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 .

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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.

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