Colm O'Gorman's Friday feast is this delicious homemade chicken shawarma kebab

This week’s recipe is a homemade version of one of Colm O'Gorman's favourite kebabs, Chicken Shawarma.

This week’s recipe is a homemade version of one of my favourite kebabs, Chicken Shawarma. This is usually cooked on a spit on a rotisserie. The version I have developed here is pan cooked. I serve this on freshly made flat breads. These are a delight. I always make up more than I need as the dough will keep for a few days in the fridge and they only take minutes to roll and cook to order. I often cook one-off for lunch with whatever toppings I fancy.

Along with my chicken, I serve freshly made hummus, shredded cabbage, fried red peppers and red onion, and tzatziki, which yes, I know is not authentic, but I adore it with this dish. I top it all off with freshly made green shatta, a simple but delicious herby chilli sauce and some pickled chillies. Finally, I scatter the kebab with some fresh pomegranate seeds, which adds a lovely fresh sweet crunch.