Chicken shawarma kebabs

Method

1. Heat the grill to medium. Spread the onions and peppers over a large baking tray/sheet, drizzle with oil, then toss to coat.

2. In a large bowl, toss the chicken chunks and baharat spice mix with a drizzle of oil and some salt and black pepper. Thread the chunks onto 4 skewers. Put the skewers on top of the vegetables, then grill for 10-12 minutes, turning the skewers frequently, until the chicken is cooked through (the juices will run clear when pierced with a skewer) and the vegetables have lightly charred.

3. Meanwhile, grate half the garlic into a small bowl, then mix with the yogurt and lemon juice. Season to taste. Rub one side of each pitta/flatbread with the remainder of the garlic clove, then put under the grill to warm through for a minute or so.

4. Put the warm flatbreads on a plate/platter, then top with the grilled vegetables and chicken skewers. Drizzle with a little garlic yogurt and pomegranate molasses, add fresh coriander and serve with the lemon wedges.