Chicken Shawarma Frying Pan

Combine the cumin, turmeric, coriander, smoked paprika, cinnamon, garlic, 1 tbsp olive oil, and lemon juice in a bowl and mix to a paste.

Add the sliced chicken thighs and toss well to coat, marinating for at least 5 minutes.

Heat the remaining olive oil in a large frying pan over a high heat until very hot.

Add the chicken in a single layer and cook for 4–5 minutes without stirring until the undersides are well charred.

Stir and cook for a further 5–6 minutes until the chicken is cooked through and the edges are caramelised and fragrant.

Pile into warm flatbreads with tahini sauce, sliced spring onions, and pickled chillies.