Chicken doner style sandwich

Quarter a small onion, blend it in a food processor until liquidy, then pour it into a strainer and let the onion juice drain out.

Add three minced cloves of garlic and 30 grams of yoghurt to the onion juice.

Add the tomato paste, red pepper paste, the juice of half a lemon and 15 grams of olive oil.

Add a teaspoon each of salt and Turkish oregano, half a teaspoon each of black pepper and ground cumin and a quarter teaspoon of cayenne, and mix until well blended.

Cut 500 grams of chicken thighs into bite-sized pieces, trimming excess fat.

Add the chicken to the marinade and mix thoroughly so every piece is coated; rest 10 minutes, an hour, or as long as you have.

Slice the red cabbage into quarters, shave it into strips, rinse it in a bowl of water.

Add one and a half teaspoons of salt, a teaspoon of sugar and half a teaspoon of citric acid and massage the cabbage about two minutes.

Let the cabbage wilt about 15 minutes until it has shrunk to about half its size.

Add the apple cider vinegar, olive oil and lemon juice and mix thoroughly; it keeps in a jar under its liquid for up to two weeks.

Slice the onion into strips, sprinkle on a little salt and massage it to break up the layers.

Massage in the sumac, then add finely chopped parsley and thinly sliced tomato and mix.

Mix 100 grams of yogurt with one and a half tablespoons of fresh lemon juice, then add the dried mint, garlic granules and salt.

Line an oven tray with parchment paper, add a wire rack and lay the chicken pieces out so they are not touching.

Cook at about 250 degrees celsius with the grill or broiler on for about 12 minutes.

Flip the chicken and give it another six to eight minutes until browned on the other side.

Cut the bread open, add a couple of spoons of the garlic yogurt sauce, then the red cabbage, then enough grilled chicken to fill it, then the tomato and herb salad and a few more drizzles of sauce.