Chop the chicken breasts into small 2cm chunks. Then, in a bowl, coat the chicken with Al’Fez Shawarma Spice mix and a glug of oil. Mix well, then set aside to marinate for at least 30 minutes if you have time. Thread onto the skewers. Soak your skewers if the ones you have are wooden to prevent them from burning.

In a griddle pan over medium heat, heat half the oil, and cook the chicken skewers for 15–20 mins, or until cooked through, turning occasionally. Season to taste. You can also cook the chicken chunks in a preheated air fryer at 200°C for 12-15 minutes if you prefer.

Meanwhile, finely chop the tomatoes, parsley and onion and whisk together the tahini with the remaining olive oil, and a little lemon juice until a runny consistency. If it's still thick, add a splash of water.

Once the chicken is cooked and resting, toast your flatbreasts for 2 minutes per side (if you like) on the hot griddle pan. Place the flat breads on to plates, add the tender chicken,a squeeze of lemon juice and spoon over the tomato and onion salad. Drizzle over the Tahini Dressing or serve on the side.