Ingredients

Step by step

1. Trim the chicken and cut into roughly 2.5cm cubes. Chuck it into a non-metallic bowl and add the mayonnaise, the juice of half a lemon, the tomato purée, oregano, Turkish pepper flakes (or chilli) and a good pinch of salt. Crush in 2 cloves of garlic and mix everything together really well. Cover and leave to marinate for 1 hour, or overnight in the fridge. If using wooden skewers, soak them in water for at least 30 minutes before using.
2. Preheat the grill to high and thread the chicken pieces onto the skewers. Grill for 4-5 minutes on each side or until golden and cooked through.
3. Meanwhile, chuck the onion into a bowl and add the juice of 1 lemon and a good pinch of salt. Mix well and leave to macerate, tossing occasionally, for 10 minutes. Add the parsley and mix well.
4. To make a houmous, drain the chickpeas and keep the chickpea liquid from the tin. Put the chickpeas, 100ml of the chickpea liquid, the juice of 1 lemon, the last clove of garlic, the tahini and a good pinch of salt into a food processor and blend until smooth. If it looks a little dry or thick, add a splash more of the chickpea liquid.
5. Swirl the houmous onto a huge serving platter and drizzle over a little olive oil. Heap up the kebabs on the platter, squeeze over the juice of the remaining half a lemon and season with a little salt. Pile up the shredded cabbage and Little Gem, make a big old mound of the onions and scatter sumac all over the top. Serve immediately with plenty of flatbreads.

Serve with

4-ingredient flatbreads