Free range chicken thighs 8, skinned and boned For the marinade Lemon 1, juice Garlic 6 cloves, finely grated Red onion 1, finely grated Ground black pepper 2 tsp Ground cumin 2 tsp Paprika 2 tsp Turmeric 1 tsp Crushed chilli flakes 1 tsp Cinnamon ½ tsp Good quality olive oil 200ml For the garlic yogurt Greek yogurt 300ml Garlic clove 1, finely grated Coarse salt and crushed black pepper to season To serve Flatbreads 4 Mixed salad leaves Plum tomatoes 2, sliced into wedges Cucumber ½, sliced Red onion ½, finely sliced Pickled red cabbage Pomegranate ½ seeds Za’atar 4 tbsp

For the marinade: the day before serving, mix all of the ingredients into a paste and apply a thick coat to the chicken thighs. If the paste doesn’t stick, add more oil. Cover and leave overnight in the fridge. For the garlic yogurt: mix the ingredients in a bowl. If it’s too thick, loosen with a splash of milk. To serve: grill or barbecue the chicken thighs (on a lightly oiled surface) for around 4 minutes on each side until cooked through. Warm the flatbreads on the barbecue or in the oven. Put a warmed flatbread on a plate, layer with the mixed leaves, tomato, cucumber, onion and cabbage. Slice the cooked chicken into strips and add to the flatbread with a handful of pomegranate seeds and a sprinkle of za’atar. Finish with a drizzle of the yogurt dressing. To fold: fold the bottom third of the flatbread up, fold in the right side and then bring the left side over the top and secure with a short wooden skewer. Recipe featured in the new Indy Cafe Cookbook. Buy your copy here .

The best places to eat, stay, shop and visit in the South West

Mains

Chicken shawarma

Marinate the chicken overnight for a flavour-stacked shawarma

Featured in the delicious new Indy Cafe Cookbook, Andy Stephenson of Block in Barnstaple shares his chicken shawarma recipe

Serves 4

You will need

Free range chicken thighs 8, skinned and boned

For the marinade

Lemon 1, juice
Garlic 6 cloves, finely grated
Red onion 1, finely grated
Ground black pepper 2 tsp
Ground cumin 2 tsp
Paprika 2 tsp
Turmeric 1 tsp
Crushed chilli flakes 1 tsp
Cinnamon ½ tsp
Good quality olive oil 200ml

For the garlic yogurt

Greek yogurt 300ml
Garlic clove 1, finely grated
Coarse salt and crushed black pepper to season

To serve

Flatbreads 4
Mixed salad leaves
Plum tomatoes 2, sliced into wedges
Cucumber ½, sliced
Red onion ½, finely sliced
Pickled red cabbage
Pomegranate ½ seeds
Za’atar 4 tbsp

Method

For the marinade: the day before serving, mix all of the ingredients into a paste and apply a thick coat to the chicken thighs. If the paste doesn’t stick, add more oil. Cover and leave overnight in the fridge.
For the garlic yogurt: mix the ingredients in a bowl. If it’s too thick, loosen with a splash of milk.
To serve: grill or barbecue the chicken thighs (on a lightly oiled surface) for around 4 minutes on each side until cooked through. Warm the flatbreads on the barbecue or in the oven.
Put a warmed flatbread on a plate, layer with the mixed leaves, tomato, cucumber, onion and cabbage. Slice the cooked chicken into strips and add to the flatbread with a handful of pomegranate seeds and a sprinkle of za’atar. Finish with a drizzle of the yogurt dressing.
To fold: fold the bottom third of the flatbread up, fold in the right side and then bring the left side over the top and secure with a short wooden skewer.

Recipe featured in the new Indy Cafe Cookbook. Buy your copy here.

Supported by

You will need

Free range chicken thighs 8, skinned and boned

For the marinade

Lemon 1, juice
Garlic 6 cloves, finely grated
Red onion 1, finely grated
Ground black pepper 2 tsp
Ground cumin 2 tsp
Paprika 2 tsp
Turmeric 1 tsp
Crushed chilli flakes 1 tsp
Cinnamon ½ tsp
Good quality olive oil 200ml

For the garlic yogurt

Greek yogurt 300ml
Garlic clove 1, finely grated
Coarse salt and crushed black pepper to season

To serve

Flatbreads 4
Mixed salad leaves
Plum tomatoes 2, sliced into wedges
Cucumber ½, sliced
Red onion ½, finely sliced
Pickled red cabbage
Pomegranate ½ seeds
Za’atar 4 tbsp

Method

For the marinade: the day before serving, mix all of the ingredients into a paste and apply a thick coat to the chicken thighs. If the paste doesn’t stick, add more oil. Cover and leave overnight in the fridge.
For the garlic yogurt: mix the ingredients in a bowl. If it’s too thick, loosen with a splash of milk.
To serve: grill or barbecue the chicken thighs (on a lightly oiled surface) for around 4 minutes on each side until cooked through. Warm the flatbreads on the barbecue or in the oven.
Put a warmed flatbread on a plate, layer with the mixed leaves, tomato, cucumber, onion and cabbage. Slice the cooked chicken into strips and add to the flatbread with a handful of pomegranate seeds and a sprinkle of za’atar. Finish with a drizzle of the yogurt dressing.
To fold: fold the bottom third of the flatbread up, fold in the right side and then bring the left side over the top and secure with a short wooden skewer.