Chicken shawarma

Preparation

Suzanne helps Adam find his culinary spark by showing him how to cook up a Chicken Shawarma. A fakeaway that’s cheaper, healthier and packed with flavour, with a handy second batch to pop in the freezer!

1. Put the yogurt, all the spices, the salt and garlic in a large bowl. Mix well.
2. Cut the pepper into 8 chunky slices. Tip the chicken thighs and peppers into the bowl and coat in the marinade.
Cooking now:
3. Preheat the grill and line a grill tray with foil. Thread the chicken thighs and peppers onto two large skewers. Lay the skewers on the grill tray and cook for 12-14 minutes on each side until the chicken is cooked through.
To freeze:
4. Add the raw marinated chicken thighs and peppers to a large, labelled freezer bag and freeze flat.
Cooking from frozen:
5. Remove from the freezer and leave to fully defrost. Once defrosted, cook as instructed in the cooking now section.
Serving suggestion:
6. Slice up the grilled chicken and peppers and serve with flatbreads, houmous and salad.