Chicken Shawarma with Moroccan Houmous and Chilli Sauce

Chicken

• 750 g chicken thighs, boneless and skinless, cut in pieces (3-4 cm)
• 3 garlic cloves
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• ½ tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp ground cinnamon
• 1 lemon, finely grated zest and juice
• 2 tsp fine sea salt
• 1 tsp olive oil
• 100 g plain yoghurt

Chilli Sauce

• 200 g white cabbage, cut in pieces (5 cm)
• 4 garlic cloves
• 120 g red onion, quartered
• 80 g plum tomato
• 120 g red pepper, cut in pieces (3 cm)
• 2 fresh red chillies, halved, deseeded if desired
• 1 tsp dried chilli flakes
• 2 Tbsp tomato purée (concentrated)
• 1 Tbsp white wine vinegar
• 1 Tbsp caster sugar
• 1 tsp fine sea salt

Moroccan Houmous

• 1 garlic clove
• 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
• 15 g water
• 15 g lemon juice
• 35 g extra virgin olive oil
• 20 g sesame seeds, toasted
• ⅖ tsp fine sea salt
• ⅖ tsp ground cumin
• ⅖ tsp ground coriander
• ⅖ tsp smoked paprika

Finalisation

• 4 flatbreads, toasted
• ½ cucumber, peeled, deseeded, diced (1 cm)
• 2 plum tomatoes, deseeded, diced (1 cm)
• ½ red onion, thinly sliced