Joetisserie chicken shawarma with gluten-free flatbreads

The cook

1. 01

   Step 1GET THE SPICES ON

   Mix the chicken yoghurt, oil, lemon juice, garlic, spices, salt and pepper in a large bowl. Add the thighs and work the marinade into every fold. Cover and refrigerate for 2–12 hours. The prep time doesn't include this marinating time.

2. 02

   Step 2SORT THE FIRE

   Set up your kamado with the Joetisserie attachment following its instructions. Bank lumpwood charcoal to one side, leaving the area directly beneath the spit clear, and position a foil drip tray there without blocking airflow. Light the charcoal and stabilise the cooker at 190°C with the lid closed. You want steady radiant heat, not flames licking the chicken.

3. 03

   Step 3BUILD THE STACK

   Slide one rotisserie fork onto the spit. Thread the unfolded thighs through their centres, alternating their orientation to make a balanced, compact stack of roughly even thickness. Push the forks firmly into both ends and tighten everything securely. Tuck in loose flaps, tying with butcher's string if needed. Fit the spit and check that it rotates freely before closing the lid.

4. 04

   Step 4LET IT SPIN

   Cook with the motor running and lid closed at about 190°C for 90–120 minutes. Start checking after 75 minutes: pause the motor and probe several places in the centre of the stack, avoiding the metal spit. Every checked spot must reach at least 75°C. Stack thickness matters more than the clock. If the outside gets dark too quickly, reduce the cooker to 170–180°C and keep going until the centre is cooked.

5. 05

   Step 5SHARP BITS AND GARLIC

   While the chicken cooks, scrunch the onion with its lemon juice, sumac and a little salt. Leave for at least 20 minutes to soften and lose that raw bite. Mix the garlic yoghurt ingredients in a separate bowl and season to taste. Refrigerate both until serving. Keep the cabbage, cucumber and parsley ready for piling.

6. 06

   Step 6MAKE THE DOUGH

   About 40 minutes before you expect the chicken to finish, whisk the psyllium husk into the warm water and leave for 5 minutes until gelled. Mix the flour, baking powder and salt, then add the gel and oil. Knead into a soft, pliable dough and rest for 10 minutes. Flour blends vary: if it cracks when pressed flat, knead in extra water, 10 ml at a time; if sticky, add a light dusting of flour.

7. 07

   Step 7COOK THE FLATBREADS

   Divide the dough into 8 pieces and roll each between lightly floured sheets of baking parchment to roughly 3 mm thick. Peel away the paper and cook in a hot, dry frying pan or cast-iron griddle on the hob for 2–3 minutes per side, until browned in patches and cooked through. Adjust the heat if they scorch before the middles cook. Stack inside a clean tea towel as they finish: trapped steam keeps them bendy.

8. 08

   Step 8REST, THEN CARVE

   Once the chicken has reached 75°C throughout, stop the motor and lift the spit out using heatproof gloves. Rest the stack on a rimmed board for 10 minutes, loosely covered with foil. Carefully loosen the hot forks, remove the spit and any string, then slice the chicken thinly with a sharp knife. Toss the slices through the resting juices. That's flavour, not washing-up.

9. 09

   Step 9PILE IT HIGH

   Spread warm flatbreads with garlic yoghurt. Add cabbage, cucumber and a generous pile of chicken, then finish with the sharp onions and parsley. Spoon over any remaining board juices. Fold, grab plenty of napkins and get stuck in.