Chicken thigh skewer

Shawarma seasoning

Half a teaspoon of cayenne pepper
1 teaspoon of ground cinnamon
1 teaspoon of curry powder
1 teaspoon ofgarlic powder
1.5 teaspoons ground cumin
1 teaspoon dried coriander
3 teaspoons paprika powder
1/4 teaspoon chili powder
1 teaspoon salt
Chicken skewers (for two skewers)

1 kg chicken thigh meat
4 tablespoons olive oil
4 lime halves
2 bell peppers, cut into (large) pieces
Flatbread

350 g self-leveling flour
250 ml Turkish or Greek yogurt
7 g salt
1 tablespoon olive oil
Garlic sauce

4 tablespoons Turkish or Greek yogurt
4 tablespoons mayonnaise
2 cloves garlic (finely chopped)
11⁄2 teaspoons lemon juice
1⁄2 bunch fresh parsley (finely chopped)
salt and black pepper

Chicken skewer

Coat the chicken thighs with the spice mixture and olive oil by mixing them in a bowl.
Thread half a lime, the chicken, and the bell pepper onto the skewer. Use large skewers. Place half a lime on the skewer first, as it will hold the meat in place later. Alternate the chicken and bell pepper and finish with half a lime.
Do the same for the other two skewers.
Flatbread

Mix the bread flour, yogurt, olive oil, and salt in a bowl. If the dough is too dry and grainy, add a little more yogurt. If it is too wet, add a little more bread flour.
Flour a clean work surface and knead the dough for about 10 minutes until it is smooth and supple.
Divide the dough into 12 equal portions and shape into balls. Roll out each ball into a flat, round sheet.
Heat a frying pan in the Braaimaster. Place it on the charcoal grill or on the rack directly above a layer of embers. Fry a brioche without oil until bubbles appear. This happens quite quickly. Flip it over and fry the other side for a few moments.
Serve everything on a large board or plate. Cut the meat into thin slices on the skewer. You can add the limes as a garnish and pour the juice over the meat. Add the garlic sauce and enjoy!

Churrasco Frame
Churrasco Grillspies large