Chicken Shawarma Platter with Hot-Honey Halloumi, Garlic Yoghurt, Toum-Style Sauce & Homemade Flatbreads

Cut only the very large chicken thighs in half, leaving the pieces substantial. Mix the yoghurt, olive oil, lemon juice and zest, garlic, spices, salt and pepper, then coat the chicken thoroughly.

Cover the chicken and refrigerate for 2–3 hours. This is enough time for the yoghurt, lemon and spices to flavour the thighs; an overnight marinade is not needed.

Heat the oven to 200°C fan / 220°C conventional, wrap the 3 unpeeled garlic cloves in foil with a tiny drizzle from the measured olive oil, and roast for 25–30 minutes. They should be completely soft.

Cool the roasted garlic slightly, squeeze it from the skins and mash it smooth. Mix with the Greek yoghurt, lemon juice, remaining olive oil, salt and pepper, then refrigerate.

Combine the flour, baking powder and salt, then add the Greek yoghurt and olive oil. Mix until a shaggy, slightly tacky dough forms.

Knead the dough for 3–4 minutes until reasonably smooth. Cover and rest for 30–45 minutes so it becomes easier to roll.

Mix the mayonnaise, finely grated garlic, lemon juice, olive oil and salt until smooth. Refrigerate until serving; it should taste deliberately sharp and strongly garlicky.

Divide the rested dough into equal balls and lightly flour the worktop. Roll each into a rough 18–20cm circle; they do not need to be perfectly round.

Heat a large dry frying pan over high heat and cook each flatbread for 60–90 seconds on the first side and 45–60 seconds on the second. Look for bubbles, deep brown patches and a few lightly charred areas.

Mix the butter with the grated garlic and small pinch of salt, then brush the hot flatbreads very lightly. Stack them immediately and wrap in a clean tea towel to trap steam and keep them soft.

Place the marinated thighs on a foil-lined tray, shaking off only the excess marinade, and roast at 210°C fan for 20–25 minutes. The chicken should be cooked through with the edges beginning to darken.

If your oven has a grill, put the chicken under a very hot grill for another 2–4 minutes. Aim for dark, almost burnt-looking patches without drying out the meat.

Rest the chicken for 5–7 minutes, then slice across the thighs into strips. Keep any juices that collect on the chopping board.

Heat a large frying pan until very hot, add the reserved 1 tsp olive oil and spread the sliced chicken in a single layer. Leave for 60–90 seconds, turn and cook for about 1 minute more, then pour the resting juices back over the meat.

Cut the halloumi into thick slices or batons and pat it thoroughly dry. Mix the runny honey with the chilli flakes.

Heat the teaspoon of olive oil in a frying pan over medium-high heat. Cook the halloumi for 1½–2 minutes per side, until deeply golden.

Reduce the heat, add the chilli honey and turn the halloumi for 20–30 seconds, just until glazed. Finish with the sesame seeds and a small squeeze of lemon; do not let the honey burn.

Thinly slice the cucumber, finely shred the lettuce and roughly chop the parsley and mint. Toss with the lemon juice, olive oil, salt and black pepper only a few minutes before serving so the salad stays crisp.

Stir the chilled garlic yoghurt and toum-style sauce and taste each before serving. Keep the toum punchy and use it more sparingly than the softer roasted-garlic yoghurt.

Arrange the crisp chicken, hot-honey halloumi, shawarma potatoes and fresh herb salad on a large platter, with both sauces alongside. Serve immediately with the warm flatbreads for tearing and wrapping.