CHICKEN SHAWARMA SALAD WITH PICKLED CHILLIES

Serves 4

† 8 chicken thighs, skinless and boneless † 2 garlic cloves, grated † 1 tsp ground coriander † 1 tsp ground cumin † 1 tsp smoked paprika † 1 tsp garlic powder † ½ tsp cayenne † ½ tsp ground cardamom † 3 tbsp olive oil † Juice of 2 lemons † 500g ripe tomatoes, sliced

† ½ shredded iceberg lettuce

† ½ white cabbage, shredded

† ½ red cabbage, shredded † 200ml natural yogurt † 2 tsp mint leaves, finely chopped † Sea salt

To serve:

† Flatbreads † 40g pickled chillies † 2 tbsp sriracha hot chilli sauce

1 Put the chicken thighs into a bowl and add the garlic, all the spices, the olive oil and lemon juice. Mix everything and cover all the chicken. Leave to marinade for as long as you can – overnight is ideal.

2 Thread the thighs on to two skewers and heat a griddle pan over a medium–high heat. Cook the chicken for 6 minutes, then flip and cook for another 6 minutes, or until cooked through.

3 Combine the shredded lettuce and cabbages in a mixing bowl, then lay it out on a large platter with the sliced tomatoes.

4 In a small bowl, mix together the yoghurt and mint, with a pinch of salt. Drop half of the mix in spoonfuls over the salad.

5 When the chicken is cooked, slide it off the skewers, slice and place on the salad.

6 To finish off, drizzle over the sriracha and top with the pickled chillies. Serve remaining yoghurt mix on the side. Serve with the flatbreads so you can scoop up salad and chicken and yogurt all at once.

■ Big Salads by Kat Mead (Quadrille)

PICTURE:CATHERINEFRAWLEY DEIRDRE O’BRIEN