Chicken shawarma tikka with Arabic bread and garlic mayonnaise

1. In a bowl, make the marination with hung yoghurt, paprika, oregano, salt, black pepper, and shawarma spice mix and mix it well.

2. Cut the chicken in cubes and add it to the marinade. Marinate it in the refrigerator for a minimum of 4 to 6 hours.

3. Before cooking the chicken, preheat the oven to 180°C.

4. In the meantime, prepare the yoghurt tahini sauce. In a bowl, add all the ingredients, and whisk well and keep it aside.

5. Add the marinated chicken on skewers.

Note: Keep some gaps in between each chicken piece to ensure thorough cooking.

6. Grill them in the oven on dry heat or convection oven setting for 10 to 12 minutes.

7. Once completely cooked, take out the skewers, let it rest for few minutes and then remove the chicken from the skewers carefully.

8. Brush with melted butter generously over each tikka.

9. For the plating, take Arabic bread, place it over a plate, spread a generous amount of yoghurt tahini sauce.

10. Place 5 to 6 pieces of chicken shawarma tikka over the bread, drizzle with garlic mayonnaise. Add chopped pickles, rocket leaves, jalapenos and cherry tomatoes. Serve warm.