Chicken Shawarma with a Lebanese Watercress Salad

Ingredients:

1.5kg Boneless, skinless Chicken Thighs cut into thin strips

2 Onions, finely sliced

5 tbsp Olive Oil

1 tsp Cumin, ground

1tsp Coriander, ground

1 tsp Cardamom, ground

1 tbsp Mild Curry Powder

1 tsp Baharat

½ tsp Sumac

2 tbsp Honey

1 tbsp Chicken Stock Powder

4 Baby Cucumbers, shaved into strips with a vegetable peeler

3 Tomatoes, cut into small dice

1 Red Onion, finely diced

50g Watercress, chopped

20g Flat Leaf Parsley, chopped

2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to season

250g Plain Flour

1 ½ tsp Baking Powder

½ tsp Salt

2 tbsp Olive Oil

1 tsp Honey

170ml Milk

1 tsp Garlic, minced

2 tbsp Watercress, finely chopped

Yogurt & Lemon Wedges to serve

For the Shawarma, mix everything apart from the onions and oil in a large non-reactive bowl, cover and refrigerate for at least 4 hours, and up to 24 hours.
Heat the oil in a large pan and fry the chicken and onions in batches until cooked through and lightly charred. Set aside to keep warm.
Meanwhile add all the ingredients for the flatbreads to a large bowl. Mix until combined; you are looking for a soft but not too sticky dough, so add a little extra flour if needed.
Turn the dough onto a lightly floured surface and knead for 3-5 minutes or until soft and fully hydrated. Cover with a damp tea towel and rest for 10 minutes.
Weigh the dough and divide into 6 balls. Roll each ball so it is approximately 5-8mm thick. The thicker the dough, the fluffier the bread!
Heat the oil over a medium heat and cook each flatbread for 2 minutes on each side or until puffed and lightly charred. Stack and store wrapped in foil (they can be warmed in the foil in a low oven if making in advance).
For the salad, mix all the ingredients in a large bowl, taste and adjust the seasoning as necessary.
Serve the flatbreads, piled with the chicken, salad and yogurt if liked.