Buffalo Double Chicken Thigh Shawarma Kebab W. Wholemeal Pitta & Side

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 then take your chicken out of the fridge, open the packet and let it air

Peel and finely chop (or grate) your garlic and peel and chop half your red onion[s] into wedges (you'll use the rest later!)

Combine your ground smoked paprika and dried oregano with half the chopped garlic (you'll use the rest later!), a generous drizzle of olive oil and a pinch of salt and pepper, then give it a good mix up – this is your shawarma marinade

Add the onion wedges and chicken to the marinade and give it a good mix up until fully coated – this is your marinated chicken & onion, transfer the marinated chicken & onion to a baking paper-lined baking tray and put the tray in the oven for 18-20 min or until cooked through (no pink meat!) – this is your chicken shawarma

(Doubled your protein? Use 2 trays!)

While the chicken is cooking, finely slice the remaining red onion[s]

Combine half your white wine vinegar (you'll use the rest later!) with 1 tsp [1 1/2 tsp] [2 tsp] sugar in a large bowl, then add the sliced onion – this is your pickled red onion

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Slice half your tomato[es] into rounds

Dice the remaining tomato[es] finely

Combine the remaining white wine vinegar and the remaining garlic in a bowl with your mayo and a pinch of salt – this is your toum sauce

Combine your sriracha (can't handle the heat? Go easy!) in a small heatproof bowl with a knob of butter and a pinch of salt and pepper

Put the bowl in the microwave and cook for 20-30 secs or until the butter is melted

Give it a good mix up – this is your buffalo sauce

Once everything is almost ready, add the diced tomato and shredded lettuce to the bowl with the pickled red onion

Add a little drizzle of olive oil and toss – this is your pickled red onion salad

Once the chicken is ready, add your pitta[s] to a toaster for 1-2 min or until warmed through

Shred the chicken shawarma using two forks, season with a generous pinch of salt and pepper and give it a good mix up – this is your pulled chicken shawarma

Slice the toasted pitta and open it out like a book, then top one end with the sliced tomato and the pulled chicken shawarma

Drizzle over the buffalo sauce and toum sauce – this is your buffalo chicken shawarma pitta