This is a very easy to create meal. Marinated chicken, served with homemade coriander flatbread and a tahini yogurt sauce, together makes for a great taste of Middle-Eastern food.

Instructions-

Step 1: Marinating the Chicken

1. In a bowl, combine diced chicken with 3 tablespoons of plain yogurt, 1 teaspoon of minced garlic, 1 teaspoon of minced ginger, 1 teaspoon of chili powder (adjust to your desired spiciness), 1 teaspoon of ground cumin, 1/2 teaspoon of ground turmeric, 1 teaspoon of dried oregano, 1 teaspoon of salt (adjust to taste), and 2 teaspoons of paprika. Mix well and marinate for 1-2 hours (or overnight for best results).

Step 2: Preparing the Coriander Flatbread

1. In a bowl, mix 130g of self-raising flour with 120g of yogurt, 1 tablespoon of olive oil, 2 tablespoons of fresh chopped coriander or parsley, and a pinch of salt and black pepper.

2. Add 1 teaspoon of water at a time until the dough comes together. Knead the dough for a minute on a floured surface.

3. Divide the dough into 2 balls and roll them out into pancakes.

4. Cook the flatbreads in a hot frying pan for around 2-3 minutes per side. A pizza oven is ideal if you have one.

Step 3: Grilling the Chicken and Pepper

1. Thread marinated chicken onto metal skewers along with large red pepper slices.

2. Grill for about 5 minutes per side until the chicken is fully cooked, tender, and has a slight char.

Step 4: Preparing the Tahini Yoghurt

1. In a bowl, combine 2 inches of finely diced cucumber (optional), 6 tablespoons of yogurt, 1 tablespoon of tahini, 1/4 lemon juice, 1 teaspoon of dried dill or mint, and a pinch of salt and pepper. Mix well to create a tasty sauce.

Step 5: Assembling and Serving

1. Serve the grilled Chicken Shawarma on the coriander flatbread.

2. Add a small amount of crumbled feta, sliced tomato, cucumber, green pepper, and red onion if desired.

3. Drizzle with the prepared tahini yogurt sauce.

4. Roll up your Shawarma and serve.