Into a container (I have used a reusable bag but you can use any container) add the chicken and the rest of the ingredients.

Close the bag and massage with your hands so the spices and ingredients properly coat the chicken. I like this way of mixing so I don’t have to touch the chicken and it also really seal the flavours in.

Refrigerate overnight or at least 4 hours so the flavours have got time to marinate.

Add to a sheet pan and bake at 200C for 15 minutes.

Let the chicken rest for a few minutes then slice.

Now you can add chicken shawarma to your favourite dish: a salad, a side dish, or like I did to my 3 ingredients flatbread. I made a quick yoghurt/ garlic sauce and added tomatoes and cucumber.