Apricot and Chipotle Glazed Chicken Shawarma with Tabbouleh and Sumac Onions Recipe - Great British

Ingredients

• 2 lemons, zested
• 5 garlic cloves, grated to a paste
• 4 tbsp of baharat powder
• 1 tbsp of chilli flakes
• 2 tbsp of sea salt
• 2 tbsp of neutral oil
• 2kg boneless, skinless chicken thighs
• 1 small red onion, finely sliced
• juice of 1 lemon
• 1 pinch of salt
• 1 tsp sumac
• parsley leaves, small handful, finely chopped
• 100g of bulgur wheat
• 2 small garlic cloves, grated to a paste
• 8 tbsp of olive oil
• 160g of parsley, leaves picked and finely chopped
• 4 tomatoes, deseeded and finely diced
• 8 spring onions, finely sliced
• 1 handful of fresh mint leaves
• salt and pepper to season
• 300g of yoghurt
• 1/2 tsp ground cumin
• 1 tsp za'atar
• juice of half a lime
• 1 handful of parsley, finely chopped
• 200g of apricot jam
• 2 tbsp of honey
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• 1 tbsp of chipotle flakes
• flatbreads