An Alternative Mother's Day Chicken Shawarma

Mix 3 tbsp of the yoghurt with the shawarma seasoning, the zest of half the lemon, 1 tsp of lemon juice, ¼ tsp of salt and rub all over the chicken breasts and leave to marinate for as long as you can.

Cut the baby gem lettuce in half lengthways and cut widthways into thin shreds. Slice the tomato into ½cm slices. Finely dice the garlic and use the flat side of your knife to mash it to a pulp. Tip: If you don’t like raw garlic, peel it then put it in boiling water for 1 min then chop.

Mix the mayonnaise with as much garlic as you dare, 1 tsp of lemon juice and a few grinds of black pepper. Tip: We recommend going bit by bit on the garlic and tasting as you go to get it just right.

Heat a large frying pan over a medium-high heat with ½ tbsp of olive oil. Fry off the chicken for 2-3 mins on each side until brown. Make sure the chicken is cooked through. Tip: Use another pan to push down on top of the chicken to get it crispier.

Toss the lettuce and tomato slices in the remaining lemon juice, ¼ tsp of salt and some black pepper. Warm your flatbreads through by putting in the oven at 180 degrees for 2-3 mins.