Chicken shawarma with easy flatbread

Put the lemon zest and ½ the juice into a large bowl. Stir in 2 tbsp yogurt and the spice blend or ground cumin. Add the chicken to the yogurt mixture, turning until evenly coated. If time allows, cover and chill for up to 2 hours.

In another bowl, stir together the remaining 150ml yogurt, the flour and a pinch of salt. Using your hands, bring the mixture together to make a soft dough. Lightly flour the work surface and knead the dough for 2-3 minutes until smooth. Return to the bowl and cover. Stir together the cabbage, red onion, carrot and the remaining lemon juice.

Preheat the grill to medium. Transfer the chicken to a foil-lined grill pan, discarding any excess marinade. Cook for 10 minutes on each side, until nicely browned, thoroughly cooked, the juices run clear and no pink meat remains.

Meanwhile, divide the dough into 4 balls and roll each out to a rough 20-23cm round. Heat a nonstick frying pan and cook the bread for 2 minutes on each side, until puffed and lightly browned. Drizzle each with a little olive oil, top with the sliced chicken, pile on the cabbage slaw, then scatter with mint leaves, if using. Serve with a lemon wedge on the side.