This epic dish is adapted from my favourite kebab shop, Makhlouf, in Beirut, Lebanon. The chicken cooks over the chips, flavouring them with the juices. This is then served with wraps, yogurt and salad.
- Preheat the oven to 220 fan. Chuck the chips into a roasting tray. Add the olive oil and toss together.
- Put the chicken, 50g of the yogurt, garlic, lemon, turmeric and a pinch of salt into a mixing bowl. Mix well. Arrange onto a grilling rack and pop this over the chips. Place into the hot oven and roast for 25-30 minutes or until the chicken is charred and tender and the chips lovely and soft, with a few crispy bits. Remove from the oven and slice up the chicken.
- Spread the remaining yogurt over the flatbreads and top with the chicken and chips. Scatter over the lettuce and chilli sauce if using. Roll up and tuck in.
200g oven chips
4 skinless, boneless chicken thigh fillets (500g)
250g Greek style yogurt
4 cloves garlic, crushed
The juice of ½ a lemon
¼ tsp turmeric
4 tortilla wraps
1 baby gem lettuce, finely sliced
Chilli sauce to serve