Chicken Shawarma with homemade garlic herb yoghurt sauce

Add the minced garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, pepper, lemon juice, and olive oil to the bag with the chicken. Seal the bag and mix everything thoroughly to coat the chicken.

Refrigerate for 10–12 hours; a shorter marinade will work, but letting it sit longer really allows the chicken to soak up the spices.

When you're ready to cook, heat a fry pan to medium-high and add a tiny bit of olive oil. Lightly toast one side of each flatbread until it's warm and pliable, then remove them from the pan.

Add enough oil to coat the fry pan. Meanwhile, place the fries into an air fryer set to 180 °C and cook for 15 minutes, shaking them occasionally for even crisping.

The pan should be quite hot by now. Add the marinated chicken in 2 batches (unless you have a very large pan) to avoid overcrowding; this ensures the chicken gets a good sear and a darker color, rather than steaming.

Cook each batch for 5–8 minutes, or until the chicken is cooked through and nicely browned. Repeat with the remaining chicken.

While the chicken cooks, prepare the sauce: place the Greek yogurt into a bowl. Combine with minced garlic, finely chopped mint and parsley, a squeeze of lemon juice, and ground cumin. Stir well and add salt to taste.

In a separate small bowl, combine 1 teaspoon garlic powder, paprika, cumin, onion powder, oregano, dried parsley, and cayenne pepper (if using). Mix these spices and set aside for the fries.