- For the shawarma: in a large bowl, combine the rub and yogurt.
- Add the chicken thighs and, using your hands, coat the chicken in the yogurt mix. Cover with clingfilm and place in the fridge to marinate overnight.
- Light the barbecue and heat the coals. Remove the marinated chicken from the fridge and thread onto a rotisserie attachment. Cook above the hot coals for 1½ hours or until cooked through.
- Remove the rotisserie attachment and place over a tray and slice the meat horizontally.
- For the flatbreads: in a mixing bowl, combine all of the ingredients until they form a dough.
- Dust a work surface with a little flour and knead the dough for 2‑3 minutes.
- Dust the inside of a bowl with flour. Put the dough in the floured bowl, cover with a tea towel and set aside for 30 minutes.
- Divide the mixture into 6-8 balls. Using a rolling pin, roll each ball out to around 2‑3mm thickness.
- Heat a non-stick pan over a high heat and place a flatbread in the pan. Turn every 1‑2 minutes until cooked. Repeat with the rest of the dough.
- To serve: arrange some chicken, yogurt, mint and pickled onions in a flatbread and fold.
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