Chicken shawarma flatbreads with hummus and garlic yoghurt

Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

Mix chicken with marinade yoghurt, olive oil, lemon, garlic, cumin, coriander, paprika, cinnamon, cayenne and chicken salt. Cover.

Refrigerate for 2–12 hours; this schedule uses the minimum 2 hours.

Heat the oven to 210°C fan / 230°C conventional.

Allow about 15 minutes in total, checking the oven has reached its setting.

Arrange thighs on a lightly oiled tray with space between them.

Check the oven setting and carefully put the prepared dish into the hot oven.

Roast for 20–25 minutes until browned and the centre reaches 75°C for 30 seconds. Extend as needed. An optional brief grill finish needs continuous supervision and adds time.

Check the stated readiness cue using a probe for cooked meat where specified. Carefully take the dish out and set it on a heatproof surface.

Rest for 5 minutes.

Slice into strips and toss with clean tray juices.

Toss cabbage with cider vinegar, sugar and cabbage salt.

Leave refrigerated for at least 20 minutes.

Blend drained chickpeas, tahini, hummus garlic, hummus lemon and hummus oil until smooth. Add listed hummus water gradually until creamy and season.

Mix serving yoghurt with its garlic, lemon and salt. Refrigerate until service.

Warm flatbreads in uncrowded loads in a dry frying pan until supple, turning as needed.

Drain cabbage and mix in parsley. Spread flatbreads with hummus, add hot chicken and cabbage, then spoon over garlic yoghurt. Fold loosely and serve immediately.