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CHICKEN SHAWARMA WITH WATERMELON, MINT & FETA SALAD

Serves 4 Takes 35 minutes, plus marinating

INGREDIENTS

• 8 boneless and skinless chicken thighs

• 4 wholemeal pitta breads

For the shawarma paste mix

• Juice and zest of 1 lemon

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp salt

• Apinch of ground nutmeg

• Apinch of cinnamon

• Apinch of dried chilli flakes

For the watermelon salad

• 350g/12oz watermelon, cubed

• 125g/4½oz feta cheese, cubed

• 30g/1¼oz red onion, peeled and thinly sliced

• ½ cucumber, cut into chunks

• Abunch of fresh mint

• ½ tbsp olive oil

• Juice of 1 lime

1. Tip the shawarma paste mix ingredients into a large container, mix well and add the chicken thighs. Massage the paste into the chicken, cover and marinate for at least 30 minutes in the fridge.

2. Meanwhile add the watermelon, feta, onion and cucumber to a bowl. Add some chopped mint leaves and drizzle with the olive oil and lime juice.

3. Preheat the oven to 220°C, 425°F, Gas 7. Place the chicken on a lined baking sheet and cook for 20-25 minutes until cooked through.

4. Pop the pitta bread in the toaster or under the grill.

5. When the chicken is cooked, remove it from the oven and serve tucked into the pitta breads with the salad on the side.