Chicken shawarma

Mix 2 tbsp oil, the juice of half a lemon, 2 crushed garlic cloves, the cumin, paprika, turmeric, salt and pepper. Cut the chicken into 1 cm strips, toss with the marinade and leave for 30 minutes.

You can marinate it in the fridge for up to 12 hours — the chicken gets even juicier.

Mix the yogurt with 2 crushed garlic cloves, a spoonful of lemon juice and a pinch of salt. Refrigerate.

Finely shred the cabbage and salt it. Thinly slice the tomatoes and cucumbers into half-moons.

Heat the remaining oil in a skillet and fry the chicken over high heat, stirring, until browned at the edges. Cut the thickest piece open: no pink inside and the juices should run clear.

Spread the lavash with sauce and pile the chicken, cabbage, tomatoes and cucumbers near one edge. Fold in the sides and roll up tightly.

Toast the wraps in a dry pan for 1–2 minutes per side until crisp. Done!