Skip the Kebab Shop and Make This Saffron Chicken Shawarma

There’s nothing better than grilled meat on a stick, but when you find yourself in a kebab shop at 3 AM, staring at a revolving elephant-leg hunk of meat and asking for extra chili sauce, all sorts of wrong can happen.

Good job chef Josh Katz of East London’s Middle Eastern restaurant Berber & Q is on hand to save you from the perils of late-night mystery meat, then. His Persian-inspired joojeh kebab is as easy as to make as the regrettable stumble from pub to neon-lit BEST SUPER KEBAB. No revolving three-foot spit required, either.

Start by marinating juicy chicken thighs in lemon, saffron, turmeric, garlic, and yogurt. Next, get the meat nice and smoky over hot charcoals, before layering on a pita with spicy chili sauce, cucumber pickles, and nutty tahina like some sort of delicious, savoury trifle.

So good, you won’t even mind waking up with sauce smears on your duvet.