Shawarma-Style Chicken with Pickled Celery Recipe

1. Start by making the celery pickle, ideally at least 24 hrs ahead. Trim and cut the celery into angled 3-4cm lengths, reserving any pretty leaves. Divide the celery between 2 sterilised jars* (about 350-400ml each), adding a chilli to each. Put the vinegar and salt in a saucepan with 750ml water; heat until steaming. Pour over the celery to cover, seal the jars, then set aside to pickle for at least 3 hrs.
2. In a large bowl, mix together the baharat seasoning, turmeric, oil, garlic & ginger paste and the lemon juice. Add the chicken, toss to coat, then marinate for 20 mins at room temperature (or up to 24 hrs ahead in the fridge).
3. Preheat the grill to high. Line a large baking tray with foil and thread the chicken evenly onto 4 metal skewers (or wooden skewers pre-soaked in water for 10 mins). Spread over the lined baking tray with any excess marinade. Grill for 4-6 mins each side until slightly charred and cooked through.
4. Warm the flatbreads to pack instructions, then spread with houmous. Divide the tomatoes, parsley and any reserved celery leaves between them, then top each with a chicken skewer and cooking juices. Dollop with extra houmous, top with pickled celery and drizzle with chilli sauce, if you like. Serve with the lemon wedges alongside.

• 2 tbsp baharat seasoning
• ¾ tsp ground turmeric
• 3 tbsp extra-virgin olive oil
• 40g garlic & ginger paste
• 2 lemons, 1 juiced, 1 cut into wedges to serve
• 600g pack chicken thigh fillets, trimmed and cut into 3-4cm pieces
• 4 Greek-style flatbreads
• 75g reduced-fat houmous
• 2 medium vine tomatoes (150g), sliced
• 15g fresh parsley, leaves picked
• chilli sauce (optional)

For the celery pickle

• 1 whole head of celery (about 500g)
• 2 red chillies
• 250ml white wine vinegar
• 15g fine salt