Ingredients

1. 1 kg Chicken Thighs
2. 1 tbs Coriander
3. 1 tbs Cumin
4. 1 tbs Cardamom
5. 1 tsp Cayenne Pepper
6. 2 tsp Paprika
7. 2 tbs Lemon Juice
8. 3 tbs Olive Oil
9. 1 cup Greek Yogurt
10. 1 Garlic Clove
11. 1 tsp Cumin
12. Splash Lemon Juice
13. Sliced Lettuce
14. Sliced Tomato
15. 6 Pita Bread

How to prepare

Combine the marinade ingredients in a large ziplock bag (or bowl). Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece. Marinate overnight or up to 24 hours. 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). Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking) Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time). Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes. TO SERVE Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!

Ingredients

1. 1 cup Flour
2. 1 tsp Salt
3. 1/2 tsp Sugar
4. 1/2 tsp Baking Powder
5. 1 tablespoon Oil
6. Splash Water

How to prepare

1 Sieve flour and add baking powder,salt,sugar,oil nd mix together 2 Add water nd knead the dough for like 10mins 3 Cover the mixture and allow it to rise 4 After it rised transfer it to a work surface and form a round (you can use a plate or pot's lid) 5 Heat ur pan and put it 6 It'll start puffing then you turn it 7 And lastly put it in in a warm place, then you'll see it has pocket

Ingredients

1. 1kg Chuck Roast
2. 1 cup Beef Stock
3. 3 tablespoons Lemon Juice
4. 1 tablespoon Ground Cumin
5. 2 tsp Paprika
6. 1 tsp Salt
7. 1 tsp Ground Ginger
8. 1 tsp Turmeric
9. 1/2 teaspoon Cayenne Pepper
10. 1/2 teaspoon Ground Cinnamon
11. 1/2 teaspoon Ground Coriander
12. 1/4 tsp Ground Clove

How to prepare

1 In a dutch oven or slow cooker, add all the spices, beef broth and lemon juice. Stir to combine.. 2 Add the beef and turn to coat, spoon some sauce over the top. 3 Cover and cook on low for 8-10 hours. 4 After cooking, remove beef and use two forks to shred. Discard any excess fat. 5 Skim fat off of the top of the liquid remaining. 6 Mix shredded beef into sauce. Keep warm until you are ready to serve. 7 Build wrap by spreading garlic sauce on the pita. Top with beef and add garnishes to your liking. 8 Fold it burrito style. 9 Heat a grill pan and grill the wrap.

Ingredients

1. 1kg Chicken Breast
2. 2 cloves minced Garlic
3. 1 tblsp Ground Coriander
4. 1 tblsp Ground Cumin
5. 1 tblsp Ground Cardomom
6. 1 tsp Cayenne Pepper
7. 2 tsp Smoked Paprika
8. 2 tsp Salt
9. 2 tblsp Lemon Juice
10. 3 tablespoons Olive Oil
11. 1 cup Greek Yogurt
12. 1 clove peeled crushed Garlic
13. 1 tsp Cumin
14. Splash Lemon Juice

How to prepare

1 Start by cutting your chicken up into reasonably small slices. Grab your ziplock bag and dump the freshly sliced chicken inside. 2 Add garlic, coriander, cumin, cardomom, cayenne pepper, paprika, salt, pepper, lemon juice and olive oil to the bag. Close the bag and mix thoroughly. Place in fridge for 10-12 hours (shorter is fine but longer is better). 3 Once ready to cook, heat your fry pan to medium-high and add a tiny bit of olive oil. Fry one side of all of your flatbreads until slightly toasty. Remove from pan, add enough oil to coat the fry pan. Put crumble fries into air fryer on 180 for 15 minutes shaking occasionally. 4 The pan should be pretty hot by now, add the chicken in 2 batches (unless you have a big fry pan) to avoid overcrowding. The chicken should get a nice sear and darker colour which is perfect. Cook for a further 5-8 minutes or until cooked through. Repeat with next chicken batch. 5 While chicken is cooking, place your Greek yoghurt into a bowl. Combine garlic, finely chopped mint and parsley, squeeze or so of lemon and cumin. Combine and add salt to taste. In a small bowl, combine 1tsp garlic powder, paprika, cumin, onion powder, oregano, dried parsley, cayenne pepper (optional) mix and leave aside for fries. 6 Season fries immediately once cooked and add salt to taste. Once the chicken is complete, serve immediately by laying out your flatbread, spreading the sauce evenly over the bread, add lettuce, onion, tomato, fries, chicken, feta and more sauce on top. Serve immediately.