The Middle Eastern Flatbread

For the shawarma season the chicken thighs with salt and milled pepper.

Mix all the other shawarma ingredients together and then add the thighs and leave to marinade, ideally overnight. Skewer the chicken and cook over a hot grill until nicely charred and coked through. When ready, warm the flat bread up, spread with the houmous, scatter over cous cous, chopped baby gem, roughly chopped tomatoes, chopped cucumber and red onion. Remove the chicken shawarma from the skewer and place on the flat bread, finish with the sriracha sauce and fresh mint.