Lebanese Chicken Shawarma

Marinate chicken with the above mentioned spices for at least an hour or overnight if time permits.

Cook it in a pan on stove until nicely tender or cook it in oven on grill setting for 20 minutes.

Once cooked cut them in small pieces, set a side.

For the bread add all of the dry ingredients in a bowl and knead it with almost 1-1/2 cup of warm water, spray some oil in a bowl, put the dough in the bowl and cover with cling film, keep it in a warm place for almost 1 hour.

Take a hand full of dough, and make a ball with the help of dry flour, Roll it out and then put it on a hot girdle, when bubbles appear flip it over.

Cook the flip side for about 1 minute or until nicely done, do not overcook.

Take 2 red onions and finely slice them and soak it with 1 tsp salt and ice cold water in the fridge for 1 hour, drain out all water and wash them properly after an hour, this gets rid of the bitter taste of onions.

Chop the rest of the vegetables and mix it with the onion and season them with salt, paprika and sumac powder.

Mix all the yoghurt sauce ingredients together and keep it aside.

To assemble, take a khubz and layer it with some cooked chicken, the salad and the yoghurt sauce and wrap it up!

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