Chicken shawarma platter with haloumi flatbread | Women's Weekly Food

Ingredients

• 3 teaspoons ground cumin
• 1½ teaspoons ground coriander
• 1 teaspoon smoked paprika
• ¼ teaspoon ground turmeric
• ¼ teaspoon ground allspice or cinnamon
• ¼ teaspoon ground chilli
• 2 cloves garlic, crushed
• ⅓ cup (80ml) lemon juice
• 100ml extra virgin olive oil
• 750g chicken thigh fillets, each cut into 3
• ¼ cup (70g) tahini
• ¼ cup firmly packed flat-leaf parsley (leaves and stalks)
• baby cucumber, Roma tomato wedges, pickled red onion, chillies and turnips, to serve
• HALOUMI FLATBREADS
• 1 ½ cups (225g) self-raising flour
• 180g haloumi, grated finely
• ¾ cup (200g) Greek yoghurt