Chicken Shawarma Bowl

You do not need a vertical spit. Marinated thighs roasted hot on a single tray get the same charred edges and soft middle, and the yoghurt in the marinade tenderises the meat while it sits. Fifteen minutes of work, most of it waiting.

1. 1

   Mix the yoghurt with all the spices, the garlic, half the lemon juice, a good pinch of salt and a tablespoon of oil.

   For this step

   • ½ cup (120 g) natural yoghurt
   • 4 cloves garlic
   • 1 lemon
2. 2

   Coat the thighs and leave them in the fridge for at least 2 hours. The acid and the enzymes need that time to work.

   For this step

   • 800 g boneless chicken thighs
3. 3

   Heat the oven to 220C fan. Spread the thighs flat on a lined tray with space between them, because crowded chicken steams.

   For this step

   • 800 g boneless chicken thighs
4. 4

   Roast for 25 minutes, then grill for 5 more until the edges blacken in places.

5. 5

   Cook the bulgur, fork it through with the rest of the lemon juice and a pinch of salt, and chop the salad while it cools slightly.

   For this step

   • 1 lemon
   • 1½ cups (270 g) bulgur wheat or couscous
6. 6

   Slice the chicken thickly, pile it over the grains and salad, and drizzle with tahini loosened with cold water until pourable.

   For this step

   • 800 g boneless chicken thighs
   • 3 tbsp tahini

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