Chicken Shawarma and Garlic Sauce

Rotisserie of oven baked for great chicken kebabs

For the marinade

Zest the lemon and squeeze the juice. Place in a small bowl

Mix all marinade ingedients together with the oil, zest and juice

Trim the chicken of some of the fat and cut in half. Place in a bowl

Pour over the marinade and mix throughly to coat

Marinade at least 3 hours and preferably overnight

To cook the chicken on the rotisserie

Set up a spit rod for rotisserie cooking

Skewer one half of the onion onto the spit rod and press down into the fork

Remove the chicken thighs from the marinade, one by one, threading them onto the spit rod, so they lay flat on top of one another

When all thighs are on the spit, skewer the remaining half of the onion onto the rod and slide the other fork into the halved onion and chicken

Press the chicken together to form one compact roast of meat, centered on the spit rod.

Place in the rotisserie and roast for 30 mins.

Slice off a thin layer of the chicken, catching it in a pan under the spit rod. Keep warm until ready to serve

Continue cooking and shaving the meat off, checking on it every 15-20 minutes

Repeat this process until all the chicken is cooking and shaved off of the rod

You can also use the inner layers of the onions on the end that are softened, but not charred.

Alternatively, to cook the chicken in the oven

Preheat the oven to 220C/200C Fan/Gas 7

Tip the chicken into a shallow roasting tin and make sure all the chicken thighs are lying flat

Roast in the hot oven for 30 minutes, until cooked through and golden on top.

Slice thinly and keep warm.

To make Yoghurt sauce

Combine the Yoghurt Sauce ingredients in a bowl and mix

Cover and put in the fridge until required (it will last for 3 days in the fridge)

To serve

Thinly slice the raw veg.

Pile chicken and salad into a warmed pita or flatbread, drizzle over garlic sauce and devour

Serve with rice or chips