Perfect chicken shawarma

First make the dough. In a large bowl, whisk 125g flour with 1 tsp baking powder, 1/2 tsp salt and 1 tsp nigella seeds, then add 95g yoghurt. Pull together into a ball, tip on to a floured surface and knead for two minutes. Now rest in a lightly oiled bowl covered with a damp tea towel.

Bash out 4 boneless chicken thighs until it’s all of a fairly even thickness.

Put a small pan on a medium heat, then add 1 tsp ground cumin, ½ tsp turmeric, ½ tsp smoked paprika, ½ tsp black pepper, ¼ tsp ground coriander, 2 cardamom pods, seeds removed and ground, ¼ tsp cinnamon powder,¼ tsp ground ginger, ¼ tsp ground nutmeg and toast until fragrant.

Whisk into ½ tsp salt, 2 tbsp lemon juice, 2 tbsp olive oil and 2 garlic cloves, peeled and crushed, … then rub the mix all over the chicken and put in a sealed container in the fridge for between three and eight hours.

Cut the chicken into thin strips, then thread one end of each strip on to a metal skewer. Put a second skewer through the other end of each strip, and push the strips down to the far end of the skewers, so they’re tightly packed

Heat the grill to medium and find a tray over which you can balance the skewers so they’re suspended rather than touching the base.

Time to make Zhoug sauce.

Roughly chop 14g coriander and 12g parsley. Add to a food processor with 2 crushed cloves of garlic and a de-seeded and roughly chopped jalapeno and pulse several times. Add 1/2 tsp ground cumin, 1/4 tsp ground cardamom, 1/4 tsp salt, a pinch of sugar, 2 tbsp water and 3 tbsp olive oil. Run until a rough sauce is made, stopping to scrape down as needed. The sauce should have texture and liquid.

Then make a lemon garlic tahini sauce : using a food processor, mix 1 tbsp lemon juice, the zest of 1/2 lemon, 60g tahini, 2 tbsp hacked coriander, a pinch of salt, 1 crushed cloves of garlic, a few tbsp dill and a tsp za'atar together. While the food processor is running, add  40 ml water and process until mixture is the consistency of honey. Stop to scrape down as needed. Garnish with a few more herbs. Store in a tightly covered jar, upside down. Mixture will separate. Stir back together if needed.

Finally prepare a cucumber and red onion salsa : mix 1/2 red onion, finely diced, 1/2 grated cucumber, 1 tbsp hacked dill, 1 minced clove of garlic, 1,2 tbsp sumac, 1,2 tbsp white wine vinegar, 1 tbsp olive oil and 1/4 tsp salt. In the end I added some cherry tomatoes.

To cook the flatbreads, warm clarified butter in a large pan over a high heat. Divide the dough into 2 balls and roll each out on a floured surface to 15-20cm – the thinner, the better. Once the pan is hot, cook each flatbread for a few minutes on each side until puffed up and blistered.

Then its time to grill the chicken for five minutes, then turn over and grill for another five minutes – the chicken should be charred and cooked through.

(Here Felicity Cloake's original recipe)