Step 1

Preheat oven to 180C

Step 2

Remove roast from packaging. Mix the spices together with the oil and coat the roast all over as thoroughly as possible. Recover, and roast for 45 minutes.

Step 3

Remove from the oven, allow to cool slightly. Then shave as thin as possible – a peeler is great for this.

Step 4

For the flatbreads, mix together the yoghurt, flour and salt until a dough forms, knead for 2/3 minutes. Divide into 8 balls and roll out to your desired thickness.

Step 5

In a dry griddle pan, over a medium high heat – cook the flatbreads for 1-2 minutes a side depending on the thickness until they begin to puff up and have coloured on both sides.

Step 6

For the dressing, chop the mint leaves, then mix with the yoghurt, lemon juice & zest.

Step 7

To serve, layer some cucumber ribbons & tomato on the base of the flatbread, top with the roast shawarma, yoghurt dressing and then the onion slices to finish