Chicken shawarma

Introducing a kebab as you know it, lip-smackingly good but without the hefty calorie count.

Method:

1. Preheat the oven to 200°C/400°F/Gas 6.
2. Marinade the chicken by placing the Lebanese 7 spice, smoked paprika, crushed garlic, lemon juice and yoghurt in a bowl. Bash the chicken breasts with a rolling pin to flatten them out and cut them to make them the same size as the chicken thighs. Add the boneless chicken thighs and breasts to the marinade and stir. Cover and place in the fridge for at least 30 minutes.
3. Spray a loaf tin with Frylight, then stand the tin up on its end. Layer the chicken pieces on top of each other to make a kebab, like you see at a kebab shop. Pack the pieces in as tight as you can, and if you have a gap at the end of the tin, stuff the end with a tin foil ball.
4. Place in the oven and cook for 1 hour, until the chicken is browned on top and cooked through. Leave the chicken to stand in the tin for 10 minutes to allow all the juices to absorb back into the meat.
5. While the chicken is standing, simply warm the flatbread and add the salad and sauces before taking the chicken out of the tin, slicing into chunks and topping the flatbread.

Tips

If you can’t eat gluten, swap the flatbreads for gluten-free ones to make this recipe gluten-free.