Cheat's chicken kebabs

Preheat the oven to 180ºC, gas mark 4. Line a 20cm x 20cm baking tray with foil. Put the chicken in a bowl with the grated onion, shawarma paste and most of the parsley (reserving a few chopped leaves); season, then mix well. Transfer to the lined tray and spread out evenly. Use a knife to score lines diagonally across the mince (this will give great texture and colour to the kebabs), then score into 8 equal rectangles. Bake for 18-20 minutes or until the chicken is cooked, the juices run clear, and no pink meat remains.

Meanwhile, put the sliced onion in a bowl with the sumac, lemon juice, oil and reserved parsley. Season, toss together, then set aside.

Once the chicken is cooked, tip away any excess fat and turn the grill to high. Grill the chicken for 5-8 minutes until browned. Cut into 8 rectangles using the score marks as a guide. Meanwhile, heat the grains in the microwave according to the pack instructions, then divide between plates. Top with the kebabs, the sumac onion, a dollop of yogurt and the remaining lemon, cut into wedges for squeezing.