3 days).
5. Get a grill, barbecue or large heavy pan going over medium-high heat. The marinade and the fat in the thighs should be enough, so you probably won't need to oil it, but add a little if you want to be safe.
6. Lay the chicken down and cook the first side for 4 to 5 minutes until well charred, then flip and give the other side 3 to 4 minutes (it goes quicker).
7. Lift it off, cover loosely with foil and rest for 5 minutes.
8. To serve, slice the chicken and arrange on a platter with the flatbreads, salad and yoghurt sauce. For a wrap, spread a flatbread with yoghurt sauce, layer on lettuce, tomato and chicken, then roll it up.

Tips from the ZestyPlate Kitchen

• An overnight marinade gives you the deepest flavour and the most tender meat.
• Reach for thighs over breast, because they hold their juiciness much better under the grill.
• Make sure the grill or pan is properly hot so you get a char without drying the chicken out.
• Let the chicken rest before you slice it so the juices stay put.