Turkish Inspired Chermoula Chicken Shawarma

Meanwhile, in a medium bowl, add the chicken breasts, garlic, chermoula spice mix and half the lemon zest. Drizzle with oil, season with salt and pepper, then toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan, skin-side down. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.

Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf until cooked, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, cut the remaining cucumber lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways. 

Halve the baby plum tomatoes.

In a medium bowl, squeeze in half the lemon juice. Add the sugar and olive oil for the dressing (see pantry for both amounts).

Crumble in half the Greek style salad cheese. Season with salt and pepper.

Add the cucumber and tomatoes, toss to coat, then set your Greek style salad aside.

When the chicken has a few mins remaining, remove from the oven.

Drizzle over the honey, turn to coat, then return to the oven for the remaining time. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Pop the flatbreads (1 per person) into the oven until warm and starting to turn golden, 3-4 mins.