Chicken shish kebab recipe

Ingredients

• 4 pitas or flatbreads
• 2 tbsp olive oil or garlic oil (see recipe), plus extra to brush
• 1 tbsp thinly sliced spring onion
• 1 tbsp picked oregano leaves
• 12 confit garlic cloves (see recipe)
• 1 tbsp quick-preserved lemon pickle
• 1 portion of toum (garlic sauce) to taste
• 1 portion of Middle Eastern slaw
• 4 thin metal skewers, approximately 40–45cm (around 17 inches long
• 8 chicken thighs, deboned, skinned and quartered
• 2 green peppers, deseeded and cut into chunks
• 2 red peppers, deseeded and cut into chunks
• 1 red onion, peeled and quartered
• 2 garlic cloves, minced
• 2 tbsp garlic oil (see recipe) or olive oil
• 1 tbsp hot red pepper paste (biber salcasi)
• 1 lemon (zest and juice)
• 1 tsp salt
• 0.2 tsp coarse ground black pepper
• 1/2 onion, sliced
• 100 ml buttermilk
• 1/2 tsp ground cumin
• 0.2 tsp cayenne pepper
• 1 tsp sweet paprika
• 0.2 tsp ground cinnamon
• 2 tbsp finely chopped flat-leaf parsley
• 2 tbsp finely chopped coriander
• 3 tbsp toasted and chopped pecans
• 1 handful pomegranate seeds
• 1 red chilli, deseeded and finely sliced
• 1 beetroot, peeled and ends trimmed
• 1 large carrot, peeled and ends trimmed
• 1 lemon (grated zest only)
• 1 handful picked dill leaves, plus extra to garnish
• 1 tbsp maple syrup
• 1 1/2 tbsp date syrup
• 1 tbsp pomegranate molasses
• 2 tbsp red wine vinegar
• 100 ml extra virgin olive oil
• 1/2 head of red cabbage
• 1 tbsp salt
• 1/2 red onion, thinly sliced
• 200 g (about 60) garlic cloves
• 40 ml white wine vinegar
• 40 ml lemon juice
• 2 egg whites
• 350 ml vegetable oil
• 1 tsp salt, or to taste
• 3 sprigs of woody herbs like oregano, lemon thyme or rosemary
• 2 bay leaves
• 500 ml olive oil, to cover
• 4 large garlic bulbs, cloves separated and unpeeled
• 3 lemons (zest cut into very thin strips and juice)