Chicken Shawarma Tacos

Method

1. Slice the chicken thighs into thin 5 mm strips (it is easier if they are half-frozen). Toss with the baharat, cumin, smoked paprika, chipotle, half the grated garlic, half the lime juice, half the oil and most of the salt, and leave to marinate for 20 min.

   Add in this stepBoneless, skinless chicken thighs 300 gBaharat 1½ tspGround cumin 1 tspSmoked paprika 1 tspChipotle chilli powder ½ tspGarlic cloves 1½Lime ½Neutral oil ¾ tbspSalt 0.6 tsp

2. For the sauce, stir the tahini, the rest of the garlic and half the remaining lime juice into the yoghurt; thin with a little water if needed. Thinly slice the red onion and toss it with the last of the lime juice and the rest of the salt: in 10 minutes it turns pink and tangy.

   Add in this stepGreek yoghurt 4 tbspTahini 1 tbspGarlic cloves 1½Lime ½Red onion ½Salt ⅛ tsp

3. Heat a dry 26 cm frying pan over high heat and cook the pineapple for 4 min, turning, until charred in spots. Take it out and cut into 1 cm dice.

   Add in this stepPineapple (fresh, or canned rings, drained) 120 g

   high heat

4. Add the remaining oil to the same 26 cm pan, get it very hot over high heat and spread the chicken out in a single layer. Leave it alone for the first 2 minutes so the underside chars, then toss and cook for 6 min per batch in total, until no longer pink inside and crisp at the edges. '×2' means cook in two batches: an overcrowded pan releases water and the chicken won't char.

   Add in this stepNeutral oil ¾ tbsp

   high heat

5. Warm the tortillas in a dry pan over medium-high heat for 30 sec per side, until soft and lightly charred. Wrap them in a clean tea towel so they don't dry out.

   Add in this stepSmall corn tortillas 6

   medium-high heat

6. Spread the tortillas with the yoghurt sauce, top with chicken, pineapple, pickled onion and coriander, and eat straight away.

   Add in this stepFresh coriander 10 g